Bifidobacteria and Their Role

Rašić, Jeremija Lj.; Kurmann, Joseph A.

doi:10.1007/978-3-0348-5448-1

Cited by 92 publications

(8 citation statements)

References 0 publications

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“…Freshly isolated strains may have forms ranging from uniform to branched, bifurcated Y and V forms, spatulate or club shapes. However, in unfavourable media conditions bifidobacteria show branching and pleomorphism, although they are mostly rod‐shaped in their natural habitat (Rašić and Kurmann 1983). Bifidobacteria, are described as strictly anaerobic (Scardovi 1984), although some strains can tolerate oxygen (Simpson et al.…”

Section: Genus Bifidobacteriummentioning

confidence: 99%

Getting better with bifidobacteria

Leahy

Higgins

Fitzgerald

et al. 2005

Journal of Applied Microbiology

296

189

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Section: Genus Bifidobacteriummentioning

confidence: 99%

Getting better with bifidobacteria

Leahy

Higgins

Fitzgerald

et al. 2005

Journal of Applied Microbiology

296

189

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“…The most important prerequisites for use of probiotics is their survival and the maintenance of their health-promoting properties throughout the production process or during technological food treatment and storage until the end of shelf life (Knorr 1998). Moreover, because viable and biologically active microorganisms are usually required at the target site in the host, it is essential that the probiotic be able to withstand the host's natural barriers against ingested bacteria (Rašic and Kurmann 1983). Among the different approaches proposed to improve the viability during food production and manufacture as well as for delivery of these sensitive bacteria, microencapsulation has received considerable attention.…”

Section: Introductionmentioning

confidence: 99%

Production of Multiphase Water‐Insoluble Microcapsules for Cell Microencapsulation Using an Emulsification/Spray‐drying Technology

Picot¹,

Lacroix²

2003

Journal of Food Science

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A simple and easily scaled-up technology has been developed for microencapsulation of dry probiotic cultures. The microcapsules, which contained micronized skim milk powder (SMP, as a model powder) dispersed in milk fat droplets surrounded by an enteric coating (insoluble whey protein film), were produced using a continuous emulsification/spray-drying process. Microencapsulation efficiency of milk fat (MEF) and microencapsulation efficiency of SMP (MEP) in the hydrophobic phase decreased significantly (P Յ Յ Յ Յ Յ 0.05) with an increase in the "fat:whey proteins" ratio (w/w) and an increase in the SMP percentage or a decrease in the hydrophilic/hydrophobic phase ratio, respectively, whereas size of the SMP particles had no effect. Maximum values of 58 and 29% were obtained for MEF and MEP, respectively, with a 95/5 (w/w) phase ratio and 5% (w/w) of SMP in the hydrophobic phase.

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“…The health‐promoting action is related to the production of acetic, lactic and formic acid which decreases pH in the large intestine and thereby inhibits the growth of undesirable bacteria. Indirectly, the acidity increase prevents the production of harmful amines and nitrites produced by putrefactive bacteria (Rašić and Kurmann 1983). The probiotic effect is also related to the surface properties of the bacteria, which determines the ability of bacteria to adhere to enterocyte cells thus protecting the intestinal epythelium and enhancing the capability to sequest toxic compounds (Rašić and Kurmann 1983) Bifidobacterial cultures, used as dietary adjuncts, should contain strains able to survive conditions in the stomach and duodenum before arriving in the gut (Norris et al .…”

Section: Introductionmentioning

confidence: 99%