Survival of Lactobacillus bulgaricus and Bifidobacterium animalis in yoghurts made from commercial starter cultures during refrigerated storage
Keywords:survival, yoghurt bacteria, Bifidobacterium animalis ssp. lactis BB-12, acidity, storage temperature
All over the world, fermented dairy products have been consumed for nutrition and maintenance of good health for a very long time. This study evaluated the survival of Lactobacillus delbrueckii ssp. bulgaricus and Bifidobacterium animalis ssp. lactis BB-12 in yoghurts after the manufacturing during the shelf-life up to 21 days at 4 °C, which is mostly accepted by the consumers. The titratable acidity and pH showed the same patterns of increase or decline after manufacturing and storage of yoghurts. There was a significant difference (p <0.05) in acidity between yoghurts in glass bottle and plastic cup. The increase in numbers of lactobacilli and bifidobacteria and their survival during storage time were dependent on the species and strain of associative yoghurt bacteria (control-only yoghurt lactic acid bacteria and experimental containing except yoghurt culture also Bifidobacterium animalis ssp. lactis BB-12) and on the packaging material (glass bottle versus plastic cup). It was observed, that counts of bifidobacteria were lower than counts of Lactobacillus delbrueckii ssp. bulgaricus (190 to 434 x 107 at 1d) and slowly increased (p <0.001) at maximum level on day 7 (294.3 - 754 x 107) and then slowly declined to 6.33 x 107 in glass bottle and 2.33 x 107 in plastic cups, respectively. Lactobacillus delbrueckii ssp. bulgaricus multiplied better in glass bottles than in plastic cups, as observed during experimental period in-group with Bifidobacterium animalis ssp. lactis BB-12. At the end of the storage period at 4 ºC, viable counts of lactobacilli were higher (p <0.001) in glass bottles. Al the yoghurts, contained the recommended levels of lactobacilli and bifidobacteria (107 cfu.g-1) at the end of storage period (21 d).
Burdová, O., Lovayová, V. 2009. Food safety - Applying the principle "From stable to table" - experience and trends. In Proceedings Škola - veda - prax I. Košice : UVL, p. 91-94. ISBN 9788080771430.
Commission Regulation (EC) No 213/2001 of 9 January 2001 laying down detailed rules for the application of Council Regulation (EC) No 1255/1999 as regards methods for the analysis and quality evaluation of milk and milk products and amending Regulations (EC) No 2771/1999 and (EC) No 2799/1999.
Cruz, A. G., Walter, A. H. M., Cadena, R. S., Faria, J. A. F., Bolini, H. M. A., Pinheiro, H. P., Sant´Ana, A. S. 2010. Survival analysis methodology to predict the shelf-life of probiotic flavoured yoghurt. Food Reseatch International, vol. 43, no. 5, p. 1444-1448. https://doi.org/10.1016/j.foodres.2010.04.028 DOI: https://doi.org/10.1016/j.foodres.2010.04.028
Dave, R. I., Shah, N. P. 1997. Viability of yoghurt and probiotic bacteria in yoghurts made form commercial starter cultures. International Dairy Journal, vol. 7, no. 1, p. 31-41. https://doi.org/10.1016/S0958-6946(96)00046-5 DOI: https://doi.org/10.1016/S0958-6946(96)00046-5
Dave, R. I., Shah, N. P. 1998. Ingredient supplementation effects on viability of probotic bacteria in yogurt. Journal of Dairy Science, vol. 81, no. 11, p. 2804-2816. https://doi.org/10.3168/jds.S0022-0302(98)75839-4 DOI: https://doi.org/10.3168/jds.S0022-0302(98)75839-4
FAO/WHO, 2002. Guidelines for the evaluation of probiotics in food: Report of a joint FAO/WHO working group on drafting guidelines for the evaluation of probiotics in food. (London, Ontario, Canada).
Fávaro-Trindade, C. S., Grosso, C. R. F. 2004. Stability of free and immobilized Lactobacillus acidophilus and Bifidobacterium lactis in acidified milk and immobilized B. lactis in yoghurt. Brazilian Journal of Microbiology, vol. 35, no. 1-2, p. 151-156. https://doi.org/10.1590/S1517-83822004000100025 DOI: https://doi.org/10.1590/S1517-83822004000100025
Freiwald, A., Sauer, S. 2009. Phylogenetic classification and identification of bacteria by mass spectrometry. Nature Protocols, vol. 4, no. 5, p. 732-742. https://doi.org/10.1038/nprot.2009.37 DOI: https://doi.org/10.1038/nprot.2009.37
Garrigues, C., Stuer-Lauridsen, B., Johansen, E. 2005. Characterisation of Bifidobacterium animalis subsp. lactis BB-12 and other probiotic bacteria using genomics, transcriptomics and proteomics. Australian Journal of Dairy Technology, vol. 60, p. 84-92.
Garrigues, C., Johansen, E., Pedersen, M. B. 2010. Complete genome sequence of Bifidobacterium animalis subsp. lactis BB-12, a widely consumed probiotic strain. Journal of Bacteriology, vol. 192, no. 9, p. 2467-2468. https://doi.org/10.1128/JB.00109-10 DOI: https://doi.org/10.1128/JB.00109-10
Guler, A.; Mutlu, B. 2005. The effects of different incubation temperatures on the acetaldehyde content and viable bacteria counts of bio-yogurt made from ewe's milk. International Journal of Dairy Technology, vol. 58, p. 174-179. https://doi.org/10.1111/j.1471-0307.2005.00209.x DOI: https://doi.org/10.1111/j.1471-0307.2005.00209.x
Hamann, W. T., Marth, E. H. 1983. Survival of Streptococcus thermophilus and Lactobacillus bulgaricus in commercial and experimental yogurts. Journal of Food Protection, vol. 47, no. 10, p. 781-786. https://doi.org/10.4315/0362-028X-47.10.781 DOI: https://doi.org/10.4315/0362-028X-47.10.781
Heller, K. J. 2001. Probiotic bacteria in fermented foods: product characteristics and starter organism. American Journal of Clinical Nutrition, vol. 73, no. suppl 2, p. 374-379. DOI: https://doi.org/10.1093/ajcn/73.2.374s
Champagne, C. P. 2009. Some Technological Challenges in the Addition of Probiotic Bacteria to Foods. In Charalampopoulos, D. and Rastall, R. A. Prebiotics and Probiotics Science and Technology. New York, USA : Springer-Verlag, 761 p. ISBN 978-0-387-79057-2. https://doi.org/10.1007/978-0-387-79058-9_19 DOI: https://doi.org/10.1007/978-0-387-79058-9_19
Kačániová, M., Angelovičová, M., Nováková, I., Pochop, J., Liptajová, D., Kliment, M., Kunová, S. 2010. Bacterial viability in probiotic bars. Potravinarstvo, vol. 4, no. 1, p.402-409. http://www.potravinarstvo.com/dokumenty/mc_februar_2010/pdf/4/Kacaniova.pdf
Kandler, O., Weiss, N. 1984. Genus Lactobacillus. In: Sneath, P. H. A. et al. Bergey's Manual of Systematics Bacteriology. Baltimore M. D., USA : Williams and Wilkins, p. 1209-1234. ISBN 978-0-387-21609-6.
Kailasapathy, K., Harmstorf, I., Phillips, M. 2008. Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. Lactis in stirred fruit yoghurts. LWT, vol. 41, no. 7, p. 1317-1322. https://doi.org/10.1016/j.lwt.2007.08.009 DOI: https://doi.org/10.1016/j.lwt.2007.08.009
Klaver, F. A. M., Kingma, F., Weerkamp, A. H. 1993. Growth and survival of bifidobacteria in milk. Netherlands Milk and Dairy Journal, vol. 47, p. 151-164.
Lankaputhra, W. E. V., Shah, N. P. 1996. Asimple method for selective enumeration of Lactobacillus acidophilus in yogurt supplemented with L. acidophilus and Bifidobacterium spp. Milchwissenschaft, vol. 51, no. 8, p. 446-450.
Lovayová, V. 2007. Probiotic influenced a gut microflora. In Proceedings Hygiena alimentorum XXVIII. Bratislava : Štátna veterinárna a potravinová správa SR, p. 297-298, ISBN 9788080770556.
Lovayová, V., Majorová, E., Rimárová, K. 2008. Probiotic nutritional supplements and children health. In Proceedings from seminar of PhD. Students dedicated to academic Boďa: III. volume. Košice, p. 52-55, ISBN 9788096861828.
Lovayová, V., Burdová, O. 2008. Assessment of probiotic activities in yoghurt during technological process and storage. Mliekarstvo, vol. 39, no. 4, p. 46-49.
Martin, J. H.; Chou, K. M. 1992. Selection of Bifidobacteria for use as dietary adjuncts in cultured dairy foods: 1-tolerance to pH of yogurt. Cultured Dairy Products Journal, vol. 27, no. 4, p. 21-26.
Mitsuoka, T. 1990. Bifidobacteria and their role in human health. Journal of Industrial Microbiology & Biotechnology, vol. 6, no. 4, p. 263-268. https://doi.org/10.1007/BF01575871 DOI: https://doi.org/10.1007/BF01575871
Nemcová, R., Guba, P., Hajdučková, V., Strompfová, V., Lovayová, V. 2009. Vability of probiotic cultures in cheddar cheese. International Journal of Probiotics and Prebiotics, vol. 4, no. 2, p. 152-153. https://doi.org/10.3168/jds.S0022-0302(00)74953-8 DOI: https://doi.org/10.3168/jds.S0022-0302(00)74953-8
Shah, N. P. 2000. Probiotic bacteria: selective enumeration and survival in dairy foods. Journal of Dairy Science, vol. 83, no. 4, p. 894-907. https://doi.org/10.1016/S0958-6946(00)00072-8 DOI: https://doi.org/10.3168/jds.S0022-0302(00)74953-8
Shihata, A., Shah, N. P. 2000. Proteolytic profiles of yogurt and probiotic bacteria. International Dairy Journal, vol. 10, no. 5-6, p. 401- 408. DOI: https://doi.org/10.1016/S0958-6946(00)00072-8
Tarakci, Z., Erdogan, K. 2003. Physical, chemical, microbiological and sensory characteristics of some fruit-flavoured yogurt. Y.Y.U. Veteriner Dergisi, vol. 14, no. 2, p. 10-14.
How to Cite
This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.