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Interactions among lactic acid starter and probiotic bacteria used for fermented dairy products.
J Dairy Sci. 2002 Apr; 85(4):721-9.JD

Abstract

Interactions among lactic acid starter and probiotic bacteria were investigated to establish adequate combinations of strains to manufacture probiotic dairy products. For this aim, a total of 48 strains of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis, Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium spp. (eight of each) were used. The detection of bacterial interactions was carried out using the well-diffusion agar assay, and the interactions found were further characterized by growth kinetics. A variety of interactions was demonstrated. Lb. delbrueckii subsp. bulgaricus was found to be able to inhibit S. thermophilus strains. Among probiotic cultures, Lb. acidophilus was the sole species that was inhibited by the others (Lb. casei and Bifidobacterium). In general, probiotic bacteria proved to be more inhibitory towards lactic acid bacteria than vice versa since the latter did not exert any effect on the growth of the former, with some exceptions. The study of interactions by growth kinetics allowed the setting of four different kinds of behaviors between species of lactic acid starter and probiotic bacteria (stimulation, delay, complete inhibition of growth, and no effects among them). The possible interactions among the strains selected to manufacture a probiotic fermented dairy product should be taken into account when choosing the best combination/s to optimize their performance in the process and their survival in the products during cold storage.

Links

Publisher Full Text
linkinghub.elsevier.com
linkinghub.elsevier.com

Authors+Show Affiliations

Vinderola CG
Programa de Lactología Industrial, Facultad de Ingenería Química, Universidad Nacional del Litoral, Santa Fe, Argentina.
Mocchiutti P
No affiliation info available
Reinheimer JA
No affiliation info available

MeSH

BifidobacteriumDairy ProductsFermentationFood MicrobiologyFood, OrganicKineticsLactobacillusProbioticsStreptococcus

Pub Type(s)

Journal Article

Language

eng

PubMed ID

12018416

Citation

Vinderola, C G., et al. "Interactions Among Lactic Acid Starter and Probiotic Bacteria Used for Fermented Dairy Products." Journal of Dairy Science, vol. 85, no. 4, 2002, pp. 721-9.
Vinderola CG, Mocchiutti P, Reinheimer JA. Interactions among lactic acid starter and probiotic bacteria used for fermented dairy products. J Dairy Sci. 2002;85(4):721-9.
Vinderola, C. G., Mocchiutti, P., & Reinheimer, J. A. (2002). Interactions among lactic acid starter and probiotic bacteria used for fermented dairy products. Journal of Dairy Science, 85(4), 721-9.
Vinderola CG, Mocchiutti P, Reinheimer JA. Interactions Among Lactic Acid Starter and Probiotic Bacteria Used for Fermented Dairy Products. J Dairy Sci. 2002;85(4):721-9. PubMed PMID: 12018416.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Interactions among lactic acid starter and probiotic bacteria used for fermented dairy products. AU - Vinderola,C G, AU - Mocchiutti,P, AU - Reinheimer,J A, PY - 2002/5/23/pubmed PY - 2003/1/8/medline PY - 2002/5/23/entrez SP - 721 EP - 9 JF - Journal of dairy science JO - J Dairy Sci VL - 85 IS - 4 N2 - Interactions among lactic acid starter and probiotic bacteria were investigated to establish adequate combinations of strains to manufacture probiotic dairy products. For this aim, a total of 48 strains of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis, Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium spp. (eight of each) were used. The detection of bacterial interactions was carried out using the well-diffusion agar assay, and the interactions found were further characterized by growth kinetics. A variety of interactions was demonstrated. Lb. delbrueckii subsp. bulgaricus was found to be able to inhibit S. thermophilus strains. Among probiotic cultures, Lb. acidophilus was the sole species that was inhibited by the others (Lb. casei and Bifidobacterium). In general, probiotic bacteria proved to be more inhibitory towards lactic acid bacteria than vice versa since the latter did not exert any effect on the growth of the former, with some exceptions. The study of interactions by growth kinetics allowed the setting of four different kinds of behaviors between species of lactic acid starter and probiotic bacteria (stimulation, delay, complete inhibition of growth, and no effects among them). The possible interactions among the strains selected to manufacture a probiotic fermented dairy product should be taken into account when choosing the best combination/s to optimize their performance in the process and their survival in the products during cold storage. SN - 0022-0302 UR - https://www.unboundmedicine.com/medline/citation/12018416/Interactions_among_lactic_acid_starter_and_probiotic_bacteria_used_for_fermented_dairy_products_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0022-0302(02)74129-5 DB - PRIME DP - Unbound Medicine ER -