Antimicrobial potential of commercial silver nanoparticles and the characterization of their physical properties toward probiotic bacteria isolated from fermented milk products

: This review presents the industrial manufacture and applications of cheese for the delivery of probiotic microorganisms into the human gut. Initially, important benefits of probiotics and advantageous characteristics of cheese for the delivery of probiotic microorganisms into the human gut in comparison with the other fermented milk products are discussed. Fresh and ripened cheeses are also separately argued followed by discussing queries respecting the viability of probiotic bacteria into these cheeses. Since fresh cheese has been demonstrated as more suitable carriers for probiotic microorganisms, factories are recommended producing it in large quantities.

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Conjugated Linoleic Acid Content and Organoleptic Attributes of Fermented Milk Products Produced with Probiotic Bacteria

Journal of Agricultural and Food Chemistry ◽

10.1021/jf051030u ◽

2005 ◽

Vol 53 (23) ◽

pp. 9064-9072 ◽

Cited By ~ 50

Author(s):

Sa Xu ◽

Terri D. Boylston ◽

Bonita A. Glatz

Keyword(s):

Linoleic Acid ◽

Conjugated Linoleic Acid ◽

Acid Content ◽

Fermented Milk ◽

Linoleic Acid Content ◽

Probiotic Bacteria ◽

Milk Products ◽

Organoleptic Attributes ◽

Fermented Milk Products

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Microbiological detection of probiotic microorganisms in fermented milk products

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis ◽

10.11118/actaun200755020015 ◽

2007 ◽

Vol 55 (2) ◽

pp. 15-20 ◽

Cited By ~ 2

Author(s):

Radka Burdychová

Keyword(s):

Lactobacillus Acidophilus ◽

Health Benefits ◽

Lactobacillus Rhamnosus ◽

Streptococcus Thermophilus ◽

Fermented Milk ◽

Culture Conditions ◽

Probiotic Bacteria ◽

Potential Health ◽

Milk Products ◽

Fermented Milk Products

A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp. and Lactobacillus rhamnosus. Because of the potential health benefits, these organisms are increasingly incorporated into dairy foods. However, to reach health benefits, the concentration of probiotics have to be 106 CFU/g of a product. For assessing of required probiotic bacteria quantity, it is important to have a working method for selective enumeration of these probiotic bacteria. Five bacteriological media were evaluated to assess their suitability to selectively enumerate Streptococcus thermophilus, Lactobacillus rhamnosus, Lactobacillus acidophilus and Bifidobacterium spp. Bacteriological media evaluated included Streptococcus thermophilus agar, pH modified MRS agar, MRS-vancomycine agar and BSM (Bifidus selective medium) agar under different culture conditions.Seven selected fermented milk products with probiotic culture were analyzed for their bacterial populations using the described selective bacteriological media and culture conditions. All milk products contained probiotic microorganisms claimed to be present in declared quantity (106–107/g).

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