Acid tolerant mutants of Bifidobacterium animalis subsp. lactis with improved stability in fruit juice

Saarela, Maria; Alakomi, Hanna-Leena; Mättö, Jaana; Ahonen, A.-M.; Tynkkynen, Soile

doi:10.1016/j.lwt.2010.11.004

Cited by 28 publications

(18 citation statements)

References 23 publications

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“…It has been suggested that the dietary fibre content of nondairy products, such as fruit juices, affects probiotic survival (Saarela et al . ). With respect to pH, probiotic bacteria lose their beneficial functions during storage in many fermented milks with pH values between 4.0 and 5.0 (Champagne et al .…”

Section: Resultsmentioning

confidence: 97%

Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices

Barat

Özcan

2017

Int J of Dairy Tech

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In this study, probiotic fermented milk beverages with black mulberry (MFM), red grape (GFM) and cornelian cherry (CFM) were produced. The viable cell counts of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium lactis were detected within the recommended biotherapeutic levels (>10 6 log cfu/mL) as a measure of the potential prebiotic effects of the components present in fruit-based probiotic fermented milk. Variations in the pH, the syneresis and the colour values of the different milks were determined to be significantly different (P < 0.01). The value of the total antioxidant capacity in CFM samples was higher due to the high levels of ascorbic acid and total phenolic compounds. GFM samples had a more favourable taste than the other milks, despite similar overall sensory scores for all the fruitbased fermented milks. We concluded the probiotic fermented milk drinks produced with black mulberry, red grape and cornelian cherry had high levels of probiotic bacteria and maintained their therapeutic activity during storage. Therefore, fermented milks incorporated with fruit matrices may be an alternative dairy product to deliver probiotic bacteria.

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Section: Resultsmentioning

confidence: 97%

Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices

Barat

Özcan

2017

Int J of Dairy Tech

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“…Freeform of bacteria might fermented carbohydrates and released several acids, which in turn lowered the pH during the storage condition. However, a lot of free bacteria were died at the subsequent stages of storage; although the dead probiotics could secrete enzymes for breakdown sugars in the juice and reduced the pH [42,43]. These data concluded that bacteria in microencapsulation would survive over a longer storage period and could formulate more stable functional foods [43].…”

Section: Discussionmentioning

confidence: 96%

Antibiotic resistant microencapsulated probiotics synergistically preserved orange juice

et al. 2016

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“…Saarela et al [21] improved the survival of B. breve in a blended juice (orange-grape and passion fruit) generating an acid tolerance variant of the microorganism by UV mutagenesis, combined with cultivation at sub-lethal pHs.…”

Section: Adaptation and Induction Of Resistancementioning

confidence: 99%

Challenges for the Production of Probiotic Fruit Juices

et al. 2015

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Fruit juices represent a promising carrier for probiotic bacteria; however, there are some drawbacks and limits that could preclude their production at the industrial level, namely the survival of probiotics throughout storage, and the possible impact of bacteria on the sensory traits and overall acceptance. This review addresses the inoculation of probiotics in juices; with a special focus on the possibilities and challenges for future; i.e., why probiotics in juices and which kind of microorganisms; some drawbacks and how to improve the viability of probiotics; and some ideas on the sensory impact.

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Acid tolerant mutants of Bifidobacterium animalis subsp. lactis with improved stability in fruit juice

Cited by 28 publications

References 23 publications

Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices

Growth of probiotic bacteria and characteristics of fermented milk containing fruit matrices

Antibiotic resistant microencapsulated probiotics synergistically preserved orange juice

Challenges for the Production of Probiotic Fruit Juices

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