Stability of free and immobilized Lactobacillus acidophilus and Bifidobacterium lactis in acidified milk and of immobilized B. lactis in yoghurt
This study evaluated the stability of Bifidobacterium lactis (Bb-12) and of Lactobacillus acidophilus (La-05) both free and immobilized in calcium alginate, in milk and in acidified milk (pH 5.0, 4.4 and 3.8). The stability of immobilized B. lactis in yoghurt (fermented to pH 4.2), during 28 days of...
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| Published in | Brazilian journal of microbiology Vol. 35; no. 1-2; pp. 151 - 156 |
|---|---|
| Main Authors | , |
| Format | Journal Article |
| Language | English Portuguese |
| Published |
São Paulo
Sociedade Brasileira de Microbiologia
01.01.2004
Springer Nature B.V |
| Subjects | |
| Online Access | Get full text |
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| Abstract | This study evaluated the stability of Bifidobacterium lactis (Bb-12) and of Lactobacillus acidophilus (La-05) both free and immobilized in calcium alginate, in milk and in acidified milk (pH 5.0, 4.4 and 3.8). The stability of immobilized B. lactis in yoghurt (fermented to pH 4.2), during 28 days of refrigerated storage was also evaluated. The efficiency of two culture media (modified MRS agar and Reinforced Clostridial Agar plus Prussian Blue) for counting of B. lactis in yoghurt was determined. Lee's agar was used to count Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus when B. lactis were counted in the MRS medium. B. lactis and L. acidophilus in both free and immobilized forms presented satisfactory rates of survival in milk and acidified milk because the average reduction of the population was only one log cycle after 21 days of storage. The number of viable cells of immobilized B. lactis in yoghurt presented a gradual decline throughout the storage period, passing from 10(8) cfu/ml to no count after 28 days of storage. When the cultures were not in equilibrium just the selective medium was efficient in counting B. lactis in yoghurt. The results showed that both microorganisms can be added to milk and acidified milk, because their population was only slightly affected during storage. The presence of traditional culture of yoghurt seems to be harmful for survival of immobilized B. lactis and the immobilization in calcium alginate failed as an effective barrier to protect the cells in all analysed treatments.
Este trabalho avaliou a estabilidade de Bifidobacterium lactis (Bb-12) e de Lactobacillus acidophilus (La-05) nas formas livre e imobilizada em alginato de cálcio, em leite e leite acidificado (pHs 5.0, 4.4 e 3.8), e a estabilidade de B. lactis imobilizado em iogurte (fermentado até pH 4.2), durante 28 dias de estocagem refrigerada. Também foi estudada a eficiência de dois meios de cultura (ágar MRS modificado e Reinforced Clostridial Agar, acrescido de Prussian Blue) para enumerar B. lactis em iogurte. Ágar Lee foi usado para enumeração de Streptococcus thermophilus e Lactobacillus delbrueckii ssp. bulgaricus quando B. lactis era enumerado no meio MRS. Ambos os microrganismos, nas formas livre e imobilizada, apresentaram uma taxa de sobrevivência adequada nos leites acidificados, uma vez que houve redução de apenas um ciclo log, após 21 dias de estocagem refrigerada. O número de células viáveis de B. lactis imobilizado mostrou um declínio gradual durante o período de armazenamento do iogurte, passando de 10(8) ufc/ml até não ter mais contagem na diluição 10-1. Quando as culturas não estavam em equilíbrio, o meio MRS modificado foi mais eficiente para a contagem de B. lactis em iogurte. Em vista destes resultados pode-se concluir que ambos os microrganismos podem ser incorporados em leite e leite acidificados, haja visto que a redução na população foi pequena durante o período de armazenagem estudado. A presença da cultura tradicional de iogurte parece ter afetado negativamente a sobrevivência de B. lactis e a imobilização não proveu proteção às células, em nenhum dos tratamentos estudados. |
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| AbstractList | This study evaluated the stability of Bifidobacterium lactis (Bb-12) and of Lactobacillus acidophilus (La-05) both free and immobilized in calcium alginate, in milk and in acidified milk (pH 5.0, 4.4 and 3.8). The stability of immobilized B. lactis in yoghurt (fermented to pH 4.2), during 28 days of refrigerated storage was also evaluated. The efficiency of two culture media (modified MRS agar and Reinforced Clostridial Agar plus Prussian Blue) for counting of B. lactis in yoghurt was determined. Lee's agar was used to count Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus when B. lactis were counted in the MRS medium. B. lactis and L. acidophilus in both free and immobilized forms presented satisfactory rates of survival in milk and acidified milk because the average reduction of the population was only one log cycle after 21 days of storage. The number of viable cells of immobilized B. lactis in yoghurt presented a gradual decline throughout the storage period, passing from 10(8) cfu/ml to no count after 28 days of storage. When the cultures were not in equilibrium just the selective medium was efficient in counting B. lactis in yoghurt. The results showed that both microorganisms can be added to milk and acidified milk, because their population was only slightly affected during storage. The presence of traditional culture of yoghurt seems to be harmful for survival of immobilized B. lactis and the immobilization in calcium alginate failed as an effective barrier to protect the cells in all analysed treatments. This study evaluated the stability of Bifidobacterium lactis (Bb-12) and of Lactobacillus acidophilus (La-05) both free and immobilized in calcium alginate, in milk and in acidified milk (pH 5.0, 4.4 and 3.8). The stability of immobilized B. lactis in yoghurt (fermented to pH 4.2), during 28 days of refrigerated storage was also evaluated. The efficiency of two culture media (modified MRS agar and Reinforced Clostridial Agar plus Prussian Blue) for counting of B. lactis in yoghurt was determined. Lee's agar was used to count Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus when B. lactis were counted in the MRS medium. B. lactis and L. acidophilus in both free and immobilized forms presented satisfactory rates of survival in milk and acidified milk because the average reduction of the population was only one log cycle after 21 days of storage. The number of viable cells of immobilized B. lactis in yoghurt presented a gradual decline throughout the storage period, passing from 10(8) cfu/ml to no count after 28 days of storage. When the cultures were not in equilibrium just the selective medium was efficient in counting B. lactis in yoghurt. The results showed that both microorganisms can be added to milk and acidified milk, because their population was only slightly affected during storage. The presence of traditional culture of yoghurt seems to be harmful for survival of immobilized B. lactis and the immobilization in calcium alginate failed as an effective barrier to protect the cells in all analysed treatments. Este trabalho avaliou a estabilidade de Bifidobacterium lactis (Bb-12) e de Lactobacillus acidophilus (La-05) nas formas livre e imobilizada em alginato de cálcio, em leite e leite acidificado (pHs 5.0, 4.4 e 3.8), e a estabilidade de B. lactis imobilizado em iogurte (fermentado até pH 4.2), durante 28 dias de estocagem refrigerada. Também foi estudada a eficiência de dois meios de cultura (ágar MRS modificado e Reinforced Clostridial Agar, acrescido de Prussian Blue) para enumerar B. lactis em iogurte. Ágar Lee foi usado para enumeração de Streptococcus thermophilus e Lactobacillus delbrueckii ssp. bulgaricus quando B. lactis era enumerado no meio MRS. Ambos os microrganismos, nas formas livre e imobilizada, apresentaram uma taxa de sobrevivência adequada nos leites acidificados, uma vez que houve redução de apenas um ciclo log, após 21 dias de estocagem refrigerada. O número de células viáveis de B. lactis imobilizado mostrou um declínio gradual durante o período de armazenamento do iogurte, passando de 10(8) ufc/ml até não ter mais contagem na diluição 10-1. Quando as culturas não estavam em equilíbrio, o meio MRS modificado foi mais eficiente para a contagem de B. lactis em iogurte. Em vista destes resultados pode-se concluir que ambos os microrganismos podem ser incorporados em leite e leite acidificados, haja visto que a redução na população foi pequena durante o período de armazenagem estudado. A presença da cultura tradicional de iogurte parece ter afetado negativamente a sobrevivência de B. lactis e a imobilização não proveu proteção às células, em nenhum dos tratamentos estudados. This study evaluated the stability of Bifidobacterium lactis (Bb-12) and of Lactobacillus acidophilus (La-05) both free and immobilized in calcium alginate, in milk and in acidified milk (pH 5.0, 4.4 and 3.8). The stability of immobilized B. lactis in yoghurt (fermented to pH 4.2), during 28 days of refrigerated storage was also evaluated. The efficiency of two culture media (modified MRS agar and Reinforced Clostridial Agar plus Prussian Blue) for counting of B. lactis in yoghurt was determined. Lee's agar was used to count Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus when B. lactis were counted in the MRS medium. B. lactis and L. acidophilus in both free and immobilized forms presented satisfactory rates of survival in milk and acidified milk because the average reduction of the population was only one log cycle after 21 days of storage. The number of viable cells of immobilized B. lactis in yoghurt presented a gradual decline throughout the storage period, passing from 108 cfu/ml to no count after 28 days of storage. When the cultures were not in equilibrium just the selective medium was efficient in counting B. lactis in yoghurt. The results showed that both microorganisms can be added to milk and acidified milk, because their population was only slightly affected during storage. The presence of traditional culture of yoghurt seems to be harmful for survival of immobilized B. lactis and the immobilization in calcium alginate failed as an effective barrier to protect the cells in all analysed treatments. |
| Author | Grosso, Carlos Raimundo Ferreira(Universidade Estadual de Campinas Faculdade de Engenharia de Alimentos Departamento de Planejamento Alimentar e Nutrição) Fávaro-Trindade, Carmen Sílvia(Universidade de São Paulo Faculdade de Zootecnia e Engenharia de Alimentos Departamento de Engenharia de Alimentos) |
| AuthorAffiliation | Universidade de São Paulo Universidade Estadual de Campinas |
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| Author_xml | – sequence: 1 fullname: Grosso, Carlos Raimundo Ferreira(Universidade Estadual de Campinas Faculdade de Engenharia de Alimentos Departamento de Planejamento Alimentar e Nutrição) – sequence: 2 fullname: Fávaro-Trindade, Carmen Sílvia(Universidade de São Paulo Faculdade de Zootecnia e Engenharia de Alimentos Departamento de Engenharia de Alimentos) |
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| Keywords | sobrevivência alginate Bifidobacterium lactis immobilization yoghurt milk Lactobacillus bulgaricus imobilização alginato Lactobacillus acidophilus probióticos probiotics |
| Language | English Portuguese |
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| Snippet | This study evaluated the stability of Bifidobacterium lactis (Bb-12) and of Lactobacillus acidophilus (La-05) both free and immobilized in calcium alginate, in... |
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| SubjectTerms | alginate alginato Bifidobacterium lactis immobilization imobilização Lactobacillus acidophilus Lactobacillus bulgaricus MICROBIOLOGY milk probiotics probióticos sobrevivência yoghurt |
| Title | Stability of free and immobilized Lactobacillus acidophilus and Bifidobacterium lactis in acidified milk and of immobilized B. lactis in yoghurt |
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