Growth Characteristics, Bile Sensitivity, and Freeze Damage in Colonial Variants of
            <i>Lactobacillus acidophilus</i>

Klaenhammer, Todd R.; Kleeman, E

doi:10.1128/aem.41.6.1461-1467.1981

Cited by 69 publications

(26 citation statements)

References 19 publications

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“…The procedure of Klaenhammer & Kleeman (1981) was used to determine the sensitivity to bile for the fresh and frozen-thawed cells of each microorganism. According to the preliminary experiments, the final concentration of the bile was selected as following to carry out the further experiment on solid MRS medium: 0, 0.2, 0.4, 0.6, 0.8 and 1% for L. acidophilus and 0, 0.1, 0.2, 0.3, 0.4 and 0.5% for L. rhamnosus.…”

Section: Bile Sensitivity Testmentioning

confidence: 99%

Nonfermented ice cream as a carrier for Lactobacillus acidophilus and Lactobacillus rhamnosus

Abghari¹,

Sheikh-Zeinoddin²,

Soleimanian‐Zad³

2010

International Journal of Food Science &Amp; Technology

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Efficiency of a nonfermented ice cream for delivering Lactobacillus acidophilus and Lactobacillus rhamnosus to consumers was evaluated. Both of the microorganisms survived at the populations of greater than 10 7 CFU g )1 during 12 weeks of storage at )19°C. Addition of the microorganisms had no significant effect on the overrun, viscosity, firmness and melting behaviour; it changed the acidity, pH and sensory properties of the finished product. Resistance to acid and sensitivity to bile of both bacteria were tested separately on fresh harvested cells before inoculation to ice cream and then on the frozen-thawed cells after 12 weeks of cold storage in ice cream. Ice cream processing followed by cold storage reduced acid resistance of both bacteria at pH 2.5. Resistance to bile in L. rhamnosus was not affected in frozen-thawed ice cream when compared to fresh cell, whereas resistance to bile in L. acidophilus appeared to be more susceptible to the process and cold storage.

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Section: Bile Sensitivity Testmentioning

confidence: 99%

Nonfermented ice cream as a carrier for Lactobacillus acidophilus and Lactobacillus rhamnosus

Abghari¹,

Sheikh-Zeinoddin²,

Soleimanian‐Zad³

2010

International Journal of Food Science &Amp; Technology

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“…The procedure of Klaenhammer and Kleeman (1981) was used to determine the tolerance of various strains in bile. The encapsulated bacteria were tested for survival in bile salts in MRS medium.…”

Section: Survival Of Microencapsulated L Casei Under Simulated Bile mentioning

confidence: 99%

Microencapsulation of Lactobacillus casei YIT 9018 using a Microporous Glass Membrane Emulsification System

Song¹,

Cho²,

Park³

2003

Journal of Food Science

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Microporous glass (MPG) membrane emulsification was used for microencapsulation of Lactobacillus casei YIT 9018. Several process parameters of membrane emulsification were investigated for producing a stable emulsion. The droplet dia in the emulsion depended upon the membrane pore size. The monodispersed emulsion obtained by this technique resulted in well-formed microcapsules with a narrow particle size distribution. For artificial gastric acid and bile, the viable count of encapsulated cells was constant through the incubation time, while the count of nonencapsulated cells was significantly decreased. A storage stability test at different temperatures resulted in a viability of encapsulated cells 3 to 5 log cycles higher than the viability of nonencapsulated cells.

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“…The sensitivity of Lactococcus strains to bile was tested on MRS agar plates containing 0·5% and 0·9% oxgall (Difco Laboratories, Detroit, MI, USA), and on MRS agar without oxgall as control (Klaenhammer and Kleeman 1981). Plates…”

Section: Effects Of Low Ph and Bile On Lactococcus Strainsmentioning

confidence: 99%

Lactococci as probiotic strains: adhesion to human enterocyte-like Caco-2 cells and tolerance to low pH and bile

Kimoto

Kurisaki

Tsuji

et al. 1999

Lett Appl Microbiol

122

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There have been few studies on the probiotic activity of Lactococcus strains although they are commonly used as starter bacteria in manufacturing many kinds of fermented dairy products. Nine strains of the genus Lactococcus were examined for their probiotic properties, such as adherence to human enterocyte‐like Caco‐2 cells and tolerance to acid and bile. Six strains were adhesive and the highest adhesion was observed with Lactcoccus lactis ssp. lactis NIAI527. This strain adhered to the microvilli of cells as observed by scanning electron microscopy and also tolerated low pH and bile. These properties should make strain 527 a potential new probiotic strain.

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Growth Characteristics, Bile Sensitivity, and Freeze Damage in Colonial Variants of Lactobacillus acidophilus

Abstract: Rough (R) and smooth (S) colonial variants were isolated from a heterogeneous culture of Lactobacillus acidophilus RL8K. R and S types were stable upon repeated transfer on agar, but revertant colonies did appear after broth transfers.

Cited by 69 publications

References 19 publications

Nonfermented ice cream as a carrier for Lactobacillus acidophilus and Lactobacillus rhamnosus

Nonfermented ice cream as a carrier for Lactobacillus acidophilus and Lactobacillus rhamnosus

Microencapsulation of Lactobacillus casei YIT 9018 using a Microporous Glass Membrane Emulsification System

Lactococci as probiotic strains: adhesion to human enterocyte-like Caco-2 cells and tolerance to low pH and bile

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