Enumeration of Lactobacillus casei in the presence of L. acidophilus, bifidobacteria and lactic starter bacteria in fermented dairy products

Isolation and preliminary screening of lactic acid bacteria for antimicrobial potential from raw milk

Lactic acid bacteria (LAB) are widely recognized for their role in food preservation and their potential to produce bacteriocins, natural antimicrobial peptides effective against a broad spectrum of foodborne pathogens. This study focuses on the isolation and characterization of bacteriocin-producing LAB strains from raw milk samples collected in southern and Northern Morocco. Phenotypic and genotypic methods were used to identify the isolated strains, and their antimicrobial activity was evaluated against common foodborne pathogens, including Escherichia coli and Salmonella spp. The results revealed several LAB strains with significant bacteriocin production and strong inhibitory effects against the target pathogens. These findings highlight the potential applications of these strains in the food industry, particularly for enhancing the safety and shelf life of fermented food products. This study provides a foundation for future research on the biotechnological exploitation of LAB as natural food preservatives.

Preparation of Synbiotic Yogurt Sauce Containing Spirulina platensis Microalgae Extract and Its Effect on the Viability of Lactobacillus acidophilus

Background

Preparing a healthy and practical substitute for mayonnaise and reducing the complications caused by its consumption are two of the concerns of the producers of this product. Therefore, this study was conducted with the aim of evaluating the possibility of producing synbiotic yogurt sauce prepared with Spirulina platensis microalgae extract (SPAE) as a valuable and alternative product for mayonnaise.

Materials and Methods

After preparing yogurt from fresh cow's milk, synbiotic yogurt sauce was prepared according to the formulation, and the effect of SPAE at the rate of 0.5, 1, and 2% on the viability of the probiotic bacteria Lactobacillus acidophilus was evaluated, and chemical, rheological, and sensory tests were carried out in the storage period (35 days).

Results

The highest viability rate of L. acidophilus was related to the treatment containing 2% of SPAE with 1.31 log CFU/g reduction (from 9.02 log CFU/g on the first day to 7.71 log CFU/g on the final day) and 1% of SPAE with 2.98 log CFU/g reduction, respectively, which were significantly more effective than other treatments (P < 0.05), and it was found that the viability rate increases with the increase in the percentage of the prebiotic composition. There was also a significant difference between the treatments in the simulating conditions of the digestive system, and the viability of L. acidophilus in the treatment containing the prebiotic composition increased (P < 0.05). According to the results, during storage, in the presence of microalgae, acidity increased, and pH, viscosity, and sensory properties decreased compared to the control group. Upon analyzing the results, it was found that the addition of the prebiotic composition of SPAE, which is known as a functional product, led to a partial improvement in its properties. Therefore, the use of this alga, while benefiting from its medicinal and therapeutic properties, increases the viability rate of probiotic.

2-Fucosyllactose Metabolism by Bifidobacteria Promotes Lactobacilli Growth in Co-Culture

Breastfeeding is recognized as the gold standard in infant nutrition, not only because of breastmilk's intrinsic nutritional benefits but also due to the high content of different bioactive components such as 2-fucosyllactose (2'FL) in the mother's milk. It promotes the growth of its two major consumers, Bifidobacterium longum ssp. infantis and Bifidobacterium bifidum, but the effect on other intestinal microorganisms of infant microbiota remains incompletely understood. pH-uncontrolled fecal cultures from infants donors identified as "fast 2'FL -degrader" microbiota phenotype were used for the isolation of 2'FL-associated microorganisms. The use of specific selective agents allowed the successful isolation of B. bifidum IPLA20048 and of Lactobacillus gasseri IPLA20136. The characterization of 2'FL consumption and its moieties has revealed more pronounced growth, pH drop, and lactic acid production after 2'FL consumption when both microorganisms were grown together. The results point to an association between B. bifidum IPLA20048 and L. gasseri IPLA20136 in which L. gasseri is able to use the galactose from the lactose moiety after the hydrolysis of 2'FL by B. bifidum. The additional screening of two groups of bifidobacteria (n = 38), fast and slow degraders of 2'FL, in co-culture with lactobacilli confirmed a potential cross-feeding mechanism based on degradation products released from bifidobacterial 2'FL break-down. Our work suggests that this phenomenon may be widespread among lactobacilli and bifidobacteria in the infant gut. More investigation is needed to decipher how the ability to degrade 2'FL and other human milk oligosaccharides could influence the microbiota establishment in neonates and the evolution of the microbiota in adult life.

In vitro fermentation assay on the bifidogenic effect of steviol glycosides of Stevia rebaudiana plant for the development of dietetic novel products

The relationship between excessive sugar consumption and many diseases such as dental caries, obesity, diabetes and coronary heart has been increasing in recent years. In this study, utilization of natural sugar replacer steviol glycosides and bifidogenic effect by Bifidobacterium animalis subsp. lactis was assayed in vitro model system. The basal medium (non-carbohydrate containing MRS, Man, Rogosa and Sharpe Agar) were supplemented with 0.025% and 1% stevia, 0.025% stevia + 1% inulin, %1 stevia + 1% inulin. The medium which contained no carbohydrate was designated as negative control, whereas the medium containing 1% glucose or inulin were evaluated as positive and evaluated on the 0, 12, 24, 36 and 48 h of fermentation. Steviol glycosides in both system significantly stimulated the growth of Bifidobacterium animalis subsp. lactis to varying degrees with highest prebiotic activity score, short chain fatty acid production and growth parameters as much as glucose and prebiotic inulin. The viability of the probiotic bacteria was determined within the bio-therapeutic level with potential prebiotic effects depending on the probiotic bacterial strain growing and the type of carbohydrate source utilized. In the study, stevia at lower concentration showed a higher growth rate of with inulin. In conclusion, stevia can be used as functional ingredients for the modulation of the gut microbiota and design of synbiotic systems as a prebiotic substrate and sugar substitute.

Lactic acid bacteria in the functional food industry: biotechnological properties and potential applications

With the growing demand for functional foods having better nutraceutical properties, lactic acid bacteria (LAB) has become an important industrial microorganism. LAB play a significant role in the functional food industry by exhibiting probiotic properties and has the ability to produce various biologically active metabolites such as γ-aminobutyric acid (GABA), exopolysaccharides (EPSs), conjugated linoleic acid (CLA), bacteriocins, reuterin and reutericyclin, which provides enhanced nutraceutical properties to the final food products. LAB are also known to produce several specific enzymes essential for producing substrate-derived bioactive compounds, such as polyphenols, bioactive peptides, inulin-type fructans and β-glucans, fatty acids, and polyols. These compounds exhibit many health benefits, including better mineral absorption, oxidative stress protection, blood glucose and cholesterol-lowering properties, prevention of gastrointestinal tract infections and improved cardiovascular function. Further, metabolically engineered LAB have been widely used for the nutritive enhancement of different food products and the application of CRISPR-Cas9 holds tremendous potential for the engineering of food cultures. This review provides an overview of the use of LAB as probiotics, its application in producing fermented foods and nutraceutical products, and its health benefits on the host.

Impact of simulated microgravity on bioremoval of heavy-metals by Lactobacillus acidophilus ATCC 4356 from water

There are several reports about the effect of gravity removal on some characteristics of microorganisms due to possible change in surface layer thickness and adherence properties. In this study, bioremoval efficiency of Lactobacillus acidophilus ATCC 4356 from water under simulated microgravity conditions was investigated. Furthermore, pretreatment effects (untreated, NaOH, and heat pretreated) of L. acidophilus ATCC 4356 on heavy metal removal was evaluated on microgravity, as our previous research showed impact of pretreatment on adherence properties of probiotics to environmental metals. The results showed that ability of L. acidophilus for arsenic adsorption enhanced following heat-pretreatment in simulated and normal gravity. Moreover, in both conditions of simulated microgravity and normal gravity NaOH-treated L. acidophilus increased the removal of cadmium and lead. In none of the conditions, pretreatment of lactobacillus affects mercury removal. Evaluation of stability of binding of L. acidophilus-heavy metal was investigated to check irreversibility of complex formation between microorganisms and metals in simulated gastrointestinal conditions. Data showed release of heavy metals from complex in normal gravity. Obtained results of this research show the favorable potential of simulated microgravity condition to increase bioremoval capacity of L. acidophilus for heavy metals.

Functional Annotation of Lactiplantibacillus plantarum 13-3 as a Potential Starter Probiotic Involved in the Food Safety of Fermented Products

The important role of Lactiplantibacillus plantarum strains in improving the human mucosal and systemic immunity, preventing non-steroidal anti-provocative drug-induced reduction in T-regulatory cells, and as probiotic starter cultures in food processing has motivated in-depth molecular and genomic research of these strains. The current study, building on this research concept, reveals the importance of Lactiplantibacillus plantarum 13-3 as a potential probiotic and bacteriocin-producing strain that helps in improving the condition of the human digestive system and thus enhances the immunity of the living beings via various extracellular proteins and exopolysaccharides. We have assessed the stability and quality of the L. plantarum 13-3 genome through de novo assembly and annotation through FAST-QC and RAST, respectively. The probiotic-producing components, secondary metabolites, phage prediction sites, pathogenicity and carbohydrate-producing enzymes in the genome of L. plantarum 13-3 have also been analyzed computationally. This study reveals that L. plantarum 13-3 is nonpathogenic with 218 subsystems and 32,918 qualities and five classes of sugars with several important functions. Two phage hit sites have been identified in the strain. Cyclic lactone autoinducer, terpenes, T3PKS, and RiPP-like gene clusters have also been identified in the strain evidencing its role in food processing. Combined, the non-pathogenicity and the food-processing ability of this strain have rendered this strain industrially important. The subsystem and qualities characterization provides a starting point to investigate the strain’s healthcare-related applications as well.

Characterisation of Lactobacillus plantarum of Dairy-Product Origin for Probiotic Chèvre Cheese Production

Probiotics are increasingly used as functional food ingredients. The objectives of this study were to isolate and characterise probiotic bacteria from dairy and fermented foods and to use a selected strain for the production of probiotic chèvre cheese. Tolerance to acid (pH 2.0) and bile salt (0.4% (w/v)) were first investigated, and then other probiotic properties were determined. Out of 241 isolates, 35 showed high tolerance to acid and bile salt, and 6 were chosen for further characterisation. They were Lactobacillus plantarum and L. fermentum, and possessed antibacterial activities against foodborne pathogens such as Bacillus cereus, Staphylococcus aureus, Salmonella enterica and Escherichia coli O157:H7. L. plantarum (isolate AD73) showed the highest percentage of adhesion (81.74 ± 0.16%) and was nontoxic to Caco-2 cells at a concentration of 108 CFU/mL. This isolate was therefore selected for the production of probiotic chèvre cheese from goat’s milk and was prepared in a lyophilised form with a concentration of probiotic culture of 8.6 log CFU/g. The cheese had a shelf life of 8 days. On the expiry date, the probiotic, the starter and the yeast contents were 7.56 ± 0.05, 7.81 ± 0.03 and 5.64 log CFU/g, respectively. The level of the probiotics in this chèvre cheese was still sufficiently high to warrant its being a probiotic cheese.

Probiotic Lactobacilli in Fermented Dairy Products: Selective Detection, Enumeration and Identification Scheme

A selection of 36 commercial probiotic fermented dairy products from UK and Europe markets were evaluated for the numbers, types, and viability of Lactobacillus strains against the stated information on their packages. A comparative study was carried out on selectivity of MRS-Clindamycin, MRS-Sorbitol, and MRS-IM Maltose, to select the right medium for enumeration of probiotic Lactobacillus. Based on selectivity of medium for recovery of the targeted lactobacilli, and also simplicity of preparation, MRS-Clindamycin was chosen as the best medium for enumeration of probiotic Lactobacillus in fermented milks. The results of enumeration of lactobacilli showed that 22 out of a total 36 tested products contained more than 10⁶ colony-forming units/g at the end of their shelf life, which comply with the recommended minimum therapeutic level for probiotics. Rep-PCR using primer GTG-5 was applied for initial discrimination of isolated strains, and isolates, which presented different band profile, were placed in different groups. The isolated Lactobacillus spp. were identified mainly as Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus paracasei by analysis of partial sequences of the 16S ribosomal RNA and rpoA genes.

Effects of Pretreatments on Patulin Removal from Apple Juices Using Lactobacilli: Binding Stability in Simulated Gastrointestinal Condition and Modeling

Recently, researchers have reported the presence of patulin as a mycotoxin in commercial apple products, especially apple juices. The aim of this study was to assess adsorption of patulin from artificially contaminated apple juice using two lactic acid bacteria (LAB) strains of Lactobacillus acidophilus ATCC 4356 and Lactobacillus plantarum ATCC 8014. Furthermore, effects of five physical and chemical pretreatments on the patulin adsorption were investigated. Results demonstrated that patulin adsorption abilities of both strains increased with NaOH pretreatment but decreased after autoclaving. The NaOH-treated L. plantarum ATCC 8014 showed the best removal rate (59.74%) after 48 h of refrigerated storage, compared with the NaOH-treated L. acidophilus ATCC 4356 (52.36%). Moreover, stability of the LAB-patulin complex was assessed in simulated gastrointestinal tract conditions and a low quantity of patulin was released into the solution. The patulin adsorption process by NaOH-treated L. plantarum ATCC 8014 followed Freundlich isotherm model and pseudo-second-order kinetic model. Fourier transform infrared spectroscopy showed that polysaccharide and protein components of the L. plantarum ATCC 8014 cell wall played key roles in patulin adsorption. The major functional groups of the cell wall that were involved in adsorbing patulin included -OH/-NH, -CH₂, C=O, and C-O groups. The current results suggest that NaOH-treated L. plantarum ATCC 8014 cells include the potential to detoxify patulin-contaminated apple juices.

Effect of Simulated Gastrointestinal Tract Conditions on Survivability of Probiotic Bacteria Present in Commercial Preparations

Probiotics are recommended, among others, in the diet of children who are under antibiotic therapy, or that suffer from food allergies or travel diarrhea, etc. In the case of toddlers taking probiotic preparations, it is highly recommended to first remove the special capsule, which normally protects probiotic strains against hard conditions in the gastrointestinal tract. Otherwise, the toddler may choke. This removal can impair probiotic survival and reduce its efficacy in a toddler's organism. The aim of this study was to evaluate the survivability of five strains of lactic acid bacteria from the commercial probiotics available on the Polish market under simulated conditions of the gastrointestinal tract. Five probiotics (each including one of these strains: Bifidobacterium BB-12, Lactobacillus (Lb.) rhamnosus GG, Lb. casei, Lb. acidophilus, Lb. plantarum) were protective capsule deprived, added in a food matrix (chicken-vegetable soup) and subjected under simulated conditions of the gastric and gastrointestinal passage. Strain survivability and possibility to growth were evaluated. Obtained results showed that, among all analyzed commercial probiotic strains, the Lb. plantarum was the most resistant to the applied conditions of the culture medium. They showed a noticeable growth under both in vitro gastric conditions at pH 4.0 and 5.0, as well as in vitro intestinal conditions at all tested concentrations of bile salts.

Mercury Biodecontamination from Milk by using L. acidophilus ATCC 4356

Food and water contaminations with heavy metals have been increasing due to the environmental pollution. Decontamination of mercury as one of the most toxic heavy metals seems necessary. The aim of this study is to use L. acidophilus ATCC 4356 to reduce the mercury amount in milk. All possible process variables (including contact time, bacterial count, mercury concentration, temperature, contact time and shaking rate) were screening by Plackett Burman design for determination of main effects. Then main effects (contact time, as well as Hg and biomass concentration) were studied in 5 levels with response surface methodology to reach maximal bioremoval efficiency. The highest decontamination efficiency (72%) was achieved in the presence of 80 μg/L of initial Hg concentration, 1 × 1012 CFU of L. acidophilus ATCC 4356 in the 4th day. Finally, the capacity of this bacterium for Mercury bioremoval was determined at different Hg initial concentrations by using the isotherm models of Langmuir and Freundlich. The results showed the higher correlation coefficient in Langmuir model so, Mercury absorptions obey Langmuir isotherm model. This study indicated that in the case of milk contamination to Hg, as reported in some countries, one of the solutions for metal decontamination could be the bioremoval by lactobacillus as natural valuable biosorbents as an environmental friendly technology.

Lead and cadmium biosorption from milk by Lactobacillus acidophilus ATCC 4356

The food and water contamination with heavy metals is increasing due to the environmental pollutions. Lead and cadmium are the toxic heavy metals for humans that can be found in air, soil, water, and even food. Lactic acid bacteria have the ability to remove and diminish the level of heavy metals. In this study, Lactobacillus acidophilus was used to remove lead and cadmium in milk and the capability of this valuable bacterium in biosorption of these metals low concentrations (µg/L or ppb) in milk was evaluated. First, the variables on lead and cadmium removal by this bacterium have been studied by Plackett-Burman design. Then, the bioremoval process was optimized and the three main factors, the bacterium concentration, contact time, and the initial heavy metal concentration were chosen by using a central composite design. The optimum lead and cadmium bioremoval yield of 80% and 75% were observed, respectively, at 1 × 1012 CFU of L. acidophilus in milk at the 4th day and the initial ion concentration of 100 µg/L. The 3D plots analysis showed the interaction effects on metal biosorption. This study showed that L. acidophilus is a natural effective biosorbent for lead and cadmium removal from milk.

Study the Possibility of Manufacturing Therapeutic Ice Cream by Adding Synbiotic and Study its Microbiological and Sensory Characteristics

The study was conducted to prepare control, probiotic (Lactobacillus acidophilus), and synbiotic (L. acidophilus and inulin) ice cream, L. acidophilus content, pH, titratable acidity, sensory properties were evaluated during frozen storage periods. L. acidophilus counts were the higher in synbiotic ice cream, adding inulin to probiotic ice cream enhanced significantly (P<0.05) the content of L. acidophilus. Freezing process caused a decrease in L. acidophilus counts along with storage periods in all the samples of ice cream. Synbiotic ice cream was the lower in pH values and the higher in TA values compared to the other ice cream samples. Synbiotic ice cream was the better in overall acceptance followed by probiotic and control ice cream, respectively. So, ice cream fortification with L. acidophilus probiotic bacteria and prebiotic inulin have a positive influence on all sensory characteristics. Probiotic content of both synbiotic and probiotic ice cream could be considered as functional therapeutic healthy product since it was more than the lowest concentration of probiotic bacteria to provide the beneficial attributes which are 106 cfu/g at the consumption time of the product.

Application of propidium monoazide coupled with quantitative PCR to evaluate cell viability of Bifidobacterium animalis subsp. lactis in a non-dairy probiotic beverage

Purpose

In this study, a PMA-qPCR assay was developed for the enumeration of Bifidobacterium animalis subsp. lactis BB-12 viable cells in a non-dairy probiotic beverage.

Methods

Probiotic viability was monitored in three formulations of probiotic passion fruit juice microencapsulated by spray drying, during 30 days of storage at 4 °C. Viable cells were quantified using qPCR and PMA-qPCR assays targeting tuf gene and by plate counting method.

Results

The limit of detection for all samples was 103 genome copies, corresponding to 21.3 pg of DNA. Higher CFU values were obtained for B. lactis BB-12 enumeration by qPCR, when compared to those obtained by PMA-qPCR and plate count, for all probiotic juice microcapsules. Similar quantification values were obtained by PMA-qPCR and plate counting for all samples and remained above 8 log CFU/g during the storage period.

Conclusion

These results demonstrated that the PMA-qPCR technique is a promising approach for B. lactis BB-12 viable cell enumeration in complex matrices such as passion fruit juice microcapsules. This PMA-qPCR assay allowed the achievement of reliable results faster than with the traditional plate counting method.

Is there an impact of the dairy matrix on the survival of Lactobacillus casei Lc-1 during shelf life and simulated gastrointestinal conditions?

BACKGROUND

The selection of the food matrix to be used as a vehicle for a probiotic culture is important because its chemical composition and physicochemical characteristics can affect probiotic survival during the shelf-life of the product and under simulated gastrointestinal conditions (SGIC). The present study aimed to evaluate the influence of the dairy matrix (chocolate fermented milk beverage, chocolate flan or passion fruit flan) on the survival of Lactobacillus casei Lc-1 during refrigerated storage (4 °C for 21 days) and SGIC.

RESULTS

Chocolate fermented milk beverage and chocolate and passion fruit flans could be considered as matrices for the incorporation of L. casei, providing suitable counts (6.38-7.84 log cfu g^-1 ) during storage. The type of matrix had an impact on the inicial probiotic counts in the products and on the probiotic resistance to the SGIC. The chocolate fermented milk beverage presented higher initial probiotic counts (7.72 versus 6.65-7.28 log cfu g^-1 ). The higher pH (5.3-6.8), solid matrix and increased fat content (65.0-72.9 g 100 g^-1 ) contributed to the higher resistance to the SGIC of the chocolate and passion fruit flans, allowing recovery of viability during the enteric phase (increases of 1-1.5 log cycles).

CONCLUSION

The type of dairy matrix has an impact on the inicial probiotic counts in the products and on the probiotic resistance to the SGIC. Chocolate and passion fruit flans proved to be more suitable options than chocolate fermented milk beverage for the incorporation of Lactobacillus casei Lc-1. © 2019 Society of Chemical Industry.

Enumeration of Escherichia coli in Probiotic Products

Probiotic products typically take the form of oral supplements or food-based products containing microorganisms, typically bacteria. The number of bacteria present in a dose of probiotic can be several orders of magnitude lower than the label claims, and in some cases, undetectable. The objective of this study was to assess probiotic products containing Escherichia coli to verify manufacturer claims, which have not yet been independently assessed, regarding the number of viable E. coli per suggested dose. It was found that the products tested contained E. coli in numbers several orders of magnitude less than claimed, and when subjected to simulated stomach conditions, the number of viable E. coli was significantly reduced.

Effect of Milk Type on the Microbiological, Physicochemical and Sensory Characteristics of Probiotic Fermented Milk

The production of fermented milk using cow milk, goat milk and a mixture of them (1:1) was evaluated. The traditional yogurt starter culture was used-Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus, along with Lactobacillus casei ATCC 393. The objective was to monitor the viability of these cultures during the storage of fermented milk at 4 °C for up to 28 days. Storage significantly affected the viability of all microorganisms and especially L. bulgaricus. All microorganisms retained viable numbers higher than 7.5 log CFU g-1, even after 4 weeks of storage, which is important to confirm the probiotic character of the product. The use of goat milk significantly affected the pH and acidity of fermented milk. More specifically, the use of goat milk led to fermented milk with lower pH values and higher acidities than fermented milk with cow milk. The sensory evaluation ascertained the overall quality of fermented milk with a mixture of cow and goat milk, which scored similar values to the commercial sample.

Effect of the Freeze-Drying Process on the Physicochemical and Microbiological Properties of Mexican Kefir Grains

The purpose of this study was to investigate how the properties of Mexican kefir grains (MKG) are affected by the operating parameters used in the freeze-drying process. The factors investigated were the freezing time (3–9 h), freezing temperature (−20 to −80 °C), pressure (0.2–0.8 mbar), and lyophilization time (5–20 h). The maximum range of change and one-way analysis of variance showed that lyophilization time and freezing time significant affects (p < 0.05) the response variables, residual moisture content and water activity, and pressure had a significant effect on the color difference and survival rate of probiotic microorganisms. The best drying conditions were a freezing time of 3 h, a freezing temperature of −20 °C, a pressure of 0.6 mbar, and a lyophilization time of 15 h. Under these conditions, we obtained a product with residual moisture content below 6%, water activity below 0.2, and survival rates above 8.5 log cfu per gram of lactic acid bacteria and above 8.6 log for yeast.

Patulin removal from synbiotic apple juice using Lactobacillus plantarum ATCC 8014

AIMS

The aim of this study was to evaluate the elimination of patulin (PAT) by Lactobacillus plantarum ATCC 8014 from artificially contaminated apple juice and its dependence on prebiotic, citric acid and ascorbic acid content.

METHODS AND RESULTS

A central composite design was used for studying each of the three factors at five levels to find the optimum concentrations. The results showed that inserting 2·3% (w/v) fructooligosaccharide, 213 mg l^-1 ascorbic acid and 1·4 g l^-1 citric acid to apple juice with inoculating 3·6 × 10¹¹ CFU per ml, L. plantarum improved the efficiency of PAT removal to 95·91% during 6 weeks cold storage. SDS-PAGE of cell surface proteins of probiotics revealed that surface layer proteins have an important role in PAT removal from apple juice. No significant difference was observed in the flavour and colour of the optimized synbiotic apple juice and in the control sample until 3 weeks of cold storage.

CONCLUSION

Lactobacillus plantarum ATCC 8014 is capable of PAT removal from artificially contaminated synbiotic apple juice.

SIGNIFICANCE AND IMPACT OF THE STUDY

Synbiotic apple juice artificially contaminated with PAT will be safe for consumers after the first day of probiotic inoculation; and surface layer proteins of probiotic cells are responsible for PAT removal.

Lactobacillus salivarius NK02: a Potent Probiotic for Clinical Application in Mouthwash

A specific strain of naturally occurring oral lactobacilli was isolated and identified based on morphological, biochemical, and 16S rRNA gene sequencing. The phylogenetic affiliation of the isolate confirmed that the NK02 strain had close association with the Lactobacillus salivarius. An effective mouthwash was developed for treatment of periodontitis and suppression of the indicator bacterium Aggregatibacter actinomycetemcomitans which is an obvious pathogen of periodontal disease. The mouthwash containing L. salivarius NK02 was tested at a dose level of 10⁸ (colony forming units (CFU) ml^-1), monitoring over a period of 4 weeks. The study was a randomized double-blind placebo control trial, and the patients were treated in two groups of control and test by using scaling and root planing (SRP) + placebo and scaling and root planing (SRP) + probiotic, respectively. It appeared that the probiotic mouthwash was able to inhibit the bacterial growth on both saliva and sub-gingival crevice and exhibited antibacterial activity against A. actinomycetemcomitans. The results also showed that SRP+ probiotic treatment led to a significant decrease of gingival index (GI) and bleeding on probing (BOP) compared with that of SRP + placebo for the probiotic group. The rate of decrease in pocket depth was displayed in the group with SRP + probiotic treatment equal to 1/2 mm, and probing pocket depth (PPD) value was decreased in the probiotic bacteria treatment group that can explain the decrease in inflammation in gingiva. Our findings suggest that probiotic mouthwash is healthy for daily use as an alternative for maintaining dental and periodontal health.

Dietary encapsulated probiotic effect on broiler serum biochemical parameters

AIM

The study aimed to evaluate the effect of encapsulated probiotic bacteria (Lactobacillus lactis and Bifidobacterium bifidum) on broiler serum biochemical parameters.

MATERIALS AND METHODS

Encapsulation protects the probiotics and increases their livability on exposure to unfavorable processing and storage temperatures and gastrointestinal pH. Hence, an in vitro study was undertaken to encapsulate the probiotic bacteria L. lactis and B. bifidum with sodium alginate and chitosan and evaluate the encapsulation efficiency. This experiment was conducted with 288-day-old broiler chicken; they were distributed randomly into eight treatments and six replicates in each treatment (six birds in each replicate) and given with standard feed.

RESULTS

Supplementation of the encapsulated bacteria either alone or in combination (T4, T6, and T8) significantly (p<0.05) increased mean total serum protein, albumin, and globulin as compared to the birds that were not supplemented with any probiotic (T1 and T2) or supplemented with non-encapsulated bacteria (T3, T5, and T7). Supplementation of the encapsulated bacteria either alone or in combination (T4, T6, and T8) significantly (p<0.05) lowered mean total serum cholesterol, serum low-density lipoprotein (LDL) cholesterol, and serum triglycerides, as compared to the birds that were not supplemented with any probiotic (T1 and T2) or supplemented with non-encapsulated bacteria (T3, T5, and T7).

CONCLUSION

It may be concluded that supplementation of the encapsulated probiotic bacteria either alone or in combination significantly increased total serum protein, albumin, and globulin and significantly lowered mean total serum cholesterol, serum LDL cholesterol, and serum triglycerides as compared to the birds that were not supplemented with any probiotic or supplemented with non-encapsulated bacteria.

Fermented Foods as a Dietary Source of Live Organisms

The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety, functionality, sensory, and nutritional properties. The latter includes the presence of bioactive molecules, vitamins, and other constituents with increased availability due to the process of fermentation. Many fermented foods also contain live microorganisms that may improve gastrointestinal health and provide other health benefits, including lowering the risk of type two diabetes and cardiovascular diseases. The number of organisms in fermented foods can vary significantly, depending on how products were manufactured and processed, as well as conditions and duration of storage. In this review, we surveyed published studies in which lactic acid and other relevant bacteria were enumerated from the most commonly consumed fermented foods, including cultured dairy products, cheese, fermented sausage, fermented vegetables, soy-fermented foods, and fermented cereal products. Most of the reported data were based on retail food samples, rather than experimentally produced products made on a laboratory scale. Results indicated that many of these fermented foods contained 105-7 lactic acid bacteria per mL or gram, although there was considerable variation based on geographical region and sampling time. In general, cultured dairy products consistently contained higher levels, up to 109/mL or g. Although few specific recommendations and claim legislations for what constitutes a relevant dose exist, the findings from this survey revealed that many fermented foods are a good source of live lactic acid bacteria, including species that reportedly provide human health benefits.

Milk fat protects Bifidobacterium animalis subsp. lactis Bb-12 from in vitro gastrointestinal stress in potentially synbiotic table spreads

The viability and the in vitro gastrointestinal survival of Bifidobacterium animalis subsp. lactis Bb-12 (Bifidobacterium Bb-12) in table spreads with different proportions of milk fat (MF) and palm olein (PO) (MF : PO 40 : 60 and MF : PO 20 : 80) were investigated for up to 28 days of storage at 5 °C. Moreover, qPCR alone and combined with propidium monoazide (PMA) were compared with the traditional plate count method for determining the in vitro gastrointestinal survival of Bifidobacterium Bb-12 in table spreads after 35 days of storage. Formulations showed probiotic viabilities ranging from 8 to 9 log CFU g-1 across the whole storage period, and the milk fat and palm olein in different concentrations did not affect this viability. Bifidobacterium Bb-12 showed good survival after six hours under in vitro simulated gastrointestinal conditions during the studied storage period, with average reductions of 1.70 (MF : PO 40 : 60) and 2.16 log CFU g-1 (MF : PO 20 : 80). The results of the qPCR with PMA treatment and the plate count method were similar and the qPCR without PMA treatment was shown to overestimate the Bifidobacterium Bb-12 populations. However, the MF : PO 40 : 60 spread showed a Bb-12 population between 0.76 and 1.43 log CFU g-1 higher than that of MF : PO 20 : 80. Thus, the results showed that table spreads, especially food matrices with a higher proportion of milk fat, are suitable for the incorporation of Bifidobacterium Bb-12.

Impact of fermentation conditions on the quality and sensory properties of a probiotic cupuassu (Theobroma grandiflorum) beverage

The aim of the study was to evaluate the conditions of fermentation pH and temperature and also the fermentation time of Lactobacillus casei in the cupuassu (tropical fruit native to the Brazilian Amazon) beverage. The sugars, organic acids, and antioxidant activity during the fermentation also were investigated. The sensory characteristics were also evaluated. Moreover, the effect of expectation on the acceptability of probiotic and symbiotic cupuassu beverages was rated under three conditions. The blind (consumers were informed that the samples were probiotic and symbiotic beverages and they tasted them); expected (only nutritional claims in short text were informed) and informed (consumers were asked to evaluate the product when they had nutritional information). The conditions for probiotic beverage production were initial pH5.8, the temperature of 30°C, and 18h of fermentation. L. casei had viability higher than 9.34LogCFU/mL with 18h of fermentation. The fructose was the most consumed sugar (84.76%), followed by sucrose (62.10%) and glucose (34.52%). The antioxidant activity increased during the fermentation. The organic acids present in the cupuassu (citric, ascorbic and quinic acids) also supported L. casei growth, being consumed during the fermentation improving the nutritional value of the beverage. The acceptance of the probiotic drink increased when the juice was presented to the informed tasters. Therefore, the nutrition claims were effective in increasing the acceptance. The probiotic cupuassu beverage was well accepted as an alternative functional food.

EFFECTS OF PROBIOTIC INTAKE ON INTESTINAL BIFIDOBACTERIA OF CELIAC PATIENTS

BACKGROUND

Healthy individuals exhibit a significantly higher concentration of faecal bifidobacteria in comparison to celiac patients. Even though there are potential benefits in probiotic usage, they have been little explored as an adjunctive therapy in celiac disease.

OBJECTIVE

This study aimed at the comparison of faecal bifidobacteria concentration and pH among celiac patients and healthy subjects before and after the daily intake of 100 g of yogurt containing probiotic for a thirty-day period.

METHODS

Feces from 17 healthy subjects and 14 celiac patients were analyzed, in which stool culture was performed for the isolation and quantification of faecal bifidobacteria. Furthermore, Gram's method was employed for the microscopic analysis of the colonies, while the identification of the Bifidobacterium genus was made through determination of the fructose-6-phosphate phosphoketolase enzyme. Faecal pH was measured using a calibrated pHmeter.

RESULTS

Faecal bifidobacteria concentration before probiotic consumption was significantly higher in healthy individuals (2.3x108±6.3x107 CFU/g) when compared to celiac patients (1.0x107±1.7x107 CFU/g). Faecal pH values did not show a significant difference. After the daily consumption of probiotic-containing yogurt both groups showed a significant increase in the concentration of faecal bifidobacteria, but healthy subjects presented significantly higher bifidobacteria concentrations (14.7x108±0.2x108 CFU/g) than the celiac group (0.76x108±0.1x108 CFU/g). The obtained pH values from both groups were not significantly different, being 7.28±0.518 for the celiac patients and 7.07±0.570 for healthy individuals after the probiotic intake.

CONCLUSION

The probiotic supplementation significantly increased the number of bifidobacteria in the feces of celiac patients, although it was not sufficient to reach the concentration found in healthy individuals prior to its consumption.