Technological aspects related to the use of bifidobacteria in dairy products

Abstract

-Dairy-related bifidobacteria are already used in a wide variety of probiotic dairy products including milk, cheese, frozen yoghurt-like product and ice cream. The survival of bifidobacteria in fermented dairy products depends on varied factors such as the strain of bacteria used, fermentation conditions, storage temperature, and preservation methods. Growth of bifidobacteria in milk is often slow or limited compared with lactic acid bacteria used in fermented dairy products, and this appears partially due to low proteolytic activities. When manufacturing cheese or yoghurt-like product, addition of probiotic cultures to the normal starters generally results in slower growth of the probiotic strains than if they were added alone in milk. The use of higher inocula of bifidobacteria and the addition of growth promoting factors as a nitrogen source should further enhance the growth and viability of the bifidobacteria. Although the most common processing stage at which to add the bifidobacteria to the milk would be in conjunction with the other starter cultures, other alternative processing protocols have been successful in incorporating the bifidobacteria into cheese and cultured dairy products. The success of the incorporation of bifidobacteria into cheeses is dependent on the bifidobacteria strains, the activity of lactic acid bacteria used in the manufacture of the cheese, the composition of the cheese, and the conditions of processing and ripening. Changes in the chemical composition and the texture of the fermented products can occur in cheeses and fermented milks without affecting sensorial properties.Bifidobacterium / yoghurt-like product / cheese / viability / stability Résumé -Les aspects technologiques de l'utilisation des bifidobactéries dans les produits laitiers. Les bifidobactéries d'intérêt laitier sont déjà employées dans une grande variété de produits laitiers probiotiques comme le lait, le fromage, le yaourt congelé et la crème glacée. La survie des bifidobactéries dans les produits laitiers fermentés dépend de facteurs divers tels que la souche des bactéries utilisées, les conditions de fermentation, la température d'entreposage et les conditions de conservation. La croissance des bifidobactéries dans le lait est souvent lente ou limitée comparée à celle des bactéries lactiques utilisées dans produits laitiers fermentés, et ceci semble partiellement dû à de faibles activités protéolytiques. En fabriquant le fromage ou le yaourt, l'addition des cultures probiotiques aux ferments a généralement comme conséquence une croissance plus lente des souches probiotiques comparé à si elles étaient ajoutées au lait seules. L'utilisation de plus hauts niveaux d'inoculum de bifidobactéries et l'addition de facteurs de croissance comme la source d'azote devraient améliorer la croissance et la viabilité des bifidobactéries. Bien que la pratique la plus commune serait d'ajouter les bifidobactéries au lait en même temps que les autres ferments, d'autres protocoles de traitement alternatifs ont été proposés...

Sugar source modulates exopolysaccharide biosynthesis in Bifidobacterium longum subsp. longum CRC 002

“…Functional foods containing specific strains of bifidobacteria are thus becoming more popular (Roy, 2005). The capacities of bifidobacterial strains to survive food-processing technologies and remain viable during product storage are important selection criteria (Grand et al, 2003;Masco et al, 2007;Roy, 2005;Stanton et al, 1998).…”

“…Functional foods containing specific strains of bifidobacteria are thus becoming more popular (Roy, 2005). The capacities of bifidobacterial strains to survive food-processing technologies and remain viable during product storage are important selection criteria (Grand et al, 2003;Masco et al, 2007;Roy, 2005;Stanton et al, 1998). Exopolysaccharide (EPS) production could contribute to cell protection and survival as well as having beneficial effects on human health, although these ecological and health-related roles are not fully understood (Ruas-Madiedo & de los Reyes-Gavilán, 2005;RuasMadiedo et al, 2006).…”

Recent Application of Probiotics in Food and Agricultural Science

“…These bacteria also need certain compounds for their growth which is missing in milk [19,58,59]. To improve growth and viability of probiotics in dairy beverages various substances have been tested in milk.…”

Effect of Prebiotic Inulin on the Fermentation and Growth Kinetics Pattern of Probiotic Yoghurt Bacteria

“…The demands of synbiotic products are very popular due to its combined health effects of probiotic and prebiotics (Holzapfel and Schillinger, 2002). Among available prebiotics, inulin and fructooligosaccharides are most famous prebiotics (Maukonen et al, 2008;Roy, 2005).…”