PROTECTIVE EFFECT OF FORTIFIED SKIM MILK AS SUSPENDING MEDIUM FOR FREEZE DRYING OF DIFFERENT LACTIC ACID BACTERIA

Despite the success achieved in the comprehensive study of probiotic cultures, today there are a number of problems associated with the low viability of lactic acid bacteria during their processing and long-term storage in probiotics. Our work aimed to select the optimal technological regime and cryoprotectant to preserve the viability of lactic acid bacteria Lactobacillus spp. during their lyophilization. According to the results of the conducted researches, it is established that for freeze-drying of probiotic cultures Lactobacillus spp. in the facility LZ-45.27 (Frigera, Czech Republic) the most optimal is the mode which provides a rise of temperature within 45 hours from minus 70.0±1.0 °C to plus 26.0±1.0 °C with a speed of 2.2±0.1 °C/hour. It is effective to use protective media for lactobacilli, which consist of: skim milk (90%) and sucrose (10%); skim milk (90%) and lactose (10%); skim milk (90%), glucose (2.5%), sucrose (2.5%), lactose (5.0%) (P≤0.05). Freeze-drying of lactic acid bacteria under optimal conditions and the addition of cryoprotectants will avoid the problems associated with a significant reduction in the number of microbial cells. The results of research can be used for long-term storage of cultures of lactobacilli by their lyophilization.

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Protective Effect of Adonitol on Lactic Acid Bacteria Subjected to Freeze-Drying

Applied and Environmental Microbiology ◽

10.1128/aem.45.1.302-304.1983 ◽

1983 ◽

Vol 45 (1) ◽

pp. 302-304 ◽

Cited By ~ 47

Author(s):

Graciela F. de Valdéz ◽

Graciela S. de Giori ◽

Aída A. P. de Ruiz Holgado ◽

Guillermo Oliver

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Protective Effect ◽

Freeze Drying

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Inactivation of Calcium-Dependent Lactic Acid Bacteria Phages by Phosphates

Journal of Food Protection ◽

10.4315/0362-028x-70.6.1518 ◽

2007 ◽

Vol 70 (6) ◽

pp. 1518-1522 ◽

Cited By ~ 8

Author(s):

V. B. SUÁREZ ◽

M. L. CAPRA ◽

M. RIVERA ◽

J. A. REINHEIMER

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Sodium Tripolyphosphate ◽

Culture Media ◽

Divalent Cations ◽

Skim Milk ◽

Inhibitory Effect ◽

Lytic Cycle ◽

High Solubility ◽

Calcium Dependent

The capacity of three phosphates to interrupt the lytic cycle of four specific autochthonal bacteriophages of lactic acid bacteria used as starters was assayed. The phosphates used (polyphosphates A and B and sodium tripolyphosphate–high solubility [TAS]) were selected on the basis of their capacity to sequester divalent cations, which are involved in the lytic cycle of certain bacteriophages. The assays were performed in culture media (deMan Rogosa Sharpe and Elliker broths) and reconstituted (10%, wt/vol) commercial skim milk to which phosphates had been added at concentrations of 0.1, 0.3, and 0.5% (wt/vol). Phosphate TAS was the most inhibitory one, since it was able to inhibit the lytic cycle of all bacteriophages studied, in both broths and milk. In broth, polyphosphates A and B inhibited the lytic cycle of only two bacteriophages at the maximal concentration used (0.5%), whereas in milk, they were not capable of maintaining the same inhibitory effect.

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Behavior of Listeria monocytogenes in Skim Milk during Fermentation with Mesophilic Lactic Starter Cultures

Journal of Food Protection ◽

10.4315/0362-028x-51.8.600 ◽

1988 ◽

Vol 51 (8) ◽

pp. 600-606 ◽

Cited By ~ 23

Author(s):

MICHELLE M. SCHAACK ◽

ELMER H. MARTH

Keyword(s):

Lactic Acid ◽

Listeria Monocytogenes ◽

Lactic Acid Bacteria ◽

Skim Milk ◽

Starter Cultures ◽

Plate Count ◽

Inoculum Level ◽

Plate Count Agar ◽

Streptococcus Lactis ◽

Streptococcus Cremoris

The ability of Listeria monocytogenes to grow and compete with mesophilic lactic acid bacteria was examined. Autoclaved skim milk was inoculated with 103 cells of L. monocytogenes (strain V7 or Ohio)/ml, and with 5.0, 1.0, 0.5 or 0.1% of a milk culture of either Streptococcus cremoris or Streptococcus lactis. Inoculated milks were fermented for 15 h at 21 or 30°C, followed by refrigeration at 4°C. Samples were plated on McBride Listeria Agar to enumerate L. monocytogenes and on either APT Agar or plate count agar to enumerate lactic acid bacteria. L. monocytogenes survived in all fermentations, and commonly also grew to some extent. Incubation at 30°C with 5% S. lactis as inoculum appeared to be the most inhibitory combination for strain V7, causing 100% inhibition in growth based on maximum population attained. S. cremoris at the 5.0% and 0.1% inoculum levels, was slightly less inhibitory to L. monocytogenes at 37°C, but it was slightly more inhibitory to L. monocytogenes at the 1.0% inoculum level than was S. lactis. In general, S. lactis reduced the pH of fermented milks more than did S. cremoris. The population of L. monocytogenes began to decrease before 15 h in only one test combination, which was use of a 5.0% inoculum of S. cremoris and 30°C incubation. In most instances, growth of the pathogen appeared to be completely inhibited when the pH dropped below 4.75.

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Beneficial Preventive Effects of Gastric Mucosal Lesion for Soy−Skim Milk Fermented by Lactic Acid Bacteria

Journal of Agricultural and Food Chemistry ◽

10.1021/jf900465c ◽

2009 ◽

Vol 57 (10) ◽

pp. 4433-4438 ◽

Cited By ~ 28

Author(s):

Chin-Feng Liu ◽

Chun-Ling Hu ◽

Shen-Shih Chiang ◽

Kuo-Chuan Tseng ◽

Roch-Chui Yu ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Skim Milk ◽

Mucosal Lesion ◽

Gastric Mucosal Lesion ◽

Preventive Effects

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The mechanisms of the protective effects of reconstituted skim milk during convective droplet drying of lactic acid bacteria

Food Research International ◽

10.1016/j.foodres.2015.07.045 ◽

2015 ◽

Vol 76 ◽

pp. 478-488 ◽

Cited By ~ 21

Author(s):

Xufeng Zheng ◽

Nan Fu ◽

Manlei Duan ◽

Meng Wai Woo ◽

Cordelia Selomulya ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Skim Milk ◽

Protective Effects ◽

Droplet Drying

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Screening and enumeration of lactic acid bacteria in milk using three different culture media in Petrifilm™ Aerobic Count plates and conventional pour plate methodology

Journal of Dairy Research ◽

10.1017/s002202990700266x ◽

2007 ◽

Vol 74 (4) ◽

pp. 387-391 ◽

Cited By ~ 14

Author(s):

Maria BT Ortolani ◽

Gabriela N Viçosa ◽

Vanerli Beloti ◽

Luís A Nero

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Culture Media ◽

Skim Milk ◽

Raw Milk ◽

Excellent Correlation ◽

Anaerobic Conditions ◽

Milk Samples ◽

Experimental Inoculation

This study aimed to compare Petrifilm™ Aerobic Count (AC) plates and the conventional pour plate methodology using de Mann-Rogosa-Sharpe (MRS), Kang-Fung (KF) and Kang-Fung-Sol (KFS) culture media for screening and enumeration of lactic acid bacteria (LAB) in milk. Suspensions of 10 LAB species in reconstituted powder skim milk and 30 raw milk samples, without experimental inoculation, were tested. For selective enumeration, all samples were previously diluted in MRS, KF and KFS broths and then plated in Petrifilm™ AC and conventional pour plate methodology, using the same culture media with added agar. All plates were incubated at 37°C for 48 h in anaerobic conditions. Differences in the counts were observed only for raw milk samples using KFS in conventional methodology, when compared with the counts obtained from MRS and KF (P⩽0·05). The results showed excellent correlation indexes between both methodologies using the three culture media for LAB suspensions (r=0·97 for MRS, KF and KFS). For raw milk samples, the correlation indexes were excellent (r=0·97, for MRS) and good (r=0·84 for KF, and r=0·82 for KFS), showing some interference in Petrifilm™ AC when supplements were added, especially lactic acid. These results indicate the possibility of using Petrifilm™ AC plates for enumeration of LAB in milk, even with the use of selective supplements.

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