Growth of Bifidobacterium longum BB536 in medida (fermented cereal porridge) and their survival during refrigerated storage

Kabeir, Barka Mohammed; Abd‐Aziz, Suraini; Muhammad, Kharidah; Mustafa, Shuhaimi; Yazid, A.M.

doi:10.1111/j.1472-765x.2005.01735.x

Cited by 19 publications

(17 citation statements)

References 27 publications

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“…5, No. 2; porridge made of rice flour and skim milk, reaching a count of 9.9 log CFU/mL, and decreasing by 0.9 log CFU/mL during a two-week storage period (Kabeir et al, 2005). These studies, including our own, demonstrate that rice flour allows significant probiotic growth; however, it is difficult to compare due to various time frames and probiotic strains.…”

Section: Discussionmentioning

confidence: 92%

“…Antioxidants in bran rice may act as a prebiotic that can help control colitis by managing microbial colonies in the digestive tract (Saman et al, 2009). Studies that have tested rice flour in fermented milk-based gruels, porridges, and puddings showed good growth and survival of various Lactobacillus strains such as L. rhamnosus GG (Espirito-Santo et al, 2014;Helland et al, 2004;Kabeir et al, 2005;Saman et al, 2009). …”

Section: Ricementioning

confidence: 99%

“…Recent studies have shown interest in using cereal or pseudocereal grains as a prebiotic due to their carbohydrate and nutritional value (Blandino, Al-Aseeri, Pandiella, Cantero, & Webb, 2003;Charalampopoulos, Pandiella, & Webb, 2003;Espirito-Santo et al, 2014;Gokavi, Zhang, Huang, Zhao, & Guo, 2005;Helland, Wicklund, & Narvhus, 2004;Kabeir, Abd-Aziz, Muhammad, Shuhaimi, & Yazid, 2005;Lazaridou, Serafeimidou, Biliaderis, Moschakis, & Tzanetakis, 2014;Rosburg, Boylston, & White, 2010;Saman, Fuciños, Vázquez, & Pandiella, 2009). The literature shows fermented dairy or cereal-based products such as yogurts, porridges, and gruel, being produced and inoculated with various probiotics to be tested for treating specific diseases, aside from having general health benefits (Agil et al, 2013;Angelov, Gotcheva, Kuncheva, & Hristozova, 2006;Bianchi, Rossi, Gomes, & Sivieri, 2015;Casarotti, Carneiro, & Penna, 2014;Charalampopoulos et al, 2003;Coman et al, 2013;Espirito-Santo et al, 2014;Helland et al, 2004;Kabeir et al, 2005;Kedia, Vázquez, & Pandiella, 2008;Lazaridou et al, 2014;Luana et al, 2014;Rosburg et al, 2010;Saman et al, 2009;Singh, Kim, & Liu, 2012). These studies yielded mostly significant results for microbial growth but more research is needed to test other probiotic strains and alternate dairy products such as milk.…”

Section: Cereal or Pseudocereal Grains As A Prebioticmentioning

confidence: 99%

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Microbial Vitality of Probiotic Milks Supplemented With Cereal or Pseudocereal Grain Flours

Maselli¹,

Hekmat²

2016

JFR

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Probiotic products containing Lactobacillus rhamnosus GR-1 have been shown to help decrease the risk of urogenital infections, delay the decline of CD4 lymphocytes in patients with human immunodeficiency virus, and survive in the intestinal tract without stimulating immune or inflammatory responses. Cereal and pseudocereal grains can act as prebiotic agents and could be an economical way of improving the nutritional value, functional qualities, and overall health benefits of probiotic products. The purpose of this study was to measure the growth and survival of L. rhamnosus GR-1 in fermented probiotic skim milk supplemented with a grain flour over a 28-day storage period. The objective was to determine if supplementation of the grain flours would have a positive effect on the microbial vitality of L. rhamnosus GR-1 in the final product and during storage. Five probiotic skim milk samples supplemented with a grain flour were prepared: oat (3% weight to volume ratio), lentil (3% w/v), rice (3% w/v), barley (3% w/v), and quinoa (3% w/v) along with one control probiotic skim milk sample. Results showed that the oat, rice, barley and quinoa flours supported the growth of L. rhamnosus GR-1 at viable levels (10 8 CFU/mL) during the first 14 days of storage; however, only skim milk supplemented with rice flour sustained the growth over the 28-day storage period. Future studies should conduct a sensory evaluation of this fermented probiotic rice flour milk as well as study rice milk inoculated with probiotics to produce a dairy-free and possible gluten-free product.

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Section: Discussionmentioning

confidence: 92%

Section: Ricementioning

confidence: 99%

Section: Cereal or Pseudocereal Grains As A Prebioticmentioning

confidence: 99%

See 1 more Smart Citation

Microbial Vitality of Probiotic Milks Supplemented With Cereal or Pseudocereal Grain Flours

Maselli¹,

Hekmat²

2016

JFR

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“…However, high counts of culture bacteria in fermented rice milk samples, the acidity percentages and rates of acidity development were low in these treatments comparing with those of fermented cow milk. That could be due to the high acids production and accumulation in cow milk samples or reduction of availability of nutrient required for the growth as stated by Kabeir et al, 38 …”

Section: Changes In Acidity Ph and Eh During Fermentation Of Cow Somentioning

confidence: 99%

Chemical Composition, Sensory Evaluation and Starter Activity in Cow, Soy, Peanut and Rice Milk

Ismail¹

2016

JNHFE

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The sensory properties of milk samples were determined by panel of judges who were familiar with the product using the hedonic scale where 1-10 represents dislike extremely to like extremely. AbstractThe aim of this work was to study the effect of mixing various levels of soy, peanut or rice milk with cow milk on the chemical composition, sensory attributes, starter activity and culture bacteria counts during fermentation. The results showed that no clear differences in titratable acidity, pH and redox potential (Eh) values were noticed between cow or soy milk while acidity and Eh levels of peanut and rice milk were lower than those of cow milk. Total solids, fat, total protein and ash concentrations of cow milk were slightly higher than those of soy and rice milk. Peanut milk was richer in fat but poorer in ash than cow milk. Color, appearance, smell, taste, mouth feel, texture and body scores of cow milk were higher than those of soy, peanut or rice milk but rice milk gained the highest scores of color and appearance. Incorporation of cow milk with soy or peanut milk improved its sensory evaluation scores. Both acidity ratios and the development of acidity rates within fermentation were higher in cow milk than that of soy, peanut or rice milk. Culture bacteria not only were able to grow in soy, peanut or rice milk but also their numbers and viability were higher in them as compared with cow milk. Furthermore, incorporation of soy, peanut and rice milk with cow milk increased this influence.Keywords: soy, peanut, rice milk, ABT, bifidobacteria Citation: Abou-Dobara MI, Ismail MM, Refaat NM. Chemical composition, sensory evaluation and starter activity in cow, soy, peanut and rice milk.

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“…Even though, the strain still at a level complying with the standard population requirement for probiotic product to benefit the host. In previous investigation Kabeir et al (2005) reported that survivability of B. longum BB536 under refrigeration storage of fermented Sudanese Medida beverage was not affected for a period of 2 week refrigeration storage. While Akalin et al (2004) noted a significant reduction on B.longum BB46 in yogurt after only one week refrigeration.…”

Section: Survival Of B Infantis During Refrigeration Storage Of the mentioning

confidence: 91%

The Survival of Bifidobacterium infantis 20088 and Physicochemical Changes During Refrigeration Storage of Selected Fermented Traditional Sudanese Fruit Beverages

Babekir¹,

Siddig²,

Kabeir³

2015

Turkish JAF Sci.Tech.

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This study was carried out to evaluate survival of Bifidobacterium infantis 20088 in fermented beverage formulated from selected traditional Sudanese fruits Gudaim and dom. The viable counts of the strain and physiochemical changes during refrigeration were determined. 10% beverages (w/v) were prepared from dom and gudaim powder. 2.5% (w/w) skim milk was supplemented to each formulation to provide the required nutrient for bacteria growth during the fermentation. After sterilization and cooling, the mixture was inoculated with a 10% culture of B. infants 20088 followed by incubation for 36 h at 37°C. Reconstituted skim milk was used as control. Fermented beverages were held at refrigeration (4°C) for a period of 2 weeks. During the refrigeration storage of the fermented beverages there was significant reduction in Bifidobacterium infantis of all fermented beverages. Nevertheless, the strain was maintained high; fulfill the number required to presence in probiotic foods, which was at least 6 log CFU/ml fermented product. There was no significantly difference in TSS and pH as compared to their initial at the beginning of fermentation except in pH of fermented gudaim. Therefore gudaim and dom are suitable carrier to deliver Bifidobacterium infantis 20088 to consumer.

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Growth of Bifidobacterium longum BB536 in medida (fermented cereal porridge) and their survival during refrigerated storage

Cited by 19 publications

References 27 publications

Microbial Vitality of Probiotic Milks Supplemented With Cereal or Pseudocereal Grain Flours

Microbial Vitality of Probiotic Milks Supplemented With Cereal or Pseudocereal Grain Flours

Chemical Composition, Sensory Evaluation and Starter Activity in Cow, Soy, Peanut and Rice Milk

The Survival of Bifidobacterium infantis 20088 and Physicochemical Changes During Refrigeration Storage of Selected Fermented Traditional Sudanese Fruit Beverages

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