Referee analysis of probiotic food supplements

Elahi, Selvarani; Farnell, P. J.; Thurlow, Kevin J.; Scotti, Claudio; Varnam, Alan H.

doi:10.1016/j.foodcont.2007.09.004

Cited by 3 publications

(3 citation statements)

References 3 publications

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“…Different methods are used for the enumeration of probiotics in the products containing dried probiotic bacteria, including different methods of extraction of bacteria from the products, and as a result the discrepancy in the results obtained in different laboratories, can often be observed (Elahi, Farnell, Thurlow, Scotti, & Varnam, 2008). As an alternative for the most common plate count methods, real time PCR method have already been used for quantification of probiotic bacteria in several studies, however most often in different food, such as fermented milk products, in batch cultures, in faeces or in clinical samples, while studies reporting the application in probiotic food supplements are few (Grattepanche, Lacroix, Audet, & Lapointe, 2005;Matsuki et al 2004;Vitali et al, 2003;Furet, Quénée, & Tailliez, 2004;Sedgley et al, 2005).…”

Section: Discussionmentioning

confidence: 99%

Quantification of Lactobacillus gasseri, Enterococcus faecium and Bifidobacterium infantis in a probiotic OTC drug by real-time PCR

2010

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Section: Discussionmentioning

confidence: 99%

Quantification of Lactobacillus gasseri, Enterococcus faecium and Bifidobacterium infantis in a probiotic OTC drug by real-time PCR

2010

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“…However, the presence of multiple and phylogenetically closely related species in these products makes the differential or selective enumeration of probiotic organisms and starter bacteria difficult because of the similarity in growth requirements and overlapping biochemical profiles of the species. Despite the fact that culture-independent molecular tools for the quantification of probiotic organisms in commercial products have recently been developed ( García-Cayuela et al , 2009 ; Matijašiæ et al , 2010 ; Reimann et al , 2010 ; Tabasco et al , 2007 ), food manufacturers still tend to rely on conventional plating techniques for enumeration purposes ( Elahi et al , 2008 ; Fachin et al , 2008 ; Miranda et al , 2011 ; Tharmaraj and Shah, 2003 ; Van de Casteele et al , 2006 ).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of culture media for selective enumeration of bifidobacteria and lactic acid bacteria

Süle¹,

Kõrösi²,

Hucker³

et al. 2014

Braz. J. Microbiol.

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The purpose of this study was to test the suitability of Transgalactosylated oligosaccharides-mupirocin lithium salt (TOS-MUP) and MRS-clindamycin-ciprofloxacin (MRS-CC) agars, along with several other culture media, for selectively enumerating bifidobacteria and lactic acid bacteria (LAB) species commonly used to make fermented milks. Pure culture suspensions of a total of 13 dairy bacteria strains, belonging to eight species and five genera, were tested for growth capability under various incubation conditions. TOS-MUP agar was successfully used for the selective enumeration of both Bifidobacterium animalis subsp. lactis BB-12 and B. breve M-16 V. MRS-CC agar showed relatively good selectivity for Lactobacillus acidophilus, however, it also promoted the growth of Lb. casei strains. For this reason, MRS-CC agar can only be used as a selective medium for the enumeration of Lb. acidophilus if Lb. casei is not present in a product at levels similar to or exceeding those of Lb. acidophilus. Unlike bifidobacteria and coccus-shaped LAB, all the lactobacilli strains involved in this work were found to grow well in MRS pH 5.4 agar incubated under anaerobiosis at 37 °C for 72 h. Therefore, this method proved to be particularly suitable for the selective enumeration of Lactobacillus spp.

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“…The most commonly used bacteria in probiotic additives are Lactobacillus and Bifidobacterium. In Lactobacillus, probiotic properties are present only in a restricted number of species (Elahi et al, 2008). Probiotic bacteria like bifidobacteria and lactobacilli are natural inhabitants of the human gut.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of cacao-pudding as a probiotic food carrier and sensory acceptability properties

İrkin¹,

Guldas²

2011

Acta Agriculturae Slovenica

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A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus casei. These benefits include antimutagenic effects, anti-carcinogenic properties, improvement in lactose metabolism, reduction in serum cholesterol and immune system stimulation. Because of the potential health benefits, these microorganisms are increasingly being incorporated into dairy foods. Several studies in recent years have shown the benefits deriving from the ingestion of probiotics and a large number of products containing lactobacilli and bifidobacteria formulated. The purpose of this study was to develop a pudding with cacao to which probiotic microorganisms were added and investigate the viability of probiotic microorganisms during the shelf-life along 25 days at 4 °C. Organoleptic properties of the puddings were also evaluated during the storage. Bifidobacterium animalis ssp. lactis LAFTI B94, Lactobacillus acidophilus LAFTI L10 and Lactobacillus casei LAFTI L26 cultures were activated and incorporated into the product. Pudding with cacao was shown to be a good vehicle for the delivery of Bifidobacterium animalis ssp. lactis, Lactobacillus acidophilus during 15 and 25 days respectively and these microorganisms did not interfere in the sensorial preferences of the product except Lactobacillus casei. The pH values and organoleptic scores of the pudding samples, except Lactobacillus casei LAFTI L26 containing ones, did not change for 20 days during the storage period, statistically (P<0.01). The pudding containing Lactobacillus casei LAFTI L26 was taken the lowest sensorial scores. The all samples were lost their organoleptic properties at the 25 days of storage period.

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Referee analysis of probiotic food supplements

Cited by 3 publications

References 3 publications

Quantification of Lactobacillus gasseri, Enterococcus faecium and Bifidobacterium infantis in a probiotic OTC drug by real-time PCR

Quantification of Lactobacillus gasseri, Enterococcus faecium and Bifidobacterium infantis in a probiotic OTC drug by real-time PCR

Evaluation of culture media for selective enumeration of bifidobacteria and lactic acid bacteria

Evaluation of cacao-pudding as a probiotic food carrier and sensory acceptability properties

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