Stress Responses of Bifidobacteria

Ventura, Marco; Margollés, Abelardo; Turroni, Francesca; Zomer, Aldert; Reyes‐Gavilán, Clara G. de los; Sinderen, Douwe van

doi:10.1007/978-0-387-92771-8_14

Cited by 5 publications

(5 citation statements)

References 120 publications

(199 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…From day 14 onwards, probably due to increase in titrable acidity and reduction in pH and sensitivity of probiotics to acidic media (Ventura et al 2011), viability of lactobacilli in the presence of D-tagatose as well as bifidobacteria in the presence of sucrose considerably decreased. According to Table 1, this might be because time range of the maximum pH drop for L. acidophilus was day 14-21.…”

Section: Discussionmentioning

confidence: 99%

Combined effects of replacement of sucrose with d-tagatose and addition of different probiotic strains on quality characteristics of chocolate milk

Rouhi

Mohammadi

Mortazavian

et al. 2014

Dairy Sci. & Technol.

View full text Add to dashboard Cite

Nowadays, tendency to improve human nutrition and consume new healthful foods such as low-calorie and functional ones has been increased. In this study, effects of ratios of sucrose/D-tagatose (100:0, 0:100, or 50:50) as well as type of commercial probiotic strains (Lactobacillus acidophilus LAFTI L10, Lactobacillus casei LAFTI L26, Lactobacillus rhamnosus HN001, and Bifidobacterium animalis subsp. lactis LAFTI B94) on biochemical and microbiological characteristics, percent of residual sugar, color, and sensory attributes of synbiotic chocolate milk were investigated during 21 days of refrigerated storage (5°C). The treatments inoculated with L. acidophilus, L. casei, L. rhamnosus, and B. lactis showed significantly higher biochemical and color changes compared to non-probiotic ones. The greatest viability at the end of storage was related to the treatment of D-tagatose

show abstract

Section: Discussionmentioning

confidence: 99%

Combined effects of replacement of sucrose with d-tagatose and addition of different probiotic strains on quality characteristics of chocolate milk

Rouhi

Mohammadi

Mortazavian

et al. 2014

Dairy Sci. & Technol.

View full text Add to dashboard Cite

show abstract

“…The last 2 species, which were found in high quantities, might be a sign of fecal contamination of the water used to wash cassava. Although Ampe and others () suggested that these species do not participate in spontaneous lactic acid fermentation, the large arsenal of Bifidobacterium genes involved in the breakdown of carbohydrates (for example, fructo‐oligosaccharides, gluco‐oligosaccharides, xylo‐oligosaccharides, lactulose, and raffinose) (Ventura and others ) may suggest a possible role of this genus in starch fermentation. Moreover, although the relevance and specific role of E. saccharolyticus in cassava fermentation remains to be defined, Enterococcus spp.…”

Section: Sour Starchmentioning

confidence: 99%

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

Chaves‐López

Serio

Grande-Tovar

et al. 2014

Comp Rev Food Sci Food Safe

117

View full text Add to dashboard Cite

Fermentation has been used for preserving foods for centuries prior to the invention of pasteurization and sterilization, and every culture has a variety of fermented products as part of its diet. This paper reviews the diversity of fermented foods and beverages from Latin America; these fermented products are produced by traditional methods that exploit mixed cultures of various nonpathogenic microorganisms. Fermented foods covered in this review include maize, cassava, palm sap, sugar cane juice, cocoa, and milk. We explore the history of some Colombian fermented foods and beverages, which are today part of the tradition of some ethnic groups, and evaluate their technology, microbiology, the presence of some nutritional factors, and safety concerns. To the best of our knowledge, this is the 1st systematic review on Colombian fermented beverages and foods, and we believe that it may contribute to valorize these products that are still part of the Latin America tradition.

show abstract

“…Like other prokaryotes, the heat stress response of Bifidobacterium spp. involves the increased production of heat shock proteins (HSPs) (Ventura et al, 2011). HSPs are ubiquitous and conserved proteins across the prokaryotic kingdom.…”

Section: Heat Stressmentioning

confidence: 99%

Bifidobacterium species viability in dairy-based probiotic foods: challenges and innovative approaches for accurate viability determination and monitoring of probiotic functionality

Sibanda,

Marole,

Thomashoff

et al. 2024

Front. Microbiol.

View full text Add to dashboard Cite

Bifidobacterium species are essential members of a healthy human gut microbiota. Their presence in the gut is associated with numerous health outcomes such as protection against gastrointestinal tract infections, inflammation, and metabolic diseases. Regular intake of Bifidobacterium in foods is a sustainable way of maintaining the health benefits associated with its use as a probiotic. Owing to their global acceptance, fermented dairy products (particularly yogurt) are considered the ideal probiotic carrier foods. As envisioned in the definition of probiotics as “live organisms,” the therapeutic functionalities of Bifidobacterium spp. depend on maintaining their viability in the foods up to the point of consumption. However, sustaining Bifidobacterium spp. viability during the manufacture and shelf-life of fermented dairy products remains challenging. Hence, this paper discusses the significance of viability as a prerequisite for Bifidobacterium spp. probiotic functionality. The paper focuses on the stress factors that influence Bifidobacterium spp. viability during the manufacture and shelf life of yogurt as an archetypical fermented dairy product that is widely accepted as a delivery vehicle for probiotics. It further expounds the Bifidobacterium spp. physiological and genetic stress response mechanisms as well as the methods for viability retention in yogurt, such as microencapsulation, use of oxygen scavenging lactic acid bacterial strains, and stress-protective agents. The report also explores the topic of viability determination as a critical factor in probiotic quality assurance, wherein, the limitations of culture-based enumeration methods, the challenges of species and strain resolution in the presence of lactic acid bacterial starter and probiotic species are discussed. Finally, new developments and potential applications of next-generation viability determination methods such as flow cytometry, propidium monoazide–quantitative polymerase chain reaction (PMA-qPCR), next-generation sequencing, and single-cell Raman spectroscopy (SCRS) methods are examined.

show abstract

Stress Responses of Bifidobacteria

Cited by 5 publications

References 120 publications

Combined effects of replacement of sucrose with d-tagatose and addition of different probiotic strains on quality characteristics of chocolate milk

Combined effects of replacement of sucrose with d-tagatose and addition of different probiotic strains on quality characteristics of chocolate milk

Traditional Fermented Foods and Beverages from a Microbiological and Nutritional Perspective: The Colombian Heritage

Bifidobacterium species viability in dairy-based probiotic foods: challenges and innovative approaches for accurate viability determination and monitoring of probiotic functionality

Contact Info

Product

Resources

About