Survival of Lactobacillus delbrueckii UFV H2b20 in fermented milk under simulated gastric and intestinal conditions

The survival of Lactobacillus delbrueckii UFV H2b20 was assessed in fermented milk, both during the storage period and after exposure to simulated gastric and intestinal juices, as well the detection of the gene fbpA involved in adherence to human gastrointestinal tract. L. delbrueckii UFV H2b20 remained stable and viable for 28 days under refrigerated storage conditions. After one day of storage, that strain exhibited a one-log population reduction following exposure in tandem to simulated gastric and intestinal juices. After 14 days of storage, a two-log reduction was observed following 90 min of exposure to the simulated gastric conditions. However, the strain did not survive following exposure to the simulated intestinal juice. The observed tolerance to storage conditions and resistance to the simulated gastric and intestinal conditions confirm the potential use of L. delbrueckii UFV H2b20 as a probiotic, which is further reinforced by the detection of fbpA in this strain.

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Studies on Storage Quality Evaluation of Dried Wild Pomegranate Arils (Anardana) Prepared in Mechanical Cabinet Drier

International Research Journal of Pure and Applied Chemistry ◽

10.9734/irjpac/2020/v21i1130226 ◽

2020 ◽

pp. 79-91

Author(s):

Abhimanyu Thakur ◽

N. S. Thakur ◽

.` Hamid ◽

Pradeep Kumar ◽

Sunakshi Gautam

Keyword(s):

Acid Content ◽

Storage Period ◽

Storage Conditions ◽

Quality Characteristics ◽

Himachal Pradesh ◽

Soluble Solids ◽

Appreciable Amount ◽

Refrigerated Storage ◽

Ambient Conditions ◽

Jammu And Kashmir

Wild pomegranate (Punica granatum L.), fruit is widely found in hilly slopes of Himachal Pradesh, Uttarakhand and Jammu and Kashmir. It contains higher amount of acid content along with other quality characteristics. To exploit the appreciable amount of acid content in this fruit, a popular dried product known as anardana was prepared in mechanical cabinet drier from the fruits procured from Karsog area of Mandi district of Himachal Pradesh, India (1265 m above mean sea level). The anardana was packed in aluminium laminated pouch with vacuum (ALPV), aluminium laminated pouch (ALP) and gunny bags which were stored under ambient and refrigerated storage conditions so as to study the effect of packaging and storage on its quality. During storage, moisture, water activity, reducing sugars, NEB (Non enzymatic browning), HMF (Hydroxymethyl furfural) and furfural content increased whereas, TSS (Total soluble solids), titratable acidity, total sugars, ascorbic acid, anthocyanins, starch, total fibre and residual SO2 decreased during storage. After 12 months of storage period, higher retention of various quality characteristics was observed in anardana packed in ALPV followed by ALP and gunny bags. However, changes were slower in refrigerated storage conditions as compared to that under ambient conditions.

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Probiotic fermented milk drink added with cashew pulp (Anacardium occidentale): formulation, physicochemical, microbiological and sensory characteristics

Research Society and Development ◽

10.33448/rsd-v9i8.6753 ◽

2020 ◽

Vol 9 (8) ◽

pp. e990986753

Author(s):

Flávia Roberta Monteiro de Souza ◽

Natália Gabriela Silva Santos ◽

Deborah de Melo Magalhães Padilha ◽

Danielle Soares Bezerra ◽

Maria Beatriz Mesquita Cansação Felipe ◽

...

Keyword(s):

Storage Period ◽

Fermented Milk ◽

Sensory Characteristics ◽

Refrigerated Storage ◽

Milk Products ◽

Fermented Beverages ◽

Ph Values ◽

Brazilian Legislation ◽

Microbiological Stability ◽

Fermented Milk Products

The health aspects associated with fermented milk products have resulted in increased consumption of this beverage. Three fermented beverages added with cashew pulp and different concentrations of whey (10, 20 and 30 %) were produced, being stored for a period of 28 days and evaluated regarding their physicochemical, microbiological and sensory characteristics. Fifty-two tasters evaluated acceptance of the beverages using hybrid 9-point hedonic scales. It was found that the lower the proportion of whey used in the beverages, the higher the total solids, proteins, fat and caloric values (p<0.05). Regarding ash values, no significant differences were observed (p>0.05). Beverages pH values did not differ when evaluated on the same day of storage (p>0.05). After 7, 14, 21 and 28 days of storage, differences were observed (p <0.05) regarding acidity values, except for the time 0. The beverages presented probiotic viability during the storage period, being the count above the minimum recommended by the current Brazilian legislation. Even though the beverages added with 10 % of whey presented a better acceptability index, the other beverages developed in this study presented good acceptance by the tasters. The probiotic beverages flavored with cashew fruit were nutritionally and technologically viable and presented physicochemical and microbiological stability during refrigerated storage for 28 days.

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Survival of Constitutive Microflora in Commercially Fermented Milk Containing Bifidobacteria During Refrigerated Storage

Journal of Food Protection ◽

10.4315/0362-028x-57.8.731 ◽

1994 ◽

Vol 57 (8) ◽

pp. 731-733 ◽

Cited By ~ 41

Author(s):

L.M. MEDINA ◽

R. JORDANO

Keyword(s):

Shelf Life ◽

Fermented Milk ◽

Lactobacillus Delbrueckii ◽

Refrigerated Storage ◽

Streptococcus Salivarius ◽

Ph Values ◽

Lactobacillus Delbrueckii Subsp

The survival of constitutive microflora was studied in one batch (n = 50) of fermented milk containing bifidobacteria produced in Spain during storage at 7°C. Levels of Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Bifidobacterium spp. and the pH of the product were determined on the day of collection and after 10, 17, 24, 28, 31, 36, 42, 51, and 84 d of storage. Initial populations of streptococci, lactobacilli, and bifidobacteria were 2.6 × 108, 5.1 × 107, and 7.4 × 106 CFU/g, respectively. The S. salivarius subsp. thermophilus population increased slightly after 10 d and then decreased during further refrigerated storage. Numbers of Bifidobacterium and L. delbrueckii subsp. bulgaricus decreased faster during storage. After 24 d (the reported shelf life of the product), levels of streptococci decreased only 10.7% as compared to decreases of 85.4 and 92.6% for lactobacilli and bifidobacteria, respectively. The pH values were between 4.57 and 3.81.

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Defining the Bacteroides Ribosomal Binding Site

Applied and Environmental Microbiology ◽

10.1128/aem.03086-12 ◽

2013 ◽

Vol 79 (6) ◽

pp. 1980-1989 ◽

Cited By ~ 23

Author(s):

Udo Wegmann ◽

Nikki Horn ◽

Simon R. Carding

Keyword(s):

Gastrointestinal Tract ◽

Binding Site ◽

Transcription Initiation ◽

Bacterial Species ◽

Lactobacillus Delbrueckii ◽

Expression Vectors ◽

Human Gastrointestinal Tract ◽

Vast Number ◽

Content Type ◽

Ribosomal Binding Site

ABSTRACTThe human gastrointestinal tract, in particular the colon, hosts a vast number of commensal microorganisms. Representatives of the genusBacteroidesare among the most abundant bacterial species in the human colon.Bacteroidetesdiverged from the common line of eubacterial descent before other eubacterial groups. As a result, they employ unique transcription initiation signals and, because of this uniqueness, they require specific genetic tools. Although some tools exist, they are not optimal for studying the roles and functions of these bacteria in the human gastrointestinal tract. Focusing on translation initiation signals inBacteroides, we created a series of expression vectors allowing for different levels of protein expression in this genus, and we describe the use ofpepIfromLactobacillus delbrueckiisubsp.lactisas a novel reporter gene forBacteroides. Furthermore, we report the identification of the 3′ end of the 16S rRNA ofBacteroides ovatusand analyze in detail its ribosomal binding site, thus defining a core region necessary for efficient translation, which we have incorporated into the design of our expression vectors. Based on the sequence logo information from the 5′ untranslated region of otherBacteroidalesribosomal protein genes, we conclude that our findings are relevant to all members of this order.

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Comparative Study of Commercial Starter and Gum-producing Lactic Acid Bacteria Isolated from Palm-sap on Yoghurt

Asian Food Science Journal ◽

10.9734/afsj/2020/v19i230236 ◽

2020 ◽

pp. 28-39

Author(s):

Oniovosa Leonard Adamu- Governor ◽

Peter Nwabueze Okolie ◽

Emmanuel Mmmaduabuchi Ikegwu ◽

Ifedinma Henrietta Obeten ◽

Christiana Oluwatoyin Abiona ◽

...

Keyword(s):

Lactobacillus Acidophilus ◽

Storage Period ◽

Streptococcus Thermophilus ◽

Fermented Milk ◽

Starter Cultures ◽

Lactobacillus Delbrueckii ◽

Cow Milk ◽

Significant Difference

Yoghurt remains a fermented milk of choice globally but its desirability is limited by quality attributes and syneresis. In this study, the effect of using exopolysaccharide (EPS) producing starter cultures and EPS on the quality attribute of yoghurt produced from cow milk was examined. Two starter cultures of EPS-producing LAB were used singly and in combination in three treatments portions (YEPSLa, Lactobacillus acidophilus yoghurt; YEPSLs, Leuconostoc suionicum; YEPSLa + YEPSLs, Lactobacillus acidophilus and Leuconostoc suionicum); Yxg, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus to produced yoghurt while reference yoghurt (RY) was obtained from the market and refrigerated stored at 4oC. Sensory, proximate composition, textural, rheological properties and whey separation were carried out after 1 and 28 days only, while physicochemical and microbiological were analyzed after 1, 7, 14 and 28 days. No significant difference (p ˂0.05) between RY (8.60 ± 0.60), (7.21±0.10) and YEPSLa + YEPSLs (8.54 ± 0.71), (7.25 ± 0.21) in overall acceptability for day 1 and 28. Moisture (82.45 ± 0.12 - 81.31 ± 0.06%), fat (3.46 ± 0.01 - 3.42 ± 0.03%) and carbohydrate (13.05 ± 0.11 to 12.51 ± 0.10%) contents decreased while total solids (17.57 ± 0.12 - 17.97 ± 0.12%), ash (0.56 ± 0.02 - 0.57 ± 0.02%) and protein (3.74 ± 0.01 - 4.30%) contents increased respectively across the yoghurts. The result showed that the highest cohesiveness and syneresis was observed in YEPSLa + YEPSLs (27.52 ± 0.63) and commercial yoghurt (29.10 ± 0.31), the lowest in Yxg (16.71 ± 0.21) and YEPSLa + YEPSLs (21.50 ± 0.51). The highest viscosity was observed in YEPSLa + YEPSLs across the rotation speeds. The pH and titratable acid ranged (4.28 – 4.50; 0.90 – 1.41) while the total bacteria colony count (5.5×108 – 11.0×108cfu/ml) during 28 days storage period. Overall, EPS produced by EPS-producing LAB both In-vitro and In-vivo improve texture, mouthfeel, viscosity and reduce syneresis in yoghurt. Combine cultures of Lactobacillus acidophilus and Leuconostoc suionicum and their EPSs competed favourably with conventional starter, and other stabilizing agents in cow milk yoghurt.

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Probiotics: A Dietary Factor to Modulate the Gut Microbiome, Host Immune System, and Gut–Brain Interaction

Microorganisms ◽

10.3390/microorganisms8091401 ◽

2020 ◽

Vol 8 (9) ◽

pp. 1401 ◽

Cited By ~ 1

Author(s):

Tetsuji Hori ◽

Kazunori Matsuda ◽

Kenji Oishi

Keyword(s):

Gastrointestinal Tract ◽

Animal Studies ◽

Endocrine Cells ◽

Short Chain Fatty Acids ◽

Fermented Milk ◽

Research Area ◽

Host Cells ◽

Host Immune System ◽

Human Gastrointestinal Tract

Various benefits of probiotics to the host have been shown in numerous human clinical trials. These organisms have been proposed to act by improving the balance of the gut microbiota and enhancing the production of short-chain fatty acids, as well as by interacting with host cells in the gastrointestinal tract, including immune cells, nerve cells, and endocrine cells. Although the stimulation of host cells by probiotics and subsequent signaling have been explained by in vitro experiments and animal studies, there has been some skepticism as to whether probiotics can actually interact with host cells in the human gastrointestinal tract, where miscellaneous indigenous bacteria coexist. Most recently, it has been shown that the ileal microbiota in humans after consumption of a fermented milk is occupied by probiotics for several hours, indicating that there is adequate opportunity for the ingested strain to stimulate the host cells continuously over a period of time. As the dynamics of ingested probiotics in the human gastrointestinal tract become clearer, further progress in this research area is expected to elucidate their behavior within the tract, as well as the mechanism of their physiological effects on the host.

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