Effect of storage temperature on the chemical, microbiological, and sensory characteristics of pasta filata soft cheese containing probiotic lactobacilli

The aim of this study was to manufacture pasta filata cheeses added with two probiotic lactobacilli: Lactobacillus rhamnosus GG and Lactobacillus acidophilus LA5, either individually or combined, and to evaluate the effect of the storage temperature (4 and 12 °C) on their chemical, microbiological, and sensorial characteristics. Three cheese types were made: (i) G: containing L. rhamnosus GG, (ii) L: containing L. acidophilus LA5, and (iii) GL: containing both probiotic strains. Gross composition, pH, microbiological, and sensory characteristics were determined. No differences in gross composition were found among them. pH values remained above 5.2 in cheeses stored at 4 °C. However, a postacidification was observed in cheeses ripened at 12 °C. L. acidophilus LA5 was not able to grow, while L. rhamnosus GG grew 1.5 log10 CFU/g in G and GL cheeses stored at 12 °C, reducing the pH from day 8 onwards. These results emphasize the importance of the storage temperature since the good characteristics of probiotic cheeses are kept if the cold-chain is respected. Thus, the selection of probiotics, together with the food matrix and the starter, should be carefully evaluated.

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The combined effect of bacteriocin-producing Lactobacillus rhamnosus GG-ATCC and Lactoperoxidase system activation on microbiological quality of raw milk with special emphasis against E.coli O157:H7 in milk

The Iraqi Journal of Veterinary Medicine ◽

10.30539/iraqijvm.v40i2.114 ◽

2017 ◽

Vol 40 (2) ◽

pp. 66-72

Author(s):

Najim Hadi Najim

Keyword(s):

Storage Temperature ◽

Lactobacillus Rhamnosus ◽

Microbiological Quality ◽

Raw Milk ◽

Latex Agglutination ◽

Bacterial Cells ◽

Lactobacillus Rhamnosus Gg ◽

Time Period ◽

Soft Cheese ◽

Chromogenic Agar

Isolates of Enterohaemorrhagic E.coli O157:H7 were isolated from 51 and 41 of locally produced bovine and ovine soft cheese samples. Their identification were confirmed based on the biochemical reactions and both the morphological cultural and serological properties. Presumptive E.coli O157:H7 isolates obtained by using the conventional selective plating on the chromogenic agar were tested further for the presence of both O157 and H7 antigenes using the latex agglutination test antisera. The current microbiological studies revealed that 31 (33.70 %) out of 92 bovine and ovine soft cheese samples were positive for E.coli O157:H7. The highest non significant (P>0.05) prevalence level of E.coli O157:H7 was found in the ewe᾿s soft cheese samples (36.59 %) followed by cow᾿s soft cheese samples (31.37 %). Agar well diffusion bioassay method was used for measuring the antibacterial activity of the crude bacteriocin that was produced by Lactobacillus rhamnosus GG-ATCC against Escherichia coli and the closely related sensitive strains such as L.acidophilus LA-K and L.acidophilus ROO52. The crude bacteriocin that was produced by the L.rhamnosus GG-TACC exhibited significantly (P<0.05) the highest antibacterial potency (100 %) against both the closely related strains of lactobacilli and the stressed E.coli O157:H7 by the activation of the LPS. The activation of the natural LPS of inoculated pasteurized milk had significantly (P<0.05) influenced the inactivation degree of the crude bacteriocin against E.coli O157:H7. There was a significant (P<0.05) reduction in the viable counts of stressed E.coli O157:H7 after each exposure time period (6, 24 and 48 hrs.) to the crude bacteriocin at room storage temperature. An overall conclusion on the basis of the current results pointed out that complete elimination of viable bacterial cells was not achieved neither in the stabilized milk (Activation of LPS) nor after subjecting the stabilized milk to the action of the crude bacteriocin produced by L.rhamnosus GG-ATCC at room storage temperature.

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Effects of Fermentative Factors on Biochemical, Microbiological and Sensory Characteristics of Probiotic Iranian Fermented Milk (Doogh)

Current Nutrition & Food Science ◽

10.2174/1573401313666170614092802 ◽

2019 ◽

Vol 15 (1) ◽

pp. 40-47

Author(s):

Elaheh Ahmadi ◽

Reza Mohammadi ◽

Sara Hasanvand ◽

Milad Rouhi ◽

Amir Mohammad Mortazavian ◽

...

Keyword(s):

Incubation Temperature ◽

Storage Temperature ◽

Starter Culture ◽

Fermented Milk ◽

Biochemical Properties ◽

Viable Count ◽

Sensory Characteristics ◽

Refrigerated Storage ◽

Increase Rate ◽

Probiotic Strains

Background: Doogh is a traditional Iranian fermented milk drink that is currently a very popular product in Iran. In the present study, the combined effects of incubation temperature, type of starter culture, and final pH of fermentation on the viability of two probiotic strains (Lactobacillus acidophilus La-5 (A) and Bifidobacterium lactis Bb-12 (B)) and biochemical and sensory characteristics of probiotic Doogh were investigated. Method: Different treatments were prepared with yoghurt starter culture containing probiotics, using reconstituted skimmed milk with 6% of solid nonfat. They were incubated at 38°C or 44°C until pH 4.0 or pH 4.5 and were kept for 21 days at 4°C or 8°C storage temperature. The biochemical properties of treatments were evaluated during fermentation and refrigerated storage. The viable count and sensory attributes of treatments were studied at the end of fermentation and at the end of storage. Results: Results showed that the greatest mean pH drop rate, mean acidity increase rate and mean redox potential increase rate and the shortest incubation time were observed in treatments incubated at 44°C with final pH of 4.5. The highest survival of both probiotic strains during storage was related to treatments with fermentation temperature of 38°C and final pH of 4.5. Treatments ABY1-38°C-4.0 had the highest sensorial total acceptance at the end of refrigerated storage. Conclusion: It would be concluded that the best treatment was ABY3-38°C-4 stored at 8°C in regards of probiotics’ viability and sensory characteristics of Doogh. Thus, controlling the temperature of refrigerated storage is the most importance factor during storage and distribution.

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pH-, Lactic Acid-, and Non-Lactic Acid-Dependent Activities of Probiotic Lactobacilli against Salmonella enterica Serovar Typhimurium

Applied and Environmental Microbiology ◽

10.1128/aem.71.10.6008-6013.2005 ◽

2005 ◽

Vol 71 (10) ◽

pp. 6008-6013 ◽

Cited By ~ 156

Author(s):

Domitille Fayol-Messaoudi ◽

Cédric N. Berger ◽

Marie-Hélène Coconnier-Polter ◽

Vanessa Liévin-Le Moal ◽

Alain L. Servin

Keyword(s):

Lactic Acid ◽

Growth Phase ◽

Salmonella Enterica ◽

Lactobacillus Rhamnosus ◽

Stationary Growth Phase ◽

Exponential Growth Phase ◽

Killing Activity ◽

Serovar Typhimurium ◽

Probiotic Strains ◽

Probiotic Lactobacilli

ABSTRACT The mechanism(s) underlying the antibacterial activity of probiotic Lactobacillus strains appears to be multifactorial and includes lowering of the pH and the production of lactic acid and of antibacterial compounds, including bacteriocins and nonbacteriocin, non-lactic acid molecules. Addition of Dulbecco's modified Eagle's minimum essential medium to the incubating medium delays the killing activity of lactic acid. We found that the probiotic strains Lactobacillus johnsonii La1, Lactobacillus rhamnosus GG, Lactobacillus casei Shirota YIT9029, L. casei DN-114 001, and L. rhamnosus GR1 induced a dramatic decrease in the viability of Salmonella enterica serovar Typhimurium SL1344 mainly attributable to non-lactic acid molecule(s) present in the cell-free culture supernatant (CFCS). These molecules were more active against serovar Typhimurium SL1344 in the exponential growth phase than in the stationary growth phase. We also showed that the production of the non-lactic acid substance(s) responsible for the killing activity was dependent on growth temperature and that both unstable and stable substances with killing activity were present in the CFCSs. We found that the complete inhibition of serovar Typhimurium SL1344 growth results from a pH-lowering effect.

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Topical Probiotics for Women’s Urogenital Health: Selection of an Oil-based Carrier

OBM Integrative and Complementary Medicine ◽

10.21926/obm.icm.2104040 ◽

2021 ◽

Vol 06 (04) ◽

pp. 1-1

Author(s):

Scarlett Puebla-Barragan ◽

◽

Britney Lamb ◽

Serenah Jafelice ◽

Gregor Reid ◽

...

Keyword(s):

Lactobacillus Reuteri ◽

Lactobacillus Rhamnosus ◽

Coconut Oil ◽

Petroleum Jelly ◽

Vaginal Microbiome ◽

Topical Product ◽

Freeze Dried ◽

Probiotic Strains ◽

Selection Of

Vaginal care products are widely used by women to relieve discomfort such as pain, itching and malodour, all of which are commonly caused by conditions resulting from microbiota dysbiosis. Previous studies showed that probiotic strains Lacticaseibacillus (formerly Lactobacillus) rhamnosus GR-1 (LGR-1) and Limosilactobacillus (formerly Lactobacillus) reuteri RC-14 (LRC-14), can aid in restoring homeostasis in the vaginal microbiome when taken orally. A topical product containing these strains could be of value for reducing malodour and improving quality of life. However, the formulation of such a product is a challenge, given that its ingredients must maintain shelf-life viability by excluding moisture. Here, we tested petroleum jelly, mineral oil, coconut oil, and olive oil for how well they maintained the viability of freeze-dried probiotic strains over a six-month timeframe. None of the oils caused excessive loss of bacterial viability, with petroleum jelly and coconut oil showing the most promise. Based on existing knowledge of these oils on the female genitalia, coconut oil and petroleum jelly could be suitable probiotic carriers for clinical testing.

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Development of milk protein edible films incorporated with Lactobacillus rhamnosus GG

BioResources ◽

10.15376/biores.15.3.6960-6973 ◽

2020 ◽

Vol 15 (3) ◽

pp. 6960-6973

Author(s):

Yun Ying Lee ◽

Elaine ◽

Yus Aniza Yusof ◽

Liew Phing Pui

Keyword(s):

Storage Temperature ◽

Lactobacillus Rhamnosus ◽

Sodium Caseinate ◽

Edible Films ◽

Protein Isolate ◽

Drying Process ◽

Lactobacillus Rhamnosus Gg ◽

Film Forming ◽

Puncture Force ◽

And Storage

Bioactive edible films have the potential to be probiotic carriers. This innovative approach can replace plastic packaging and can benefit human health. This study demonstrated the incorporation of Lactobacillus rhamnosus GG (LGG) into whey protein isolate (WPI) and sodium caseinate (NaCas) edible films. Probiotic cells were directly incorporated into the film forming solutions, and the films were produced by the casting method. The physical, mechanical, and probiotic viability properties of the edible films were determined in the presence and absence of LGG. Furthermore, the viability of LGG was evaluated during the drying process and storage of 14 days at 4 °C and 25 °C, respectively. The results showed the incorporation of LGG increased the moisture content, puncture force, and lightness of both films. However, viability of LGG was lower in the WPI film regardless of storage temperature. At the end of storage days, both WPI and NaCas edible films maintained the LGG viability above the recommended levels when stored at 4 °C, which was 106 CFU/g. The findings of this study suggested that edible films made of WPI and NaCas showed feasibility to immobilize LGG with chilled storage at 4 ℃.

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Evaluation of viability of probiotic bacteria in mango (Mangifera indica L. Cv. “Tommy Atkins”) beverage

DYNA ◽

10.15446/dyna.v85n207.70578 ◽

2018 ◽

Vol 85 (207) ◽

pp. 84-92 ◽

Cited By ~ 1

Author(s):

Elizabeth Cristina Acevedo-Martínez ◽

Carolina Gutiérrez Cortés ◽

Maribel García Mahecha ◽

Consuelo Díaz Moreno

Keyword(s):

Storage Temperature ◽

Mangifera Indica ◽

Titratable Acidity ◽

Probiotic Bacteria ◽

Functional Beverages ◽

Probiotic Strains ◽

Three Stages ◽

Technological Challenge ◽

And Storage ◽

Selection Of

The interest about probiotic bacteria supplementation in fruit beverages has been increased recently in order to develop functional beverages without lactose. That is a technological challenge since pH and storage temperature can affect their viability. The aim of this study was to evaluate the viability of three commercial probiotic strains (L. paracasei, L. casei and L. rhamnosus) in mango beverage stored at 4°C. This research was developed in three stages: the assessment of the acid strain tolerance, the selection of a prebiotic as cellular protectant against environmental stress, the evaluation of physiochemical and sensory stability during storage. L. casei was chosen as the most stable strain with FOS at 5% as a prebiotic substance that stimulated its growth. At the final stage, it was found that L. casei produced significant changes in pH and titratable acidity in mango beverages after one week at 4°C, which was also detected by consumers with good sensory acceptance

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Persistence of Lactobacillus fermentum RC-14 and Lactobacillus rhamnosus GR-1 but Not L. rhamnosus GG in the Human Vagina as Demonstrated by Randomly Amplified Polymorphic DNA

Clinical and Vaccine Immunology ◽

10.1128/cdli.9.1.92-96.2002 ◽

2002 ◽

Vol 9 (1) ◽

pp. 92-96 ◽

Cited By ~ 17

Author(s):

Gillian E. Gardiner ◽

Christine Heinemann ◽

Andrew W. Bruce ◽

Dee Beuerman ◽

Gregor Reid

Keyword(s):

Molecular Biology ◽

Rapd Analysis ◽

Lactobacillus Rhamnosus ◽

Randomly Amplified Polymorphic Dna ◽

Urogenital Infections ◽

Vaginal Swabs ◽

Human Vagina ◽

Probiotic Strains ◽

Vaginal Tract ◽

Selection Of

ABSTRACT Lactobacillus rhamnosus GR-1 and L. fermentum RC-14 are well-characterized probiotic strains with efficacy in the prevention and treatment of urogenital infections in women. The aim of the present study was to apply a molecular biology-based methodology for the detection of these strains and L. rhamnosus GG (a commercially available intestinal probiotic) in the human vagina in order to assess probiotic persistence at this site. Ten healthy women inserted vaginally a capsule containing either a combination of strains GR-1 and RC-14 or the GG strain for 3 consecutive nights. Vaginal swabs taken before and at various time points after probiotic insertion were analyzed, and the Lactobacillus flora was assessed by randomly amplified polymorphic DNA (RAPD) analysis. This method generated discrete DNA fingerprints for GR-1, RC-14, and GG and enabled successful detection of these strains in the vagina. Strain GR-1 and/or strain RC-14 was found to persist in the vaginal tract for up to 19 days after vaginal instillation, while L. rhamnosus GG was detectable for up to 5 days postadministration. In conclusion, the fates of probiotic L. rhamnosus and L. fermentum strains were successfully monitored in the human vagina by RAPD analysis. This technique provides molecular biology-based evidence that RC-14 and GR-1, strains selected as urogenital probiotics, persist in the human vagina and may be more suited to vaginal colonization than L. rhamnosus GG. This highlights the importance of proper selection of strains for urogenital probiotic applications.

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Lactobacillus rhamnosus GG: experience in pediatric gastroenterology

Rossiyskiy Vestnik Perinatologii i Pediatrii (Russian Bulletin of Perinatology and Pediatrics) ◽

10.21508/1027-4065-2019-64-6-20-29 ◽

2020 ◽

Vol 64 (6) ◽

pp. 20-29

Author(s):

I. N. Zakharova ◽

E. Yu. Borzova ◽

M. A. Simakova

Keyword(s):

Eradication Therapy ◽

Lactobacillus Rhamnosus ◽

Modern Science ◽

Host Cells ◽

Current Evidence ◽

Human Organism ◽

Good Growth ◽

Lactobacillus Rhamnosus Gg ◽

Treatment And Prevention ◽

Probiotic Strains

Human organism is considered as a symbiotic microorganism according to the standpoint of modern science which number of commensal microbes is many times greater than the number of host cells. Normal human microbiota is involved in many physiological processes in the organism, and dysbiosis is associated with the development of a number of diseases. The accumulated knowledge about the composition of the normal microbiome allowed to suggest that its modification can change the course of the disease, and so the study of probiotics was initiated. One of the most studied probiotic strains is Lactobacillus rhamnosus GG (GG), ATCC 53103, isolated in 1985. Due to the strain’s resistance to acid and bile, good growth characteristics and the ability to adhere to the intestinal epithelial layer, Lactobacillus rhamnosus GG is most widely used in a variety of commercially available probiotic products. The article provides a review of the literature on the studies of this probiotic in the treatment and prevention of gastroenterological pathology in children, in particular, current evidence of the effectiveness of Lactobacillus rhamnosus GG in the treatment of acute gastroenteritis, antibiotic-associated diarrhea, as well as the results of studies in necrotizing enterocolitis, functional disorders of the intestine, in the eradication therapy for infection caused by Helicobacter pylori.

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Adaptation factors of the probiotic Lactobacillus rhamnosus GG

Beneficial Microbes ◽

10.3920/bm2010.0032 ◽

2010 ◽

Vol 1 (4) ◽

pp. 335-342 ◽

Cited By ~ 21

Author(s):

S. Lebeer ◽

J. Vanderleyden ◽

S. De Keersmaecker

Keyword(s):

Current Knowledge ◽

Lactobacillus Rhamnosus ◽

Health Benefit ◽

Probiotic Strain ◽

Probiotic Bacteria ◽

Host Immune System ◽

Lactobacillus Rhamnosus Gg ◽

Probiotic Lactobacilli ◽

Micro Organisms ◽

Performance Adaptation

Probiotic bacteria are administered as live micro-organisms to provide a health benefit to the host. Knowledge on adaptation factors that promote the survival and persistence of probiotics in the intestine is key to understand and improve their ecological and probiotic performance. Adaptation factors include adhesins, molecules conferring stress tolerance and nutritional versatility, antimicrobial products against competing microbes, and factors promoting resistance against the host immune system. Here, we present an overview of the current knowledge on adaptation factors of probiotic lactobacilli, with focus on the prototypical and widely documented probiotic strain Lactobacillus rhamnosus GG.

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Prebiotics and probiotics: the prevention and reduction in severity of atopic dermatitis in children

Beneficial Microbes ◽

10.3920/bm2013.0034 ◽

2014 ◽

Vol 5 (2) ◽

pp. 151-160 ◽

Cited By ~ 30

Author(s):

N. Foolad ◽

A.W. Armstrong

Keyword(s):

Atopic Dermatitis ◽

Lactobacillus Rhamnosus ◽

Narrative Review ◽

Lactobacillus Rhamnosus Gg ◽

Single Strain ◽

Probiotic Strains

The purpose of this review was to identify whether supplementation with prebiotics and/or probiotics help prevent the development or reduce the severity of atopic dermatitis in children less than three years of age. Since 1997, immunostimulatory supplements, such as prebiotics and probiotics, have been investigated. Various supplementations include probiotics (single strain or mix), probiotics with formula, probiotics mix with prebiotics, and prebiotics. In this narrative review, we examined 13 key articles on prebiotics and/or probiotics, and their effects on infant atopic dermatitis. Among the selected studies, a total of 3,023 participants received supplements or placebo. Eight out of the 13 (61.5%) studies reported a significant effect on the prevention of atopic dermatitis after supplementation with probiotics and/or prebiotics. Five out of the 13 (38.5%) studies indicated significant reduction in the severity of atopic dermatitis after supplementation. Based on the available studies, supplementation with certain probiotics (Lactobacillus rhamnosus GG) appears to be an effective approach for the prevention and reduction in severity of atopic dermatitis. A mix of specific probiotic strains prevented atopic dermatitis among infants. Based on studies with prebiotics, there was a long-term reduction in the incidence of atopic dermatitis. Supplementation with prebiotics and probiotics appears useful for the reduction in the severity of atopic dermatitis. Additional interventional studies exploring prebiotics and probiotics are imperative before recommendations can be made.

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