DOCSLIB.ORG

Effect of Yogurt Containing Bifidobacterium Longum BB536 On

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Effect of Yogurt Containing Bifidobacterium Longum BB536 On Full Paper Bioscience Microflora Vol. 16 (2), 73-77, 1997 Effect of Yogurt Containing Bifidobacterium longum BB536 on the Intestinal Environment, Fecal Characteristics and Defeca- tion Frequenc A Comparisony: with Standard Yogurt Tomoko YAESHIMA,1Sachiko TAKAHASHI,1Nobuko MATSUMOTO,1 Norio ISHIBASHI,1Hirotoshi HAYASAWA1and Hisakazu IINO2 1Nutritional Science Laboratory, Morinaga Milk Industry Co.Ltd., 5-1-83, Higashihara, Zama, Kanagawa 228, Japan, 2Showa Women's University, 1-7, Taishido, Setagaya-ku, Tokyo 154, Japan Received May 26, 1997; Accepted for publication, August 25, 1997 Yogurt containing Bifidobacterium longum BB536 (designated as Bifidus yogurt) was administered to adult volunteers and its effects on the intestinal environment with reference to fecal microflora, ammonia levels , fecal characteristics (color, consistency) and defecation frequency were examined. Bifidus yogurt was manufactured by fermenting milk with B. longum BB536, Streptococcus thermophilus STH-450 and Lactobacillus delbrueckii subsp . bulgaricus LBU-108. Standard yogurt manufactured using only S. thermophilus STH-450 and L. delbrueckii subsp. bulgaricus LBU-108 was used as the control diet. Eleven women volunteers were assigned as subjects to test the effects of Bifidus yogurt on the intestinal environment. Thirty-nine women volunteers were assigned as subjects to test the effects on fecal character- istics and defecation frequency. The volunteers were each administered 100 g of standard yogurt per day for two weeks. After a two-week interval period, each subject was administered 100 g of Bifidus yogurt per day for the subsequent test period. The period of administration of Bifidus yogurt was 2 weeks for testing effects on the intestinal environment and 3 weeks for testing effects on fecal characteristics and defecation frequency. The administration of Bifidus yogurt was effective to increase the number and relative percentage of fecal bifidobacteria significantly. The fecal ammonia concentration tended to decrease and fecal organic acid content tended to increase. The defecation frequency was significantly increased by Bifidus yogurt. The color of the feces changed to yellow and the consistency changed to soft. The administration of Bifidus yogurt was effective to improve the intestinal environment, fecal characteristics and defecation frequency. Key words: bifidobacteria; yogurt; fecal flora; intestinal environment; defecation frequency Bifidobacteria have been recognized as a dominant yogurt, Bifidobacterium species and lactic cultures are component of the fecal microflora of humans and some used for the fermentation process, because Bifido- kinds of animals (12). It is said that bifidobacteria bacterium displays only limited growth in milk (23). contribute to the health of the hosts by suppressing B. longum is the most common species of bifidobac- unfavorable bacteria and by stimulating host immune teria used for yogurt because it shows comparatively functions (1, 8, 11). Due to the ecological and physi- better growth in milk than other species of this genus. ological importance of bifidobacteria, the application B. longum BB536 (BB536) was initially isolated from of viable cells of these bacteria in pharmaceutical prod- a healthy female baby in 1968 (24). It has been used in ucts and foods has been studied (7). Studies on food many dairy products including yogurt. Also, many re- application have focused mainly on dairy products, es- ports concerning the physiological effects of this strain pecially yogurt. The first work concerning the applica- have been published (3, 4, 15, 19, 21, 22). tion to yogurt was reported by Mayer (10). Twenty years In this report, the authors describe the process em- later, Schuler (16-18) reported the application of ployed in manufacturing yogurt containing BB536. This bifidobacteria to many dairy products. In Japan, the first yogurt was administered to healthy adult volunteers to fermented milk products containing bifidobacteria were test its effects on the intestinal environment (including introduced in 1971 (7). Among the many foods now the fecal microflora), fecal characteristics and defeca- available containing bifidobacteria, yogurt (or tion frequency. In order to evaluate the effects of fermented milk) is the most common product, and com- BB536, standard yogurt was administered as the con- pared to other such foods, probably has the largest vol- trol diet. This study was performed under the guide- ume sales in the world. For the manufacture of this lines of the Helsinki Declaration. 73 74 T. YAESHIMA,et al. feces. Samples for the analysis of ammonia concentra- MATERIALS AND METHODS tion and organic acid content were frozen in 2% per- Yogurt. For the manufacture of Bifidus yogurt, three chloric acid and analyzed after thawing. Ammonia strains were used as starters for the fermentation of milk. concentration was measured using an ammonia test kit To prepare the starter cultures, BB536 was cultured in (Wako Pure Chemicals, Tokyo). Organic acids were skim milk containing yeast extract, whereas Strepto- measured by HPLC. The analytical results obtained in coccus thermophilus STH-450 and Lactobacillus each of the experimental periods were averaged and delbrueckii subsp. bulgaricus LBU-108 were cultured the means were compared. in skim milk. Sterilized milk was inoculated with each Fecal characteristics and defecation frequency. The of the three starters, poured into cartons and incubated. volunteers recorded their defecation frequency and The number of viable cells of BB536 was more than assessed the fecal characteristics throughout the exami- 2 •~ 107/ml after two weeks of shelf storage at below nation period. The fecal characteristics (color and con- 10•Ž. Standard yogurt used as the control diet was sistency) were determined and scored by comparison manufactured by fermenting milk with starter cultures with a standard consistency sheet and a standard color of S. thermophilus STH-450 and L. delbrueckii subsp. sheet. The consistency was scored between 1 (Hard) bulgaricus LBU-108. The texture, acidity and taste of and 6 (Soft like watery) at 0.5 unit intervals. The color the two yogurt preparations were almost the same. was scored between 7 (Yellow) and 12 (Dark brown) Experimental schedule. Eleven women volunteers at 0.5 unit intervals. were assigned as subjects for testing the effects of Statistical analysis. Statistical significance was as- Bifidus yogurt on the intestinal environment, which was sessed by Student's t-test with p < 0.05 the determin- examined by fecal analysis. Thirty-nine women volun- ing level. teers were assigned as subjects for testing the effects of RESULTS Bifidus yogurt on fecal characteristics and defecation frequency. The volunteers were each administered 100 The changes in fecal microflora are shown in Table g of standard yogurt per day for two weeks. After a 1. The changes in the relative percentages of dominant two-week interval period, each subject was adminis- bacterial groups in the fecal microflora are shown in tered 1.00 g of Bifidus yogurt per day for the subse- Table 2. The number of Bifidobacterium in the control quent test period. The period of administration of period was 9.7 •} 0.3 in log number. It was significantly Bifidus yogurt was 2 weeks for testing effects on the increased in the test period (p < 0.05). The relative per- intestinal environment and 3 weeks for testing effects centage of Bifidobacterium present in the test period on the fecal characteristics and defecation frequency. was 34.4 •} 19.2%. This value was significantly higher The volunteers were instructed to control their food than the values observed in other periods (p < 0.01). intake throughout the experimental period. That is, they Examination of the data of individual subjects indicated were to avoid eating probiotic products, fermented milk, that the number and relative percentage of Bifidobac- milk, bifidogenic oligosaccharide products and natto terium were highest in the test period during which (soy bean fermented with Bacillus subtilus). Bifidus yogurt was consumed in subjects 7 and 9 among Fecal analysis. Whole freshly voided feces were the 11 volunteers, respectively (data not shown). The collected from the volunteers at the end of each week number and relative percentage of bcteroidaceae were of the experimental period. Samples were kept under higher in the interval period than other periods. anaerobic conditions and refrigerated. Analysis of the Fecal ammonia concentration, pH, water content, and fecal microflora, pH and water contents were performed organic acids are shown in Table 3. The ammonia con- within 24 hours after excretion. The method employed centration tended to decrease in the test period, whereas for bacteriological analysis of the fecal microflora was the values in the control and interval periods were al- basically identical to that reported by Mitsuoka et al. most the same. The fecal pH and water content did not (13). For the enumeration of Clostridium, CC-medium show any notable changes. The levels of total organic (5) was used. For the enumeration of Bifidobacterium, acids and volatile fatty acids were higher in the control BS and RCB media were used. RCB medium was pre- and test periods. pared by modifying reinforced clostridial agar (RCA: The effects of Bifidus yogurt on fecal characteristics BBL) to include 0.5 mg/l metronidazole, 0.5 mg/l are shown in Table 4, and the effect on defecation fre- cephalothin and 50 ml/l horse blood. Fecal pH was di- quency is
Load more

Recommended publications
  • Fatty Acid Diets: Regulation of Gut Microbiota Composition and Obesity and Its Related Metabolic Dysbiosis
    International Journal of Molecular Sciences Review Fatty Acid Diets: Regulation of Gut Microbiota Composition and Obesity and Its Related Metabolic Dysbiosis David Johane Machate 1, Priscila Silva Figueiredo 2 , Gabriela Marcelino 2 , Rita de Cássia Avellaneda Guimarães 2,*, Priscila Aiko Hiane 2 , Danielle Bogo 2, Verônica Assalin Zorgetto Pinheiro 2, Lincoln Carlos Silva de Oliveira 3 and Arnildo Pott 1 1 Graduate Program in Biotechnology and Biodiversity in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79079-900, Brazil; [email protected] (D.J.M.); [email protected] (A.P.) 2 Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul, Campo Grande 79079-900, Brazil; pri.fi[email protected] (P.S.F.); [email protected] (G.M.); [email protected] (P.A.H.); [email protected] (D.B.); [email protected] (V.A.Z.P.) 3 Chemistry Institute, Federal University of Mato Grosso do Sul, Campo Grande 79079-900, Brazil; [email protected] * Correspondence: [email protected]; Tel.: +55-67-3345-7416 Received: 9 March 2020; Accepted: 27 March 2020; Published: 8 June 2020 Abstract: Long-term high-fat dietary intake plays a crucial role in the composition of gut microbiota in animal models and human subjects, which affect directly short-chain fatty acid (SCFA) production and host health. This review aims to highlight the interplay of fatty acid (FA) intake and gut microbiota composition and its interaction with hosts in health promotion and obesity prevention and its related metabolic dysbiosis.
    [Show full text]
  • Bifidobacterium Longum Subsp. Infantis CECT7210
    nutrients Article Bifidobacterium longum subsp. infantis CECT7210 (B. infantis IM-1®) Displays In Vitro Activity against Some Intestinal Pathogens 1,2, 1,2, 1,2 3 Lorena Ruiz y, Ana Belén Flórez y , Borja Sánchez , José Antonio Moreno-Muñoz , Maria Rodriguez-Palmero 3, Jesús Jiménez 3 , Clara G. de los Reyes Gavilán 1,2 , Miguel Gueimonde 1,2 , Patricia Ruas-Madiedo 1,2 and Abelardo Margolles 1,2,* 1 Instituto de Productos Lácteos de Asturias (CSIC), P. Río Linares s/n, 33300 Villaviciosa, Spain; [email protected] (L.R.); abfl[email protected] (A.B.F.); [email protected] (B.S.); [email protected] (C.G.d.l.R.G.); [email protected] (M.G.); [email protected] (P.R.-M.) 2 Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain 3 Laboratorios Ordesa S.L., Parc Científic de Barcelona, C/Baldiri Reixac 15-21, 08028 Barcelona, Spain; [email protected] (J.A.M.-M.); [email protected] (M.R.-P.); [email protected] (J.J.) * Correspondence: [email protected]; Tel.: +34-985-89-21-31 These authors contributed equally to this work. y Received: 31 July 2020; Accepted: 21 October 2020; Published: 24 October 2020 Abstract: Certain non-digestible oligosaccharides (NDO) are specifically fermented by bifidobacteria along the human gastrointestinal tract, selectively favoring their growth and the production of health-promoting metabolites. In the present study, the ability of the probiotic strain Bifidobacterium longum subsp. infantis CECT7210 (herein referred to as B. infantis IM-1®) to utilize a large range of oligosaccharides, or a mixture of oligosaccharides, was investigated.
    [Show full text]
  • Low-Lactose Fermented Goat Milks with Bifidobacterium Animalis Ssp
    LOW-LACTOSE FERMENTED GOAT MILKS WITH BIFIDOBACTERIUM ANIMALIS SSP. LACTIS BB-12 Małgorzata Pawlos*1, Agata Znamirowska1, Maciej Kluz2, Katarzyna Szajnar1 and Magdalena Kowalczyk1 Address(es): 1 University of Rzeszow, Faculty of Biology and Agriculture, Department of Dairy Technology, Ćwiklińskiej 2D, 35-601 Rzeszów, Poland, phone number: +48177854905. 2 University of Rzeszow, Faculty of Biology and Agriculture, Department of Bioenergetics and Food Analysis, Ćwiklińskiej 1, 35-601 Rzeszów, Poland. *Corresponding author: [email protected] doi: 10.15414/jmbfs.2020.9.4.751-755 ARTICLE INFO ABSTRACT Received 30. 5. 2019 Goat milk is a good carrier for probiotic bacteria and due to its specific composition is a high-quality material for manufacturing food Revised 6. 9. 2019 for certain sectors of the population with needs. Probiotic bacteria in fermented and unfermented milk products can be used to alleviate Accepted 11. 9. 2019 the clinical symptoms of lactose intolerance. The aim of this study was to develop a low-lactose probiotic fermented beverage prepared Published 3. 2. 2020 from goat’s milk and to evaluate the effect of prior lactose hydrolysis on the viability of Bifidobacterium animalis ssp. lactis Bb-12, pH and total acidity, colour, textural and sensory parameters of these products. Results showed the influence of lactose hydrolysis on the acidity of fermented goat milk, colour, syneresis and the viability of bifidobacteria. The lactose hydrolysis of milk resulted a higher Regular article hardness in probiotic fermented goat milk. Moreover, the lactose-free probiotic fermented milk had a more distinct sweet taste than the control one and was characterized by a less sour flavour.
    [Show full text]
  • Growth and Lactic Acid Production by Bifidobacterium Longum and Lactobacillus Acidophilus in Goat’S Milk
    African Journal of Biotechnology Vol. 5 (6), pp. 505-509, 15 March 2006 Available online at http://www.academicjournals.org/AJB ISSN 1684–5315 © 2006 Academic Journals Full Length Research Paper Growth and lactic acid production by Bifidobacterium longum and Lactobacillus acidophilus in goat’s milk Miloud Hadadji1* and Ahmed Bensoltane2 1Laboratoryof Applied Microbiology. Department of Biology, Faculty of Sciences. Oran University, 31100, Es-senia Oran. Algeria 2Laboratory of Food and industrial Microbiology, Department of Biology, Faculty of Sciences, Oran University.31100, Es- senia Oran. Algeria Accepted 6 January, 2006 The fitness of a particular strains of Bifidobacteria, Lactobacilli and Streptococci for commercial utilization depends on its rapid growth and acidification of milk as well as its acid and oxygen tolerence. From 20 samples of French commercial yoghurt, one species of bifidobacteria was identified as Bifidobacterium longum. Also, Lactobacillus acidophilus was isolated and identified from fermented milk. The rate of growth was 0.37 h-1 on TPY medium and 0.18 h-1 in milk with Bifidobactrium longum. The production of lactic acid was compared with pure and mixed cultures and the values were 90 and 64 mM at 37°C; 82 and 140 mM at 45°C. The maximum rate of lactic acid production was obtained with mixed culture at 45°C. Key words: Bifidobacterium longum, Lactobacillus acidophilus, fermented milk, growth, lactic acid. INTRODUCTION In recent years, there has been an increasing interest in organoleptic characteristics of the product, most the incorporation of the intestinal bacterial species, publications concerning probiotic bacteria have focused Lactobacillus acidophilus and Bifidobacterium longum, on the human health aspect.
    [Show full text]
  • Associations of Probiotic Fermented Milk (PFM) and Yogurt Consumption with Bifidobacterium and Lactobacillus Components of the Gut Microbiota in Healthy Adults
    nutrients Article Associations of Probiotic Fermented Milk (PFM) and Yogurt Consumption with Bifidobacterium and Lactobacillus Components of the Gut Microbiota in Healthy Adults Noemí Redondo-Useros, Alina Gheorghe, Ligia E. Díaz-Prieto, Brenda Villavisencio, Ascensión Marcos and Esther Nova * Immunonutrition Group, Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), Spanish National Research Council (CSIC), Jose Antonio Novais, St.10., 28040 Madrid, Spain; [email protected] (N.R.-U.); [email protected] (A.G.); [email protected] (L.E.D.-P.); [email protected] (B.V.); [email protected] (A.M.) * Correspondence: [email protected]; Tel.: +34-91-549-23-00 Received: 29 January 2019; Accepted: 12 March 2019; Published: 18 March 2019 Abstract: The current study investigates whether probiotic fermented milk (PFM) and yogurt consumption (YC) are related to both the ingested bacteria taxa and the overall gut microbiota (GM) composition in healthy adults. PFM and YC habits were analyzed in 260 subjects (51% male) by specific questionnaires, and the following groups were considered: (1) PFM groups: nonconsumers (PFM-NC, n = 175) and consumers (PFM, n = 85), divided as follows: Bifidobacterium-containing PFM (Bif-PFM; n = 33), Lactobacillus-containing PFM (Lb-PFM; n = 14), and mixed Bifidobacterium and Lactobacillus-containing PFM (Mixed-PFM; n = 38); (2) PFM-NC were classified as: yogurt nonconsumers (Y-NC; n = 40) and yogurt consumers (n = 135). GM was analyzed through 16S rRNA sequencing. PFM consumers showed higher Bifidobacteria taxa levels compared to NC, from phylum through to species. Specifically, Bif-PFM consumption was related to higher B.
    [Show full text]
  • Bifidobacterium Bifidum: a Key Member of the Early Human Gut
    microorganisms Review Bifidobacterium bifidum: A Key Member of the Early Human Gut Microbiota Francesca Turroni 1,2,*, Sabrina Duranti 1, Christian Milani 1, Gabriele Andrea Lugli 1, Douwe van Sinderen 3,4 and Marco Ventura 1,2 1 Laboratory of Probiogenomics, Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, 43124 Parma, Italy; [email protected] (S.D.); [email protected] (C.M.); [email protected] (G.A.L.); [email protected] (M.V.) 2 Microbiome Research Hub, University of Parma, 43124 Parma, Italy 3 School of Microbiology, University College Cork, T12 YT20 Cork, Ireland; [email protected] 4 APC Microbiome Institute, University College Cork, T12 YT20 Cork, Ireland * Correspondence: [email protected] Received: 2 October 2019; Accepted: 7 November 2019; Published: 9 November 2019 Abstract: Bifidobacteria typically represent the most abundant bacteria of the human gut microbiota in healthy breast-fed infants. Members of the Bifidobacterium bifidum species constitute one of the dominant taxa amongst these bifidobacterial communities and have been shown to display notable physiological and genetic features encompassing adhesion to epithelia as well as metabolism of host-derived glycans. In the current review, we discuss current knowledge concerning particular biological characteristics of the B. bifidum species that support its specific adaptation to the human gut and their implications in terms of supporting host health. Keywords: Bifidobacterium bifidum; bifidobacteria; probiotics; genomics; microbiota 1. General Features of the Genus Bifidobacterium The genus Bifidobacterium belongs to the Actinobacteria phylum and this genus together with nine other genera constitute the Bifidobacteriaceae family [1].
    [Show full text]
  • The Production of Bio-Yoghurt with Probiotic Bacteria, Royal Jelly And
    ition & F tr oo u d N f S o c l i e a n n c r e u s o J Journal of Nutrition & Food Sciences Atallah, J Nutr Food Sci 2016, 6:3 ISSN: 2155-9600 DOI: 10.4172/2155-9600.1000510 Research Article Open Access The Production of Bio-yoghurt with Probiotic Bacteria, Royal Jelly and Bee Pollen Grains Atallah AA* Dairy Science Departement, Moshtohor Faculty of Agriculture, Benha University, Egypt *Correspondinf author: Atallah AA, Dairy Science Departement, Moshtohor Faculty of Agriculture, Benha University, Egypt, Tel: 0133231011; E-mail: [email protected] Received date: March 03, 2016; Accepted date: May 27, 2016; Published date: May 31, 2016 Copyright: © 2016 Atallah AA. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Abstract In this study, the yoghurt and bio-yoghurt were produced using probiotic bacteria (Lb. gasseri ATCC 33323, Lb. rhamnosus DSM 20245 and Bif. angulatum DSM 20098 and/or Lb. delbrueckii subsp. bulgaricus and Str. thermophilus as yoghurt starter), royal jelly (0.6%) and bee pollen grains (0.8%). The samples were analyzed for chemical, rheological, sensory evaluation and microbiological interval during storage. Addition of the probiotic, royal jelly and bee pollen grains to the yoghurt starter cultures increased the coagulation time of the produced functional yoghurt than that of the control. The total solid, ash, fat, protein and acidity contents significantly increased while, lactose contents and pH values significantly decreased during storage period up to 21 days of all treatments.
    [Show full text]
  • Probiotic G.I. 60'S
    Product Information Sheet – August 2015 Probiotic G.I. Introduced 2010 What Is It? derived from corn dextrose fermentation and palm oil. Pure Encapsulations® probiotic products contain a unique form of Probiotic G.I. is a shelf-stable probiotic blend designed to support gut rice starch produced through a natural enzymatic process. This associated lymphoid tissue composition and function, gastrointestinal proprietary starch has been extensively tested and is added to cell health and immune response in the G.I. tract. Each capsule provides protect the viability of the probiotic organisms. 10 billion CFU of the beneficial bacteria Lactobacillus acidophilus, Lactobacillus salivarius, Lactobacillus casei, Bifidobacterium bifidum, Recommendations Bifidobacterium lactis and Streptococcus thermophilus.* Pure Encapsulations recommends 1–2 capsules daily, in divided Uses For Probiotic G.I. doses, with or between meals. Healthy Immune Response in the G.I. Tract: Probiotics are key players Are There Any Potential Side Effects Or in gastrointestinal health, promoting intestinal integrity and comfort. Precautions? Supplement use promotes colonization of the G.I. tract by competing for nutrients and attachment sites, and producing compounds which Probiotics may result in mild flatulence, which should subside limit the ability of certain microbes to adhere. Research indicates that with continued use. They may be contraindicated for use with the strains included in Probiotic G.I. provide particular support for a immunocompromised individuals. If pregnant or lactating, consult healthy immune response within the G.I. tract. Beneficial microflora your physician before taking this product. are crucial for proper gut associated lymphoid tissue (GALT) function Are There Any Potential Drug Interactions? and development.
    [Show full text]
  • Carbohydrate Preferences of Bifidobacterium Species-Isolated
    Curr. Issues Intest. Microbiol. (2003) 4: 71-75. Carbohydrate Preferences of Bifidobacterium Species 71 Carbohydrate Preferences of Bifidobacterium Species Isolated from the Human Gut Richard J. Palframan, Glenn R. Gibson (De Vriers, 1967) and are therefore unable to carry out the and Robert A. Rastall* usual glycolysis pathway or the hexose monophosphate shunt pathway. The bifidus pathway depends on the Food Microbial Sciences Unit, School of Food Biosciences, presence of fructose-6-phosphate phosphoketolase The University of Reading, PO Box 226, Whiteknights, (F6PPK) (Fandi et al., 2001). The formation of acetate and Reading, RG6 6AP lactate as end products of this pathway are significant in terms of the health benefits of probiotics. In some species of bifidobacteria however, pyruvate is converted into formic Abstract acid and ethanol, yielding an extra ATP from 1 mole of glucose The presence of the Bifidus pathway allows The growth of nine species of Bifidobacterium on bifidobacteria to produce more ATP from carbohydrates media containing glucose, xylose, xylo- than conventional hetero and homofermentative pathways. oligosaccharides (XOS), xylan or fructo- The bifidus pathway yields 2.5 ATP from 1 mole of glucose, oligosaccharides (FOS) as the sole carbon source were as well as theoretically 1.5 moles of acetate and 1 mole compared in pure culture. The bifidobacteria differed lactate. These short chain fatty acids play a part in the in fermentation profiles when tested on different purported health promoting properties associated with carbohydrates. All species grew to their highest final prebiotics. It is known that acetate produced in the gut is optical density (OD) on a glucose containing medium, transported to the liver where it is utilised in the formation with the exception of B.
    [Show full text]
  • Storage Stability of Fermented Milk with Probiotic Monoculture and Transglutaminase
    Food Microbiology and Safety Czech Journal of Food Sciences, 37, 2019 (5): 332–337 https://doi.org/10.17221/22/2019-CJFS Storage stability of fermented milk with probiotic monoculture and transglutaminase Izabela Dmytrów1*, Anna Mituniewicz-Małek1, Małgorzata Ziarno2, Jerzy Balejko3 1Department of Dairy Technology and Food Storage, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Poland 2Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Division of Milk Biotechnology, Warsaw University of Life Sciences, Poland 3Department of Food Process Engineering, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Poland *Corresponding author: [email protected] Citation: Dmytrów I., Mituniewicz-Małek A., Ziarno M., Balejko J. (2019): Storage stability of fermented milk with probiotic monoculture and transglutaminase. Czech J. Food Sci., 37: 332–337. Abstract: The effect of microbial transglutaminase on selected physicochemical and organoleptic characteristics and viability of probiotic bacteria in fermented milk inoculated with probiotic monoculture (Lactobacillus acido- philus LA 5 or Bifidobacterium bifidum BB 12) was analysed. Four types of samples were prepared: (1) fermented milk inoculated with Lactobacillus acidophilus LA 5, (2) fermented milk inoculated with Bifidobacterium bifidum BB 12, (3) fermented milk produced from milk previously treated with mTGase and inoculated with Lactobacillus acidophilus LA 5, (4) and fermented milk produced from milk previously treated with mTGase and inoculated with Bifidobacterium bifidum strain BB 12. The samples were analysed after the st1 , 7th and 14th day of storage at 5 ± 1°C. It has been found that the use of microbial transglutaminase for the production of fermented milk inoculated with monoculture affected its viscosity, hardness, acetaldehyde content and increased the viability of probiotic bacteria.
    [Show full text]
  • Activia Yogurt Ytrillions of Bacteria, a Good Chunk of Them in Your Gastrointestinal Tract
    SPECIAL FEATURE Should you take probiotics? BY DAVID SCHARDT ou are not alone. Living on and in your body are Activia Yogurt Ytrillions of bacteria, a good chunk of them in your gastrointestinal tract. Lay them end to end and they would circle the earth 2½ times. What’s in it: Bifi dum regularis, While the vast majority of those bugs are harmless Dannon’s name (the harmful ones are largely disarmed by your for Bifi dobacterium immune system), some are bene fi cial. They may ani malis DN-173 010. crowd out disease-causing bacteria, for example, or Cost: $20-$60 a help you digest fi ber. month for one to three Not surprisingly, some companies have started 4-oz. yogurts a day. adding helpful bacteria—called probiotics—to their Claims: “I’m bloated, irregular,” says the young woman in the yogurts, drinks, and supplements. TV ad. “I eat Activia every day,” says her friend. It’s “clinically proven to help naturally regulate your digestive system in two Are they worth taking? weeks,” adds the announcer. Sure enough, two weeks later, the “We believe that there might be value in adding young woman feels okay. certain living, non-disease-causing bacteria and Evidence: Dannon can point to no research showing that other microbes to our diets,” says Mary Ellen Sand- Activia helps people who are bloated and irregular. The com- ers, president of the International Scientifi c Associa- pany has funded four studies that gave healthy men and women 4 to 12 ounces of Activia a day.1-4 After two weeks, it tion for Probiotics and Prebiotics.
    [Show full text]
  • Technological Aspects Related to the Use of Bifidobacteria in Dairy Products Denis Roy
    Technological aspects related to the use of bifidobacteria in dairy products Denis Roy To cite this version: Denis Roy. Technological aspects related to the use of bifidobacteria in dairy products. Le Lait, INRA Editions, 2005, 85 (1-2), pp.39-56. hal-00895593 HAL Id: hal-00895593 https://hal.archives-ouvertes.fr/hal-00895593 Submitted on 1 Jan 2005 HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Lait 85 (2005) 39–56 © INRA, EDP Sciences, 2005 39 DOI: 10.1051/lait:2004026 Review Technological aspects related to the use of bifidobacteria in dairy products Denis ROY* Institute of Nutraceuticals and Functional Foods and Centre STELA, Laval University, Quebec City, Quebec, Canada 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.
    [Show full text]