Comparative analysis of an intestinal strain of Bifidobacterium longum and a strain of Bifidobacterium animalis subspecies lactis in Cheddar cheese

Bifidobacteria cultures were incorporated into Cheddar cheeses to conduct a comparative analysis between the commercially available strain Bifidobacterium animalis ssp. lactis Bb-12 and the wild-type intestinal isolate, Bifidobacterium longum DJO10A. They were incorporated as starter adjuncts in separate vats and as a mixed culture, and survival through manufacturing and cheese ripening was assessed. For cheese using only Bb-12, the cells may have grown during cheese manufacture as 133% of the inoculum was incorporated into the cheese, resulting in 8.00 log cfu/g. Counts remained high during ripening showing less than 1 log decrease over a 12-mo period. For cheese using a mixed culture of Bb-12 and DJO10A, both strains were incorporated at much lower levels: 3.02 and 1.11%, respectively. This resulted in cheese with 6.00 and 5.04 log cfu/g for Bb-12 and DJO10A, respectively. Bifidobacteria survival rates were low, most likely due to the moisture of the cheese being below 38%. The Bb-12 demonstrated almost 100% viability during ripening. Numbers of DJO10A started to decline after 2 mo of ripening and dropped below the level of detection (2 log cfu/g) after 4.5 mo of ripening. Neither DJO10A nor Bb-12 fortified cheeses produced detectable amounts of organic acids during ripening other than lactic acid, indicating the lack of detectable metabolic contribution from bifidobacteria during cheese production and ripening such as production of acetic acid. To determine if sublethal stresses could improve the viability of DJO10A, 2 more vats were made, 1 with DJO10A exposed to sublethal acid, cold, and centrifugation stresses, and 1 exposed to none of these stresses. Although stress-primed DJO10A survived cheese manufacture better, as 72.8% were incorporated into the cheese compared with 41.1% of the unprimed, the statistical significance of this difference is unknown. In addition, the difference in moisture levels in the cheese cannot be excluded as influencing this difference. However, the rate of decline during ripening was similar for both. After 6 mo of ripening, cell counts in cheese were 4.68 and 4.24 log cfu/g for primed and unprimed cultures, respectively. These results suggest that whereas priming bifidobacteria with sublethal stresses before incorporation in a cheese fermentation may improve the number of viable cells that get incorporated into the cheese, it does not affect viability during cheese ripening.     

黑豆双歧酸奶的研制

以黑豆为主要原料,通过加入双歧杆菌等发酵剂,研制出一种营养丰富、色泽美观的发酵酸豆奶。对其产品配方、发酵工艺条件进行了初步的分析探讨。     

Effect of packaging conditions and temperature on viability of microencapsulated bifidobacteria during storage

In this study, Bifidobacterium longum B6 and B infantis CCRC 14633 were microencapsulated in various wall materials, including skim milk, gum arabic, gelatin and soluble starch. The stability of these microencapsulated bifidobacteria held at 25 or 4 °C in glass or polyester bottles with or without deoxidant and desiccant was determined. Microencapsulated cells of B longum B6 were generally more stable than the corresponding microencapsulated cells of B infantis CCRC 14633 under the various storage conditions tested. The presence of deoxidant and desiccant, especially at 25 °C, increased the survival of microencapsulated cells. Furthermore, the survival of bifidobacteria was enhanced when they were stored at 4 °C in glass bottles. It was also found that the wall material affected the survival of microencapsulated bifidobacteria. The viability of B longum B6 and B infantis CCRC 14633 was best when they were encapsulated in skim milk and held at 4 °C in glass bottles. Skim milk‐encapsulated B longum B6 cells showed a relatively low viability reduction of only 0.15–0.20 log (colony‐forming units (cfu g^?1)) after 42 days of storage at 4 °C in glass bottles, regardless of the presence of deoxidant and desiccant. A reduction of 0.38–0.76 log (cfu g^?1) was noted for skim milk‐encapsulated cells of B infantis CCRC 14633 under similar storage conditions. Copyright © 2004 Society of Chemical Industry     

Chemical Characterization of Tomato Juice Fermented with Bifidobacteria

Abstract: The objective of this research was to characterize the chemical properties of tomato juice fermented with bifidobacterial species. Tomato juice was prepared from fresh tomatoes and heated at 100 °C prior to fermentation. Bifidobacterium breve, Bifidobacterium longum, and Bifidobacterium infantis were inoculated in tomato juice and kept at 35 to 37 °C for up to 6 h. Fructooligosaccharide (FOS) was added to tomato juice prior to fermentation. The analyses for brix, total titratable acidity (TTA), pH, color, and lycopene content were conducted to characterize tomato juices fermented with bifidobacterial species. Heat treatment of tomato juice did not cause any significant changes in brix, pH, and TTA. Only the redness of tomato juice was significantly increased, as the heating time increased to 30 min. The tomato juices fermented with B. breve and B. longum exhibited significant decreases in pH (3.51 and 3.80, respectively) and significant increases in TTA (13.50 and 12.50, respectively) (P < 0.05). B. infantis did not cause any significant change in the chemical properties of tomato juice. The addition of FOS further improved the fermentation of tomato juice by bifidobacterial species. The lycopene contents of tomato juice were significantly increased from 88 to 113 μg/g by heat treatment at 100 °C (P < 0.05), however did not exhibit any significant change after fermentation with bifidobacterial species.     

Effects of fructooligosaccharide and whey protein concentrate on the viability of starter culture in reduced-fat probiotic yogurt during storage

ABSTRACT:  Viability of yogurt starter cultures and Bifidobacterium animalis was assessed during 28 d storage in reduced-fat yogurts containing 1.5% milk fat supplemented with 1.5% fructooligosaccharide or whey protein concentrate. These properties were examined in comparison with control yogurts containing 1.5% and 3% milk fat and no supplement. Although fructooligosaccharide improved the viability of Streptococcus thermophilus , Lactobacillus delbrueckii subs. bulgaricus, and Bifidobacterium animalis , the highest growth was obtained when milk was supplemented with whey protein concentrate in reduced-fat yogurt ( P < 0.05). Supplementation with 1.5% whey protein concentrate in reduced-fat yogurt increased the viable counts of S. thermophilus , L. delbrueckii subs. bulgaricus, and B. animalis by 1 log cycle in the 1st week of storage when compared to control sample. Similar improvement in the growth of both yogurt bacteria and B. animalis was also obtained in the full-fat yogurt containing 3% milk fat and no supplement. Addition of whey protein concentrate also resulted in the highest content of lactic and acetic acids ( P < 0.05). A gradual increase was obtained in organic acid contents during the storage.