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Effect of production conditions on the stability of a human bifidobacterial species Bifidobacterium longum in yogurt.
Lett Appl Microbiol. 2009 Dec; 49(6):715-20.LA

Abstract

AIMS

Human bifidobacteria are more sensitive to external environmental factors than animal bifidobacteria, and it is difficult to ensure their stable survival in yogurt. The purpose of this investigation was to observe the survival of human bifidobacteria in yogurts produced under various production conditions.

METHODS

Frozen or lyophilized bifidobacteria starters containing Bifidobacterium longum BB536 originally isolated from an infant, and commercial lyophilized yogurt starters were used for yogurt preparation. After producing yogurts under various conditions, the survival of bifidobacteria in these yogurts over various storage periods was observed.

RESULTS

Although there were some differences in bifidobacterial survival in yogurt between various production conditions, more than 1.0 x 10(7) CFU g(-1) of Bif. longum survived in yogurt after 35 days' storage at 5 degrees C. Lower fermentation temperature (37 degrees C) and inclusion of Lactococcus lactis in the starter significantly (P < 0.05) improved survival of Bif. longum in the yogurt.

CONCLUSION

In this investigation, the human bifidobacterial strain Bif. longum survived adequately in yogurt, although the fermentation temperature and starter composition affect bifidobacterial survival.

SIGNIFICANCE AND IMPACT OF THE STUDY

This investigation indicates that stable probiotic yogurt using human bifidobacteria can be produced by choosing optimal production conditions.

Authors+Show Affiliations

Food Science & Technology Institute, Morinaga Milk Industry Co., Ltd., Kanagawa Prefecture, Japan. f_abe@morinagamilk.co.jpNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

19818009

Citation

Abe, F, et al. "Effect of Production Conditions On the Stability of a Human Bifidobacterial Species Bifidobacterium Longum in Yogurt." Letters in Applied Microbiology, vol. 49, no. 6, 2009, pp. 715-20.
Abe F, Tomita S, Yaeshima T, et al. Effect of production conditions on the stability of a human bifidobacterial species Bifidobacterium longum in yogurt. Lett Appl Microbiol. 2009;49(6):715-20.
Abe, F., Tomita, S., Yaeshima, T., & Iwatsuki, K. (2009). Effect of production conditions on the stability of a human bifidobacterial species Bifidobacterium longum in yogurt. Letters in Applied Microbiology, 49(6), 715-20. https://doi.org/10.1111/j.1472-765X.2009.02719.x
Abe F, et al. Effect of Production Conditions On the Stability of a Human Bifidobacterial Species Bifidobacterium Longum in Yogurt. Lett Appl Microbiol. 2009;49(6):715-20. PubMed PMID: 19818009.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of production conditions on the stability of a human bifidobacterial species Bifidobacterium longum in yogurt. AU - Abe,F, AU - Tomita,S, AU - Yaeshima,T, AU - Iwatsuki,K, Y1 - 2009/08/22/ PY - 2009/10/13/entrez PY - 2009/10/13/pubmed PY - 2010/4/1/medline SP - 715 EP - 20 JF - Letters in applied microbiology JO - Lett Appl Microbiol VL - 49 IS - 6 N2 - AIMS: Human bifidobacteria are more sensitive to external environmental factors than animal bifidobacteria, and it is difficult to ensure their stable survival in yogurt. The purpose of this investigation was to observe the survival of human bifidobacteria in yogurts produced under various production conditions. METHODS: Frozen or lyophilized bifidobacteria starters containing Bifidobacterium longum BB536 originally isolated from an infant, and commercial lyophilized yogurt starters were used for yogurt preparation. After producing yogurts under various conditions, the survival of bifidobacteria in these yogurts over various storage periods was observed. RESULTS: Although there were some differences in bifidobacterial survival in yogurt between various production conditions, more than 1.0 x 10(7) CFU g(-1) of Bif. longum survived in yogurt after 35 days' storage at 5 degrees C. Lower fermentation temperature (37 degrees C) and inclusion of Lactococcus lactis in the starter significantly (P < 0.05) improved survival of Bif. longum in the yogurt. CONCLUSION: In this investigation, the human bifidobacterial strain Bif. longum survived adequately in yogurt, although the fermentation temperature and starter composition affect bifidobacterial survival. SIGNIFICANCE AND IMPACT OF THE STUDY: This investigation indicates that stable probiotic yogurt using human bifidobacteria can be produced by choosing optimal production conditions. SN - 1472-765X UR - https://www.unboundmedicine.com/medline/citation/19818009/Effect_of_production_conditions_on_the_stability_of_a_human_bifidobacterial_species_Bifidobacterium_longum_in_yogurt_ L2 - https://doi.org/10.1111/j.1472-765X.2009.02719.x DB - PRIME DP - Unbound Medicine ER -