scholarly journals Viability of Probiotics (Lactobacillus acidophilus and Bifidobacterium bifidum) in set type yogurt made from buffalo milk

2021 ◽  
Vol 10 (4) ◽  
Author(s):  
Muhammad Bilal
Keyword(s):  
Lactobacillus Acidophilus ◽  
Buffalo Milk ◽  
Bifidobacterium Bifidum

Age-related decline in macrophage and lymphocyte functions in mice and its alleviation by treatment with probiotic Dahi containing Lactobacillus acidophilus and Bifidobacterium bifidum

2011 ◽  
Vol 78 (4) ◽  
pp. 404-411 ◽  
Author(s):  
Deepti Kaushal ◽  
Vinod K Kansal
Keyword(s):  
Nitric Oxide ◽  
Lactobacillus Acidophilus ◽  
Basal Diet ◽  
Buffalo Milk ◽  
Bifidobacterium Bifidum ◽  
Prostaglandin E ◽  
Immune Functions ◽  
Age Related ◽  
Tnf Α ◽  
Young Mice

This study evaluated the effects of probiotic Dahi administration in ageing mice on macrophage and lymphocyte functions. Probiotic Dahi were prepared by co-culturing in buffalo milk (3% fat) Dahi bacteria (Lactococcus lactis ssp. cremoris NCDC-86 and Lc. lactis ssp. lactis biovar diacetylactis NCDC-60) along with Lactobacillus acidophilus LaVK2 (La-Dahi) or combined Lb. acidophilus and Bifidobacterium bifidum BbVK3 (LaBb-Dahi). Four groups of 12 mo old mice were fed for four months, with the supplements (5 g/day) of buffalo milk (3% fat), Dahi, La-Dahi and LaBb-Dahi, respectively, in addition to basal diet, and a fifth group that received no supplements served as control. The immune functions of young mice (4 mo old) were also compared with those of ageing adult mice (16 mo old). The production of nitric oxide and cytokines IL-6 and TNF-α declined and that of immunosuppressive prostaglandin E2 (PGE2) increased by stimulated peritoneal and splenic macrophages in ageing mice, compared with their young counterparts. The proliferation of stimulated splenocytes diminished and the production of IL-2 decreased and that of IL-6 and TNF-α enhanced in ageing compared with young mice. Feeding ageing mice with La-Dahi or LaBb-Dahi improved peritoneal macrophage functions stimulating nitric oxide and IL-6 and diminishing PGE2 production. Feeding La-Dahi or LaBb-Dahi also improved lymphocyte functions stimulating their proliferation and production of IL-2 in ageing mice. To conclude, the probiotic La-Dahi and LaBb-Dahi are effective in reversing age related decline in immune functions in mice.

Exploring the ameliorative potential of probiotic Dahi containing Lactobacillus acidophilus and Bifidobacterium bifidum on dextran sodium sulphate induced colitis in mice

2013 ◽  
Vol 80 (1) ◽  
pp. 21-27 ◽  
Author(s):  
Sagar R. Jadhav ◽  
Umesh Kr. Shandilya ◽  
Vinod K. Kansal
Keyword(s):  
Ulcerative Colitis ◽  
Disease Activity ◽  
Lactobacillus Acidophilus ◽  
Basal Diet ◽  
Buffalo Milk ◽  
Bifidobacterium Bifidum ◽  
Sodium Sulphate ◽  
Organ Weight ◽  
Adjunctive Treatment ◽  
Dss Colitis

Conventional medical therapies for ulcerative colitis (UC) are still limited due to the adverse side effects like dose-dependent diarrhoea and insufficient potency to keep in remission for long-term periods. So, new alternatives that provide more effective and safe therapies for ulcerative colitis are constantly being sought. In the present study, probiotic LaBb Dahi was selected for investigation of its therapeutic effect on DSS-induced colitis model in mice. LaBb Dahi was prepared by co-culturing Dahi culture of Lactococci along with selected strain of Lactobacillus acidophilus LaVK2 and Bifidobacterium bifidum BbVK3 in buffalo milk. Four groups of mice (12 each) were fed for 17 d with buffalo milk (normal control), buffalo milk plus DSS (Colitis control), Dahi plus DSS, and LaBb Dahi plus DSS, respectively, with basal diet. The disease activity scores, weight loss, organ weight, colon length, myeloperoxidase (MPO) and β-glucoronidase activity was assessed, and the histopathological picture of the colon of mice was studied. All colitis control mice evidenced significant increase in MPO, β-glucoronidase activity and showed high disease activity scores along with histological damage to colonic tissue. Feeding with LaBb Dahi offered significant reduction in MPO activity, β-glucoronidase activity and improved disease activity scores. We found significant decline in length of colon, organ weight and body weight in colitis induced controls which were improved significantly by feeding LaBb Dahi. The present study suggests that LaBb Dahi can be used as a potential nutraceutical intervention to combat UC related changes and may offer effective adjunctive treatment for management of UC.

Physicochemical, microbiological, and sensory characteristics of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Mariya Dushkova ◽  
Siyka Kodinova ◽  
Zapryana Denkova ◽  
Velichka Yanakieva ◽  
Nikolay Dimitrov Menkov
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Dry Matter ◽  
Titratable Acidity ◽  
Bifidobacterium Bifidum ◽  
Sensory Characteristics ◽  
Viable Cells ◽  
Goat’S Milk ◽  
Goat's Milk

Abstract The purpose of this study was to investigate the microbiological (number of viable lactic acid bacteria and bifidobacteria), physicochemical (dry matter, protein and fat contents, titratable acidity, and pH), and sensory characteristics (appearance of coagulum, taste and aroma, structure at cutting, color, and consistency at shattering) of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk. These yoghurts were obtained using volume reduction ratios of 2 and 3 with the probiotic starters MZ2f, MZ2f + Bifidobacterium bifidum BB – 87, and MZ2f + Lactobacillus acidophilus LAB – 8. The increase in the level of the concentration by ultrafiltration led to an increase in the dry matter, protein and fat contents of the yoghurts, in the number of lactic acid bacteria and titratable acidity, and to a decrease in the pH. The twofold concentration by ultrafiltration resulted in a higher number of lactic acid bacteria in comparison with yoghurts made without ultrafiltration, and with better sensory characteristics compared to yoghurts without and with threefold ultrafiltration. The higher number of viable cells and better sensory characteristics were obtained for yoghurts with MZ2f + Bifidobacterium bifidum BB – 87 and MZ2f + Lactobacillus acidophilus LAB – 8 in comparison with MZ2f alone.

scholarly journals Minas-type fresh cheese developed from buffalo milk with addition of L. acidophilus

2009 ◽  
Vol 66 (4) ◽  
pp. 481-485 ◽  
Author(s):  
Bruna Marcatti ◽  
Ana Mônica Quinta Barbosa Habitante ◽  
Paulo José do Amaral Sobral ◽  
Carmen Sílvia Favaro-Trindade
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Acidophilus ◽  
Buffalo Milk ◽  
Probiotic Properties ◽  
Texture Profile ◽  
Sensory Acceptance ◽  
Probiotic Cheese ◽  
Fresh Cheese ◽  
Processing And Storage ◽  
And Storage

Effective incorporation of a probiotic into foods requires the culture to remain viable all along processing and storage, without adverse alterations to sensory characteristics. The objective of this work was developing Minas-type fresh cheese with probiotic properties from buffalo milk. Four batches of Minas-type fresh cheese were prepared using buffalo milk: batch T1 in which neither culture nor lactic acid added; batch T3 in which only lactic acid added; batches T2 and T4 , both added of Lactobacillus acidophilus LAC 4, but T4 was also acidified. Resulting cheeses were evaluated for probiotic culture stability, texture profile, sensory acceptance, and changes in pH. The T4 probiotic cheese presented hardness, gumminess, and chewiness significantly lower than the other treatments. However, values for springiness and cohesiveness did not differ between all cheeses, and no sensory differences (p > 0.05) were found between treatments for texture, taste, and overall acceptance. The addition of probiotic to the acidified cheese (T4) yielded best aroma. The populations of L. acidophilus were greater than 10(6) CFU g-1 after 28 days of storage all products. Minas-type fresh cheese from buffalo milk is a suitable food for the delivery of L. acidophilus, since the culture remained viable during the shelf life of the products and did not negative affect analysed parameters.

Beneficial Interrelationships Between Certain Microorganisms and Humans: Candidate Microorganisms for Use as Dietary Adjuncts1,2

1979 ◽  
Vol 42 (2) ◽  
pp. 164-167 ◽  
Author(s):  
S. E. GILLILAND
Keyword(s):  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Intestinal Tract ◽  
Bifidobacterium Bifidum ◽  
Enteric Pathogens ◽  
Survival And Growth ◽  
The Stability

The lactobacilli most often mentioned as beneficial dietary adjuncts are Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus bifidus (Bifidobacterium bifidum). These organisms all possess characteristics which would permit their survival and growth in the intestinal tract. They also produce antagonistic actions toward enteric pathogens. Various products are available which contain these organisms; however, there does appear to be a need for improving the stability of these bacteria in such products.

scholarly journals Proof-of-concept trial of the combination of lactitol with Bifidobacterium bifidum and Lactobacillus acidophilus for the eradication of intestinal OXA-48-producing Enterobacteriaceae

Gut Pathogens ◽  
2020 ◽  
Vol 12 (1) ◽  
Author(s):  
Juan Carlos Ramos-Ramos ◽  
Fernando Lázaro-Perona ◽  
José Ramón Arribas ◽  
Julio García-Rodríguez ◽  
Jesús Mingorance ◽  
...  
Keyword(s):  
Lactobacillus Acidophilus ◽  
Bifidobacterium Bifidum ◽  
Proof Of Concept

Effect of Lithium Chloride and Sodium Propionate on Growth of Selected Probiotics

2011 ◽  
Vol 480-481 ◽  
pp. 66-69
Author(s):  
He Chen ◽  
Li Yuan Ji ◽  
Guo Wei Shu ◽  
Zhao Wei Wang
Keyword(s):  
Optical Density ◽  
Lithium Chloride ◽  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Lactobacillus Rhamnosus ◽  
Bifidobacterium Bifidum ◽  
Significant Inhibition ◽  
Lactobacillus Bulgaricus ◽  
Sodium Propionate

Effect of Lithium Chloride (LiCl) and Sodium Propionate (CH3CH2COONa) on growth of Lactobacillus acidophilus, Bifidobacterium bifidum, Lactobacillus bulgaricus, Lactobacillus casei and Lactobacillus rhamnosus was studied by measuring optical density at 600nm (OD600) and pH using MRS media as the control. The addition of each substance (%, w/v) was 0.025%, 0.05%, 0.1%, 0.2% and 0.3%. Results were as follows: addition of LiCl has the significant inhibition on growth of Lactobacillus acidophilus, Bifidobacterium bifidum and Lactobacillus bulgaricus at incubation 12h. The optimum selective concentration of LiCl in MRS media was 0.1% both for Lactobacillus acidophilus and Lactobacillus bulgaricus. Lactobacillus rhamnosus can tolerate the substances mentioned above. Sodium Propionate has no effect for any of five strains.

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