Elaboration of a probiotic oblea from whey fermented using Lactobacillus acidophilus or Bifidobacterium infantis

Journal of Dairy Science

Volumn 95, Issue 12, 2012, Pages 6897-6904

  Trujillo de Santiago, G ^a   Saenz Collins C P ^a   Rojas de Gante, C ^a  

^a SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

Author keywords

Bifidobacterium infantis; Lactobacillus acidophilus; Oblea; Probiotic

Indexed keywords

GELATIN; MILK PROTEIN; PROBIOTIC AGENT; WHEY PROTEIN;

ARTICLE; BACTERIAL LOAD; BIFIDOBACTERIUM; DAIRY PRODUCT; FERMENTATION; FOOD CONTROL; FOOD HANDLING; LACTOBACILLUS ACIDOPHILUS; METABOLISM; METHODOLOGY; MICROBIOLOGY; STANDARD; TEMPERATURE;

BACTERIAL LOAD; BIFIDOBACTERIUM; DAIRY PRODUCTS; FERMENTATION; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; GELATIN; LACTOBACILLUS ACIDOPHILUS; MILK PROTEINS; PROBIOTICS; TEMPERATURE;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM LONGUM; BIFIDOBACTERIUM LONGUM BV. INFANTIS; CAPRA HIRCUS; LACTOBACILLUS ACIDOPHILUS; OBLEA;

EID: 84869491857     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2012-5418     Document Type: Article

References (33)

1. Aguirre-Ezkauriatza E.J., Aguilar-Yáñez J.M., Ramírez-Medrano A., Alvarez M.M. Production of probiotic biomass (Lactobacillus casei) in goat whey: Comparison of batch, continuous and fed-batch cultures. Bioresour. Technol. 2010, 101:2837-2844. http://dx.doi.org/10.1016/j.biortech.2009.10.047.
2. Araújo E.A., de Carvalho A.F., Leandro E.S., Furtado M.M., de Moraes C.A. Development of a symbiotic cottage cheese added with Lactobacillus delbrueckii UFV H2b20 and inulin. J. Funct. Foods 2010, 2:85-89.
3. Carrillo Aguado J. Tratamiento y reutilización del suero de leche. Mundo Lácteo Cárnico (México) 2006, 27-30. Nov./Dec.
4. Chávarri M., Marañón I., Ares R., Ibáñez F.C., Marzo F., Villarán M.C. Microencapsulation of a probiotic and prebiotic in alginate-chitosan capsules improves survival in simulated gastro-intestinal conditions. Int. J. Food Microbiol. 2010, 142:185-189.
5. Chen S., Zhao Q., Ferguson L.R., Shu Q., Weir I., Garg S. Development of a novel probiotic delivery system based on microencapsulation with protectants. Appl. Environ. Microbiol. 2012, 93:1447-1457. http://dx.doi.org/10.1007/s00253-011-3609-4.
6. Damin M.R., Minowa E., Alcantara M.R., Oliveira M.N. Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria. J. Texture Stud. 2008, 39:40-55.
7. de Barcellos M.D., Lionello R.L. Consumer market for functional foods in south Brazil. Int. J. Food Syst. Dyn. 2011, 2:126-144.
8. Farnworth E.R. The evidence to support health claims for probiotics. J. Nutr. 2008, 138:1250S-1254S.
9. García-Garibay M., Quintero-Ramírez R., López-Murguía C.A. Biotecnología Alimentaría 2002, Editorial Limusa, México, Distrito Federal, México.
10. Heidebach T., Först P., Kulozik U. Influence of casein-based microencapsulation on freeze-drying and storage of probiotic cells. J. Food Eng. 2010, 98:309-316.
11. Hernandez-Izquierdo V.M., Krochta J.M. Thermoplastic processing of proteins for film formation-A review. J. Food Sci. 2008, 73:R30-R39.
12. Jankovic I., Sybesma W., Phothirath P., Ananta E., Mercenier A. Application of probiotics in food products-Challenges and new approaches. Curr. Opin. Biotechnol. 2010, 21:175-181.
13. Kailasapathy K. Microencapsulation of probiotic bacteria: Technology and potential applications. Curr. Issues Intest. Microbiol. 2002, 3:39-48.
14. Kailasapathy K. Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt. Lebenson. Wiss. Technol. 2006, 39:1221-1227.
15. Kailasapathy K., Rybka S. L. acidophilus and Bifidobacterium spp.: Their therapeutic potential and survival in yogurt. Aust. J. Dairy Technol. 1997, 52:28-35.
16. Kets E., Teunissen P., de Bont J. Effect of compatible solutes on survival of lactic acid bacteria subjected to drying. Appl. Environ. Microbiol. 1996, 62:259-261.
17. Klayraung S., Viernstein H., Okonogi S. Development of tablets containing probiotics: Effects of formulation and processing parameters on bacterial viability. Int. J. Pharm. 2009, 370:54-60.
18. Konieczna P., Groeger D., Ziegler M., Frei R., Ferstl R., Shanahan F., Quigley E.M.M., Kiely B., Akdis C.A., O'Mahony L. Bifidobacterium infantis 35624 administration induces Foxp3 T regulatory cells in human peripheral blood: Potential role for myeloid and plasmacytoid dendritic cells. Gut 2012, 61:354-366.
19. Le Leu R.K., Hu Y., Brown I.L., Woodman R.J., Young G.P. Synbiotic intervention of Bifi{ligature}dobacterium lactis and resistant starch protects against colorectal cancer development in rats. Carcinogenesis 2010, 31:246-251.
20. Magalhães K.T., Pereira M.A., Nicolau A., Dragone G., Domingues L., Teixeira J.A., de Almeida Silva J.B., Schwan R.F. Production of fermented cheese whey-based beverage using kefir grains as starter culture: Evaluation of morphological and microbial variations. Bioresour. Technol. 2010, 101:8843-8850.
21. Malmo C., Storia A.L., Mauriello G. Microencapsulation of Lactobacillus reuteri DSM 17938 cells coated in alginate beads with chitosan by spray drying to use as a probiotic cell in a chocolate soufflé. Food Bioprocess Technol. 2011, In press, http://dx.doi.org/10.1007/s11947-011-0755-8.
22. McKinnon, A., and J. Campbell. 1998. Quick-response in the frozen food supply chain: The manufacturer's perspective. Christian Salvesen Logistics Research Paper No. 2. Heriot-Watt University, Edinburgh, UK. Accessed Aug. 12, 2012. http://www.som.hw.ac.uk/logistics/pdf/cs2.pdf.
23. Olson D.W., Aryana K.J. An excessively high Lactobacillus acidophilus inoculation level in yogurt lowers product quality during storage. Lebenson. Wiss. Technol. 2008, 41:911-918.
24. Parkes G.C., Sanderson J.D., Whelan K. Treating irritable bowel syndrome with probiotics: The evidence. Proc. Nutr. Soc. 2010, 69:187-194. http://dx.doi.org/10.1017/S002966511000011X.
25. Pereira D.I.A., Gibson G.R. Cholesterol assimilation by lactic acid bacteria and bifidobacteria isolated from the human gut. Appl. Environ. Microbiol. 2002, 68:4689-4693. http://dx.doi.org/10.1128/AEM.68.9.4689-4693.2002.
26. Ramirez-Farias C., Slezak K., Fuller Z., Duncan A., Holtrop G., Louis P. Effect of inulin on the human gut microbiota: Stimulation of Bifi{ligature}dobacterium adolescentis and Faecalibacterium prausnitzii. Br. J. Nutr. 2009, 101:541-550.
27. Rivera-Espinoza Y., Gallardo-Navarro Y. Non-dairy probiotic products. Food Microbiol. 2010, 27:1-11.
28. Scharl M., Geisel S., Vavricka S.R., Rogler G. Dying in yoghurt: The number of living bacteria in probiotic yoghurt decreases under exposure to room temperature. Digestion 2011, 83:13-17.
29. Soares D.S., Fai A.E.C., Oliveira A.M., Pires E.M.F., Stamford T.L.M. The use of cheese whey for probiotic yogurt production. Arq. Bras. Med. Vet. Zoo. 2011, 63:996-1002.
30. Sultana K., Godward G., Reynolds N., Arumugaswamy R., Peiris P., Kailasapathy K. Encapsulation of probiotic bacteria with alginate-starch and evaluation of survival in simulated gastrointestinal conditions and in yogurt. Int. J. Food Microbiol. 2000, 62:47-55.
31. Todorov S.D., LeBlanc J.G., Franco B.D.G.M. Evaluation of the probiotic potential and effect of encapsulation on survival for Lactobacillus plantarum ST16Pa isolated from papaya. World J. Microbiol. Biotechnol. 2012, 28:973-984. http://dx.doi.org/10.1007/s11274-011-0895-z.
32. Zayeda G., Roos Y.H. Influence of trehalose and moisture content on survival of Lactobacillus salivarius subjected to freeze-drying and storage. Process Biochem. 2004, 39:1081-1086.
33. Zhu H., Li Z., Mao S., Ma B., Zhou S., Deng L., Liu T., Cui D., Zhao Y., He J., Yi C., Huang Y. Antitumor effect of sFlt-1 gene therapy system mediated by Bifidobacterium infantis on Lewis lung cancer in mice. Cancer Gene Ther. 2011, 18:884-896.