Stability of bifidobacteria in powdered formula

Abstract

Two stability tests of bifidobacteria in powdered formula were conducted. In a strain comparison test, three kinds of bifidobacterial powders; Bifidobacterium longum BB536, Bifidobacterium breve M-16V and Bifidobacterium infantis M-63 powders, admixed in follow-up formula were used. In a commercial product evaluation, powdered formulas for toddlers containing bifidobacteria sold in the Indonesian market were analysed. When the inactivation rate constant of each sample, which was used as an index of the loss rate, was determined from the stability tests, B. longum was the most stable strain. The mean inactivation rate constant of commercial products was significantly lower than those obtained in strain comparison, although the same strains (B. longum BB536 and B. breve M-16V) were used. A possible reason was the lower water activity of commercial products compared to the follow-up formula. Also, higher storage temperature yielded lower stability in all strains or samples, which obeys the Arrhenius theory.

Effects of Bifidobacterium breve on inflammatory gene expression in neonatal and weaning rat intestine

“…breve Supplementation Study B. breve powder was commercially prepared from Morinaga Milk Industry (Zama, Japan), and this strain was deposited into the Belgian Co-Ordinated Collections of Micro-Organisms as strain LMG23729 (13). B. breve was cultured for 16 h at 37 °C in M17 broth (Difco, Detroit, MI), collected by centrifugation, and washed twice with phosphate-buffered saline.…”

“…Gene expression in the rat colon, small intestine, and spleen was examined by microarray and real-time PCR after feeding 5 × 10 8 colony-forming units/animal B. breve to rat pups during the newborn (days [1][2][3][4][5][6][7][8][9][10][11][12][13][14] or weaning (days 21-34) period.…”

Supercritical CO2 interpolymer complex encapsulation improves heat stability of probiotic bifidobacteria

“…It has been reported that elevated water activity levels above 0.25 affect viability of microorganisms negatively (Teixeira et al 1995;Weinbreck et al 2010). Abe et al (2009) found the effect of a w to be the strongest factor in decreasing probiotic viability. The best viability seems to be maintained by powders with a water activity of 0.2, which is equivalent to 4% moisture content (Simpson et al 2005).…”

Safety and Regulation of Probiotic Foods and Supplements

“…Recently, many probiotics are added to powdered formulas for infant or children (Abe et al 2009a). However, since contamination by pathogenic bacteria such as Salmonella is one of the biggest concerns of powdered formulas, high hygienic specifications are needed for probiotics as an ingredient of powdered formula (Cahill et al 2008).…”