Influence of food matrix on the viability of probiotic bacteria: A review based on dairy and non-dairy beverages

Food Bioscience

Volumn 13, Issue , 2016, Pages 1-8

  Shori, Amal Bakr ^a  

^a KING ABDULAZIZ UNIVERSITY   (Saudi Arabia)

Author keywords

Beverages; Cereals; Fruits; Milk; Probiotic viability; Vegetables

Indexed keywords

EID: 84946903165     PISSN: 22124292     EISSN: 22124306     Source Type: Journal    
DOI: 10.1016/j.fbio.2015.11.001     Document Type: Review

References (93)

1. A.S. Akalin S. Gönç G. Ünal S. Fenderya Effect of fructooligosaccharide and whey protein concentrate on the viability of starter cultures in reduce-fat probiotic yogurt during storage Journal of Food Science 72 2007 222 227
2. A. Akpinar-Bayizit L. Yilmaz-Ersan T. Ozcan Determination of boza's organic acid composition as it is affected by raw material and fermentation International Journal of Food Properties 13 3 2010 648 656
3. L.C. Allgeyer M.J. Miller S.Y. Lee Drivers of liking for yogurt drinks with prebiotics and probiotics Journal of Food Science 75 4 2010 S212 S219
4. H. Andersson N.G. Asp Å. Bruce S. Roos T. Wadström A.E. Wold Health effects of probiotics and prebiotics. A literature review on human studies Scandinavian Journal of Nutrition/Näringsforskning 45 2001 58 75
5. A. Angelov V. Gotcheva R. Kuncheva T. Hristozova Development of a new oat-based probiotic drink International Journal of Food Microbiology 112 2006 75 80
6. C. Batista L. Barros A.M. Carvalho I.C.F.R. Ferreira Nutritional and nutraceu-tical potential of rape (Brassica napus var napus) and tronchuda cabbage(Brassica oleraceae var costata) inflorescences Food and Chemical Toxicology 49 2011 1208 1214
7. R. Bedani E.A. Rossi S.M.I. Saad Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions Food Microbiology 34 2013 382 389
8. N. Ben Omar F. Ampe Microbial community dynamics during production of the Mexican fermented maize dough pozol Applied and Environmental Microbiology 66 2000 3664 3673
9. B. Bisakowski A.S. Atwal N. Gardner C.P. Champagne Effect of lactic acid fermentation of onions (Allium cepa) on the composition of flavonol glucosides International Journal of Food Science and Technology 42 2007 783 789
10. D.E. Briggs C.A. Boulton P.A. Brooks R. Stevens Brewing science and practice 2004 Woodhead Publishing Cambridge
11. F.C.A. Buriti T.R. Komatsu S.M.I. Saad Activity of passion fruit (Passiflora edulis) and guava (Psidium guajava) pulps on Lactobacillus acidophilus in refrigerated mousses Brazilian Journal of Microbiology 38 2007 315 317
12. F.C.A. Buriti S.C. Freitas A.S. Egito K.M.O. dos Santos Effects of tropical fruit pulps and partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds on the dietary fibre content, probiotic viability, texture and sensory features of goat dairy beverages LWT-Food Science and Technology 59 1 2014 196 203
13. W.F. Castro A.G. Cruz M.S. Bisinotto L.M.R. Guerreiro J.A.F. Faria H.M.A. Bolini, et al. Development of probiotic dairy beverages: rheological properties and application of mathematical models in sensory evaluation Journal of Dairy Science 96 2013 16 25
14. C.P. Champagne N.J. Gardner Effect of storage in a fruit drink on subsequent survival of probiotic lactobacilli to gastro-intestinal stresses Food Research International 41 2008 539 543
15. D. Charalampopoulos R. Wang S.S. Pandiella C. Webb Application of cereals and cereal components in functional foods: a review International Journal of Food Microbiology 79 2002 131 141
16. J.K. Chavan S.S. Kadam Critical reviews in food science and nutrition Food Science 28 1989 348 400
17. H. Chen Y. Zuo Y. Deng Separation and determination of flavonoids and other phenolic compounds in cranberry juice by high performance liquid chromatography Journal of Chromatography A 913 2001 387 395
18. J. Cleveland T. Montville I. Nes M. Chikindas Bacteriocins: safe, natural antimicrobials for food preservation International Journal of Food Microbiology 71 2001 1 20
19. R. Coda A. Lanera A. Trani M. Gobbetti R. Di Cagno Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties International Journal of Food Microbiology 155 2012 120 127
20. R. Coda C.G. Rizzello A.T.M. Gobbetti Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria Food Microbiology 28 2011 526 536
21. M.G.M. Costa T.V. Fonteles A.L.T. de Jesus S. Rodrigues Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: process ptimisation and product stability Food Chemistry 139 2013 261 266
22. A. Czyzowska E. Klewicka Z. Libudzisz The influence of lactic acid fermentation process of red beet juice on the stability of biologically active colorants Eur Food Research and Technology 223 2006 110 116
23. Dairy Industries International (2004). Drinking to health. Vol. 69, (p. 14).
24. M. Daneshi M.R. Ehsani S.H. Razavi M. Labbafi Effect of refrigerated storage on the probiotic survival and sensory properties of milk/carrot juice mix drink Electronic Journal of Biotechnology 16 2013 5
25. R.I. Dave N.P. Shah Viability of yoghurt and probiotic bacteria in yogurts made from commercial starter cultures International Dairy Journal 7 1997 31 41
26. G.F. De Valdez G.S. De Giori M. Garro F. Mozzi G. Oliver Lactic acid bacteria from naturally fermented vegetables Microbiologie Aliment Nutrition 8 1990 175 179
27. R. Di Cagno G. Minervini C.G. Rizzello M. De Angelis M. Gobbetti Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies Food Microbiology 28 2011 1062 1071
28. R. Di Cagno G. Minervini C.G. Rizzello R. Lovino M. Servili A. Taticchi M. Gobbetti Exploitation of sweet cherry (Prunus avium L.) puree added of stem infusion through fermentation by selected autochthonous lactic acid bacteria Food Microbiology 28 2011 900 909
29. R. Di Cagno R.F. Surico A. Paradiso M. De Angelis J.C. Salmon S. Buchin M. Gobbetti Effect of autochthonous lactic acid bacteria starters on health promoting and sensory properties of tomato juices International Journal of Food Microbiology 128 2009 473 483
30. A.P. do Espírito Santo N.S. Cartolano T.F. Silva F.A.S.M. Soares L.A. Gioielli P. Perego M.N. Oliveira Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts International Journal of Food Microbiology 154 2012 135 144
31. O.N. Donkor A. Henriksson T. Vasiljevic N.P. Shah Effect of acidification on the activity of probiotics in yoghurt during cold storage International Dairy Journal 16 2006 1181 1189
32. O.N. Donkor A. Henriksson T. Vasiljevic N.P. Shah Rheological properties and sensory characteristics of set-type soy yogurt Journal of Agricultural and Food Chemistry 55 2007 9868 9876
33. O.N. Donkor A. Henriksson T. Vasiljevic N.P. Shah α-Galactosidase and proteolytic activities of selected probiotic and dairy cultures in fermented soymilk Food Chemistry 104 2007 10 20
34. FAO/WHO (2002). Guidelines for the evaluation of probiotics in food. Food and Agriculture Organization of the United Nations and World Health Organization working group report.
35. T.V. Fonteles M.G. Costa A.L.T. de Jesus S. Rodrigues Optimization of the fermentation of cantaloupe juice by Lactobacillus casei NRRL B-442 Food and Bioprocess Technology 5 7 2011 2819 2826
36. T.H. Gadaga A.N. Mutukumira J.A. Narvhus S.B. Feresu A review of traditional fermented foods and beverages of Zimbabwe International Journal of Food Microbiology 53 1999 1 11
37. N.J. Gardner T. Savard P. Obermeier G. Caldwell C.P. Champagne Selection and characterization of mixed starter cultures for lactic acid fermentation of carrot, cabagge, beet and onion vegetable mixtures International Journal of Food Microbiology 64 2001 261 275
38. M. Gobbetti M. De Angelis A.D. Corsetti R. Cagno Biochemistry and physiology of sourdough lactic acid bacteria Trends in Food Science and Technology 16 2005 57 69
39. A.M.P. Gomes F.X. Malcata Development of probiotic cheese manufactured from goat milk: response surface analysis via technological manipulation Journal of Dairy Science 81 1998 1492 1507
40. D. Guérin J.C. Vuillemard M. Subirade Protection of Bifidobacteria encapsulated in polysaccharide-protein gel beads against gastric juice and bile Journal of Food Protection 66 2003 2076 2084
41. S.K. Hood M.L. Zottola Effect of low pH on the ability of Lactobacillus acidophilus to survive and adhere to human intestinal cell Journal of Food Science 53 1988 1514 1516
42. A.K. Jaiswal N. Abu-Ghannam Kinetic studies for the preparation of probiotic cabbage juice:Impact on phytochemicals and bioactivity Industrial Crops and Products 50 2013 212 218
43. S.V. Jargin Kvass: a possible contributor to chronic alcoholism in the Former Soviet Union e alcohol content should be indicated on labels and in advertising Alcohol and Alcoholism 44 5 2009 529
44. G. Kedia R. Wang H. Patel S.S. Pandiella Used of mixed cultures for the fermentation of cereal-based substrates with potential probiotic properties Process Biochemistry 42 2007 65 70
45. N. Kitabatake D.M. Gimbi Y. Oi Traditional non-alcoholic beverage, Togwa, in East Africa, produced from maize flour and germinated finger millet International Journal of Food Sciences and Nutrition 54 2003 447 455
46. J.M. Kongo A.M. Gomes F.X. Malcata Manufacturing of fermented goat milk with a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus in a controlled bioreactor Letters in Applied Microbiology 42 2006 595 599
47. S. Kun J.M. Rezessy-Szabo Q.D. Nguyen A. Hoschke Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains Process Biochemistry 43 2008 816 821
48. Leatherhead Food Research Association Functional food markets, innovation and prospects: an international analysis 2nd ed. 2004 Leatherhead International UK
49. I.F.B. Lima J.D.D. Lindner V.T. Soccol J.L. Parada C.R. Soccol Development of an innovative nutraceutical fermented beverage from herbal mate (Ilex paraguariensis A.St.-Hil.) extract International Journal of Molecular Sciences 13 1 2012 788 800
50. A.M. López de Lacey E. Pérez-Santín M.E. López-Caballero P. Montero Survival and metabolic activity of probiotic bacteria in green tea LWT-Food Science and Technology 55 2014 314 322
51. López de Lacey, A. M., (2012). Diseǒ, desarrollo y aplicaciÅ., de envases comestibles potencialmente bioactivos [Design, development and applying of potentially bioactive food packaging]. Doctoral Thesis.
52. J.A.J. Madden J.O. Hunter A review of the role of the gut microflora in irritable bowel syndrome and the effects of probiotics British Journal of Nutrition 88 2002 S67 S72
53. A.R. Madureira M. Amorim A.M. Gomes M.E. Pintado F.X. Malcata Protective effect of whey cheese matrix on probiotic strains exposed to simulated gastrointestinal conditions Food Research International 44 2011 465 470
54. C. Mark-Herbert Innovation of a new product category-functional foods Technovation 24 2004 713 719
55. A.J. Marsha C. Hillb R.P. Rossa P.D. Cottera Fermented beverages with health-promoting potential: Past and future perspectives Trends in Food Science Technology 38 2 2014 113 124
56. O. Martenson R. Öste O. Holst The effect of yogurth culture on the survival of probiotic bacteria in oat-based, non-dairy products Food Research International 35 2002 775 784
57. T. Mattila-Sandholm P. Myllärinen R. Crittenden G. Mogensen R. Fondén M. Saarela Technological challenges for future probiotic foods International Dairy Journal 12 2002 173 182
58. F. Minervini M. De Angelis R. Di Cagno D. Pinto S. Siragusa C.G. Rizzello, et al. Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I Food Microbiology 27 2010 897 908
59. Z.E. Mousavi S.M. Mousavi S.H. Razavi Z. Emam-Djomeh H. Kiani Fermentation of pomegranate juice by probiotic lactic acid bacteria World Journal of Microbiology Biotechnology 27 2011 123 128
60. F. Nazzaro F. Fratianni A. Sada P. Orlando Synbiotic potential of carrotjuice supplemented with Lactobacillus spp. and inulin or fructooligosaccharides Journal of the Science of Food and Agriculture 88 2008 2271 2276
61. K. Nomoto Prevention of Infections by Probiotics Journal of Bioscience and Bioengineering 100 2005 583 592
62. M.A. Oliveira V.M. de Souza A.M.M. Bergamini E.C.P. de Martinis Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil Food Control 22 2011 1400 1403
63. S. Parvez K.A. Malik Ah Kang H.Y. Kim Probiotics and their fermented food products are beneficial for health Journal of Applied Microbiology 100 2006 1171 1185
64. A.L.F. Pereira T.C. Maciel S. Rodrigues Probiotic beverage from cashew apple juice fermented with Lactobacillus casei Food Research International 44 2011 1276 1283
65. M. Pescuma E.M. Hébert F. Mozzi G.F. de Valdez Functional fermented whey-based beverage using lactic acid bacteria International Journal of Food Microbiology 141 2010 73 81
66. S. Rathore I. Salmerón S.S. Pandiella Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures Food Microbiology 30 2012 239 244
67. J.S. Roberts D.R. Kidd Lactic acid fermentation of onions Lebensmittel-Wissenschaft und-Technologie 38 2005 2185 2190
68. H. Rodrìguez J.A. Curiel J.M. Landete B. de Las Rivas F.L. de Felipe C. Gòmez-Cordovés R. Muñoz Food phenolics and lactic acid bacteria International Journal of Food Microbiology 132 2009 79 90
69. R. Rozada-Sánchez A.P. Sattur K. Thomas S.S. Pandiella Evaluation of Bifidobacterium spp. for the production of a potentially probiotic malt-based beverage Process Biochemistry 43 2008 848 854
70. S. Salva M. Nuñez J. Villena A. Ramòn G. Font S. Alvarez Development of a fermented goats' milk containing Lactobacillus rhamnosus: in vivo study of health benefits Journal of the Science of Food and Agriculture 91 2011 2355 2362
71. M. Sanders J. Huis in't Veld Bringing a probiotic-containing functional food to the market: microbiological, product, regulatory and labeling issues Antonie vanəto- Leeuwenhoek 76 1999 293 315
72. H. Schneider A. Schwiertz M.D. Collins M. Blaut Anaerobic transformation of quercetin-3-glucoside by bacteria from the human intestinal tract Archives of Microbiology 171 1999 81 91
73. N.P. Shah Functional foods from probiotics and prebiotics Food Technology 55 2001 46 53
74. N.P. Shah W.K. Ding M.J. Fallourd G. Leyer Improving the stability of probiotic bacteria in model fruit juices using vitamins and antioxidants Journal of Food Science 75 2010 M278 M282
75. N.P. Shah P. Jelen Survival of lactic acid bacteria and their lactases under acidic conditions Journal of Food Science 55 1990 506 509
76. F. Shanahan Probiotics and inflammatory bowel disease: from fads and fantasy to facts and future British Journal of Nutrition 88 2002 S5 S9
77. F. Shanahan Probiotics in inflammatory bowel disease-therapeutic rationale and role Advanced Drug Delivery Reviews 56 2004 809 818
78. V.M. Sheehan P. Ross G.F. Fitzgerald Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices Innovative Food Science and Emerging Technologies 8 2007 279 284
79. M. Shukla Y.K. Jha S. Admassu Development of probiotic beverage from whey and pineapple Juice Journal of Food Processing & Technology 4 2013 206
80. C. Stanton R.P. Ross G.F. Fitzgerald D. Van Sinderen Fermented functional foods based on probiotics and their biogenic metabolites Current Opinions in Biotechnology 16 2005 198 203
81. R. Tabasco F. Sánchez-Patán M. Monagas B. Bartolomé M.V. Moreno-Arribas C. Peláez, et al. Effect of grape polyphenols on lactic acid bacteria and bifidobacteria growth: resistance and metabolism Food Microbiology 28 2011 1345 1352
82. M. Tamminen S. Salminen A.C. Ouwehand Fermentation of carrot juice by probiotics: viability and preservation of adhesion International Journal of Biotechnology for Wellness Industries 2 2013 10 15
83. G.W. Tannock K. Munro H.J.M. Harmsen G.W. Welling J. Smart P.K. Gopal Analysis of the fecal microflora of human subjects consuming a probiotic containing Lactobacillus rhamnosus DR20 Applied and Environmental Microbiology 66 2000 2578 2588
84. N. Trachoo C. Boudreaux A. Moongngarm Effect of germinated rough rice media on growth of selected probiotic bacteria Pakistan Journal of Biological Sciences 9 2006 2657 2661
85. H. Tuorila A.V. Cardello Consumer responses to an off/flavor in juice in the presence of specific health claims Food Quality and Preference 13 2002 561 569
86. C.G. Vinderola G.A. Costa S. Regenhardt J.A. Reinheimer Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bacteria International Dairy Journal 12 2002 579 589
87. C.G. Vinderola J.A. Reinheimer Lactic acid bacteria: a comparative "in vitro" study of probiotic characteristics and biological barrier resistance Food Research International 36 2003 895 904
88. S. Yamamoto Y. Nakashima J. Yoshikawa N. Wada S. Matsugo Radical scavenging activity of the Japanese traditional food, Amazake Food Science and Technology Research 17 3 2011 209 218
89. P.M. Yan W.T. Xue S.S. Tan H. Zhang X.H. Chang Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai Food Control 19 2008 50 55
90. K.Y. Yoon E.E. Woodams Y.D. Hang Fermentation of beet juice by beneficial lactic acid bacteria Lebensmittel-Wissenschaft Technologie 38 2005 73 75
91. K.Y. Yoon E.E. Woodams Y.D. Hang Probiotication of tomato juice by lactic acid bacteria Journal of Microbiology 42 2004 315 318
92. K.Y. Yoon E.E. Woodams Y.D. Hang Production of probiotic cabbage juice by lactic acid bacteria Bioresource Technology 97 2006 1427 1430
93. X. Zheng Y. Yu G. Xiao Y. Xu J. Wua D. Tang, et al. Comparing product stability of probiotic beverages using litchi juice treated by high hydrostatic pressure and heat as substrates Innovative Food Science and Emerging Technologies 23 2014 61 67