Development of an alternative culture medium for the selective enumeration of Lactobacillus casei in fermented milk

Food Microbiology

Volumn 39, Issue , 2014, Pages 89-95

  Colombo, Monique ^a   Oliveira, Aline Evelyn Zimmermann de ^a   Carvalho, Antonio Fernandes de ^a   Nero, Luís Augusto ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

Fermented milk; Lactobacillus casei; Petrifilm; Selective enumeration

Indexed keywords

LACTOBACILLUS CASEI;

PROBIOTIC AGENT;

ANIMAL; ARTICLE; BACTERIAL COUNT; CHEMISTRY; CULTURE MEDIUM; DAIRY PRODUCT; EQUIPMENT; EVALUATION STUDY; FERMENTATION; FERMENTED MILK; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS CASEI; METABOLISM; METHODOLOGY; MICROBIOLOGY; PETRIFILM; SELECTIVE ENUMERATION;

FERMENTED MILK; LACTOBACILLUS CASEI; PETRIFILM; SELECTIVE ENUMERATION;

ANIMALS; COLONY COUNT, MICROBIAL; CULTURE MEDIA; CULTURED MILK PRODUCTS; FERMENTATION; FOOD MICROBIOLOGY; LACTOBACILLUS CASEI; PROBIOTICS;

EID: 84889578769     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.11.008     Document Type: Article

References (35)

1. Ashraf R., Shah N.P. Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt - a review. Int. J. Food Microbiol. 2011, 149:194-208.
2. Barer M.R., Smith R.J., Cooney R.P., Kimmitt P.T. Relationships between culturability, activity and virulence in pathogenic bacteria. J.Infect. Chemother. 2000, 6:108-111.
3. Beloti V., Barros M.A.F., Freitas J.C., Nero L.A., Souza J.A., Santana E.H.W., Franco B.D.G.M. Frequency of 2,3,5-triphenyltetrazolium chloride (TTC) non-reducing bacteria in pasteurized milk. Rev. Microbiol. 1999, 30:137-140.
4. Bloomfield S.F., Stewart G.S., Dodd C.E., Booth I.R., Power E.G. The viable but non-culturable phenomenon explained?. Microbiology 1998, 144(Pt 1):1-3.
5. Buriti F.C., Saad S.M. Bacteria of Lactobacillus casei group: characterization, viability as probiotic in food products and their importance for human health. Arch. Latinoam. Nutr. 2007, 57:373-380.
6. Buriti F.C.A., Rocha J.S., Assis E.G., Saad S.M.I. Probiotic potential of Minas fresh cheese prepared with the addition of Lactobacillus paracasei. LWT - Food Sci. Technol. 2005, 38:173-180.
7. Champagne C.P., Gardner N., Piette M., St-Gelais D. The use of Petrifilm™ for the enumeration of Lactococci. Int. Dairy J. 1994, 4:789-795.
8. Champagne C.P., Roy D., Lafond A. Selective enumeration of Lactobacillus casei in yoghurt-type fermented milks based on a 15°C incubation temperature. Biotechnol. Tech. 1997, 11:567-569.
9. Colwell R.R. Viable but nonculturable bacteria: a survival strategy. J.Infect. Chemother. 2000, 6:121-125.
10. Dave R.I., Shah N.P. Evaluation of media for selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, and bifidobacteria. J.Dairy Sci. 1996, 79:1529-1536.
11. FAO-WHO Guidelines for the Evaluation of Probiotics in Food: Report of a Joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food 2002, Food and Agriculture Organization of the United Nations & World Health Organization, London, Ontario, Canada.
12. ISO Milk Products - Enumeration of Presumptive Lactobacillus acidophilus on a Selective Medium - Colony-count Technique at 37 Degrees C 2006, 11. International Organization for Standardization, Geneva, Switzerland.
13. ISO Milk Products - Enumeration of Presumptive Bifidobacteria - Colony Count Technique at 37 Degrees 2010, 17. International Organization for Standardization, Geneva, Switzerland.
14. Kell D.B., Kaprelyants A.S., Weichart D.H., Harwood C.R., Barer M.R. Viability and activity in readily culturable bacteria: a review and discussion of the practical issues. A.Van Leeuw. 1998, 73:169-187.
15. Lee Y.-K., Salminen S. The coming of age of probiotics. Trends Food Sci. Technol. 1995, 6:241-245.
16. Lima K.G.C., Kruger M.F., Behrens J., Destro M.T., Landgraf M., Franco B.D.G.M. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. LWT - Food Sci. Technol. 2009, 42:491-495.
17. Miranda R.O., Neto G.G., de Freitas R., Fernandes de Carvalho A., Nero L.A. Enumeration of bifidobacteria using Petrifilm™ AC in pure cultures and in a fermented milk manufactured with a commercial culture of Streptococcus thermophilus. Food Microbiol. 2011, 28:1509-1513.
18. Nero L.A., Andrade Rodrigues L., Viçosa G.N., Ortolani M.B.T. Performance of Petrifilm aerobic count plates on enumeration of lactic acid bacteria in fermented milks. J.Rapid Meth. Autom. Microbiol. 2008, 16:132-139.
19. Nero L.A., Beloti V., Aguiar Ferreira Barros M., Ortolani M.B.T., Tamanini R., Franco B.D.G.M. Comparison of Petrifilm aerobic count plates and de Man-Rogosa-Sharpe agar for enumeration of lactic acid bacteria. J.Rapid Meth. Autom. Microbiol. 2006, 14:249-257.
20. Nystrom T. Not quite dead enough: on bacterial life, culturability, senescence, and death. Arch. Microbiol. 2001, 176:159-164.
21. Ong L., Shah N.P. Probiotic cheddar cheese: influence of ripening temperatures on proteolysis and sensory characteristics of cheddar cheeses. J.Food Sci. 2009, 74:S182-S191.
22. Ortolani M.B.T., Vicosa G.N., Beloti V., Nero L.A. Screening and enumeration of lactic acid bacteria in milk using three different culture media in Petrifilm aerobic count plates and conventional pour plate methodology. J.Dairy Res. 2007, 74:387-391.
23. Phillips M., Kailasapathy K., Tran L. Viability of commercial probiotic cultures (L.acidophilus, Bifidobacterium sp., L.casei, L.paracasei and L.rhamnosus) in cheddar cheese. Int. J. Food Microbiol. 2006, 108:276-280.
24. Ravula R.R., Shah N.P. Selective enumeration of Lactobacillus casei from yogurts and fermented milk drinks. Biotechnol. Tech. 1998, 12:819-822.
25. Saccaro D.M., Hirota C.Y., Tamime A.Y., de Oliveira M.N. Evaluation of different selective media for enumeration of probiotic micro-organisms in combination with yogurt starter cultures in fermented milk. Afr. J. Microbiol. Res. 2012, 5:3901-3906.
26. Sakai T., Oishi K., Asahara T., Takada T., Yuki N., Matsumoto K., Nomoto K., Kushiro A. M-RTLV agar, a novel selective medium to distinguish Lactobacillus casei and Lactobacillus paracasei from Lactobacillus rhamnosus. Int. J. Food Microbiol. 2010, 139:154-160.
27. Shah N.P. Probiotic bacteria: selective enumeration and survival in dairy foods. J.Dairy Sci. 2000, 83:894-907.
28. Shah N.P., Lankaputhra W.E., Britz M.L., Kyle W.S. Survival of Lactobacillus acidophilus and Bifidobacterium bifidum in commercial yoghurt during refrigerated storage. Int. Dairy J. 1995, 5:515-521.
29. Sharp M.D., McMahon D.J., Broadbent J.R. Comparative evaluation of yogurt and low-fat cheddar cheese as delivery media for probiotic Lactobacillus casei. J.Food Sci. 2008, 73:M375-M377.
30. Talwalkar A., Kailasapathy K. Comparison of selective and differential media for the accurate enumeration of strains of Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus casei complex from commercial yoghurts. Int. Dairy J. 2004, 14:143-149.
31. Tharmaraj N., Shah N.P. Selective enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and propionibacteria. J.Dairy Sci. 2003, 86:2288-2296.
32. Van de Casteele S., Vanheuverzwijn T., Ruyssen T., Van Assche P., Swings J., Huys G. Evaluation of culture media for selective enumeration of probiotic strains of lactobacilli and bifidobacteria in combination with yoghurt or cheese starters. Int. Dairy J. 2006, 16:1470-1476.
33. Vinderola C., Reinheimer J. Enumeration of Lactobacillus casei in the presence of L.acidophilus, bifidobacteria and lactic starter bacteria in fermented dairy products. Int. Dairy J. 2000, 10:271-275.
34. Wang H.K., Dong C., Chen Y.F., Cui L.M., Zhang H.P. Anew probiotic cheddar cheese with high ACE-inhibitory activity and γ-aminobutyric acid content produced with koumiss-derived Lactobacillus casei Zhang. Food Technol. Biotechnol. 2010, 48:62-70.
35. Yamamoto H. Viable but nonculturable state as a general phenomenon of non-spore-forming bacteria, and its modeling. J.Infect. Chemother. 2000, 6:112-114.