Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures

Randazzo, Cinzia Lucia; Pitino, Iole; Licciardello, Fabio; Muratore, Giuseppe; Caggia, Cinzia

doi:10.1590/s0101-20612013000400009

Cited by 31 publications

(20 citation statements)

References 42 publications

(42 reference statements)

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“…2 ). It is well known that sucrose, at high concentrations, induces osmotic stress in bacterial cells, connected with the loss of water from both membrane and proteins (Beney and Gervais 2001 ; Tymczyszyn et al 2007 ; Randazzo et al 2013 ), although at low concentrations, it becomes osmoprotectant. Lactobacilli survived in a 56.65 % sugar syrup used for honeybee feeding, for the studied period of time and even after 96 h of incubation.…”

Section: Resultsmentioning

confidence: 99%

Are commercial probiotics and prebiotics effective in the treatment and prevention of honeybee nosemosis C?

et al. 2015

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The study was conducted to investigate the effect of Lactobacillus rhamnosus (a commercial probiotic) and inulin (a prebiotic) on the survival rates of honeybees infected and uninfected with Nosema ceranae, the level of phenoloxidase (PO) activity, the course of nosemosis, and the effect on the prevention of nosemosis development in bees. The cells of L. rhamnosus exhibited a high rate of survival in 56.56 % sugar syrup, which was used to feed the honeybees. Surprisingly, honeybees fed with sugar syrup supplemented with a commercial probiotic and a probiotic + prebiotic were more susceptible to N. ceranae infection, and their lifespan was much shorter. The number of microsporidian spores in the honeybees fed for 9 days prior to N. ceranae infection with a sugar syrup supplemented with a commercial probiotic was 25 times higher (970 million spores per one honeybee) than in a control group fed with pure sucrose syrup (38 million spores per one honeybee). PO activity reached its highest level in the hemolymph of this honeybee control group uninfected with N. ceranae. The addition of probiotics or both probiotics and prebiotics to the food of uninfected bees led to the ~2-fold decrease in the PO activity. The infection of honeybees with N. ceranae accompanied an almost 20-fold decrease in the PO level. The inulin supplemented solely at a concentration of 2 μg/mL was the only administrated factor which did not significantly affect honeybees’ survival, the PO activity, or the nosemosis infection level. In conclusion, the supplementation of honeybees’ diet with improperly selected probiotics or both probiotics and prebiotics does not prevent nosemosis development, can de-regulate insect immune systems, and may significantly increase bee mortality.

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Section: Resultsmentioning

confidence: 99%

Are commercial probiotics and prebiotics effective in the treatment and prevention of honeybee nosemosis C?

et al. 2015

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“…Furthermore, the accumulation of intracellular sucrose in response to osmotic stress may explain Preprints (www.preprints.org) | NOT PEER-REVIEWED | Posted: 16 April 2019 doi:10.20944/preprints201904.0178.v1 the reduction of sucrose; however, this assumption needs to be studied in more detail (Randazzo et al, 2013). The findings of this study showed that L. plantarum and W. paramesenteroides were the best probiotic bacteria to produce non-dairy probiotic products.…”

Section: Discussionmentioning

confidence: 84%

“…The samples were investigated on production day and after 90 days of storage at 5 and 25ºC. To determine the sugar content of marmalade, the D-glucose Enzyme Assay Kit (K-SUFRG) (Megazyme International Ireland Ltd., Wiclkow) was used according to the manufacturer's protocols (Randazzo et al, 2013).…”

Section: Physical and Chemical Tests Of The Marmaladesmentioning

confidence: 99%

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Viability of 4 Wild Strains L. paraplantarum, L. plantarum, W. paramesenteroides, and E. faecalis in Fermented Probiotic Grape Marmalade during Storage at both 5<strong>°</strong>C and 25<strong>°</strong>C

Samedi¹,

Charles²

2019

Preprint

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Grape foods fermented with probiotics are sources of beneficial bacteria for the GI tract and also have a high antioxidant capacity. The addition of probiotics to ferment food has always been a traditional process; therefore, probiotic dairy and non-dairy products might contribute to a daily antioxidant diet to improve consumers’ life quality and health. This research was undertaken to determine the viability of 4 wild isolates of Lactobacillus for storage at 5 and 25ºC within 90 days in simulated synthetic grape media and a standard grape marmalade formulation. Changes in active culture numbers, pH level, glucose concentration, and antioxidant properties were evaluated. Most of the isolates demonstrated higher growth in the grape marmalade than the synthetic grape marmalade, which was greater than 7 Log cfu/g within 90 days of storage at 5ºC. In addition, most of the wild isolates grew beyond the critical count of 106 cfu/g in sampling between 60 and 90 days of storage. Moreover, fermented grape marmalade with probiotics showed a strong antioxidant capacity that failed to differ significantly with the synthetic medium. The study confirmed L. paraplantarum, L. plantarum, W. paramesenteroides, and E. feacalis were ideal probiotics for fermentation process of grape marmalade.

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“…Nesse sentido, o desenvolvimento de alimentos probióticos utilizando matriz vegetal é muito interessante para este público (MARTINS et al, 2013;MARTINS et al, 2015;SHORI, 2016). Estudos já comprovaram que matrizes vegetais como salada de fruta minimamente processada (MARTINS et al, 2016), suco misto de abacaxi com juçara , suco misto de juçara e manga (MOREIRA et al, 2017), néctar de taperebá (PELAIS et al, 2020), maçãs secas fatiadas (AKMAN et al, 2019), geleia de pêssego (RANDAZZO et al, 2013), suco de maracujá em pó (DIAS et al, 2018), purê de caqui (AKMAN et al, 2018), entre outros podem conferir viabilidade à bactérias probióticas. Nesse contexto, o objetivo desse estudo foi avaliar a viabilidade de Lactobacillus rhamnosus, Lactobacillus acidophilus e Lactobacillus plantarum em pêssego minimamente processado e verificar as características físico-químicas, microbiológicas e microscópicas dos produtos obtidos.…”

Section: Introductionunclassified

Pêssego Minimamente Processado Enriquecido Com Bactérias Probióticas / Minimally Processed Peach as Enriched With Probiotic Bacteria

Ribeiro¹,

Matias

Dias³

et al. 2020

BJD

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RESUMO O objetivo desta pesquisa foi analisar a contagem de Lactobacillus rhamnosus, Lactobacillus acidophilus e Lactobacillus plantarum em pêssego minimamente processado e verificar as características físico-químicas e microbiológicas dos produtos obtidos. Microscopia eletrônica de varredura também foi realizada para avaliar a aderência dos microrganismos ao tecido da fruta. A adição dos probióticos não alterou (p>0,05) parâmetros físico-químicos sólidos solúveis, acidez e pH do pêssego minimamente processado. As concentrações de vitamina C não diferiram de forma significativa (p>0,05) durante a armazenagem, mas o conteúdo de carotenoides totais reduziu do inicio para o final da vida de prateleira (p<0,05) dos pêssegos, variando de 0,0053 mg/100g a 0,0018 mg/100g. A coordenada de cor b* diferiu (p<0,05) entre as amostras havendo influência do tempo (p<0,05) até às 120 horas de armazenamento, indicando perda da cor amarela da fruta. A contagem das bactérias probióticas após 120 horas de armazenamento foi acima de 10 7 UFC/g quantidade ideal para se garantir benefícios ao consumidor. A microscopia eletrônica de varredura revelou excelente aderência dos lactobacilos ao tecido do pêssego indicando boa interação dos probióticos com a fruta, que apresentou qualidade microbiológica satisfatória e pode ser um veículo promissor das bactérias probióticas para a população.

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Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures

Cited by 31 publications

References 42 publications

Are commercial probiotics and prebiotics effective in the treatment and prevention of honeybee nosemosis C?

Are commercial probiotics and prebiotics effective in the treatment and prevention of honeybee nosemosis C?

Viability of 4 Wild Strains L. paraplantarum, L. plantarum, W. paramesenteroides, and E. faecalis in Fermented Probiotic Grape Marmalade during Storage at both 5<strong>°</strong>C and 25<strong>°</strong>C

Pêssego Minimamente Processado Enriquecido Com Bactérias Probióticas / Minimally Processed Peach as Enriched With Probiotic Bacteria

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Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures

Cited by 31 publications

References 42 publications

Are commercial probiotics and prebiotics effective in the treatment and prevention of honeybee nosemosis C?

Are commercial probiotics and prebiotics effective in the treatment and prevention of honeybee nosemosis C?

Viability of 4 Wild Strains L. paraplantarum, L. plantarum, W. paramesenteroides, and E. faecalis in Fermented Probiotic Grape Marmalade during Storage at both 5<strong>&deg;</strong>C and 25<strong>&deg;</strong>C

Pêssego Minimamente Processado Enriquecido Com Bactérias Probióticas / Minimally Processed Peach as Enriched With Probiotic Bacteria

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Product

Resources

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Viability of 4 Wild Strains L. paraplantarum, L. plantarum, W. paramesenteroides, and E. faecalis in Fermented Probiotic Grape Marmalade during Storage at both 5<strong>°</strong>C and 25<strong>°</strong>C