Viability of Bifidobacterium longum Grown Alone or in Association with some Strains of Lactic Acid Bacteria under Refrigeration | ||
| Alexandria Journal of Food Science and Technology | ||
| Article 4, Volume 4, Issue 1, June 2007, Pages 45-62 | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ajfs.2007.19632 | ||
| Abstract | ||
| This work was undertaken to characterize the interaction between Bifidobacterium longum DSM 20097 and 6 strains of lactic acid bacteria belonging to Streptococcus thermophilus, Lactococcus lactis subsp. lactis, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus casei subsp. paracasei, Lactobacillus acidophilus and Lactobacillus plantarum. Bifidobacterium longum was grown in sterilized skim milk supplemented with 2% glucose, 1% yeast extract and 0.05% L-cysteine hydrochloride either separately or in co-culture with one of the above listed strains of lactic acid bacteria. Following 18 hr of incubation at 37°C, milk cultures were stored at 5±1°C for 28 days. Changes in titratable acidity, pH, organic acids, soluble tyrosine, viable counts and antibacterial activity of various milk cultures were monitored at regular intervals during refrigeration storage. Results revealed that B. longum survived better in the presence of Lb. plantarum, while its viability was drastically declined in the presence of Lb. bulgaricus. Among tested lactic acid organisms, Lb. plantarum proved to be the highest proteolytic organism, determined in terms of soluble tyrosine, and the least acid producer. These activities might be responsible for the improvement of viability of B. longum during refrigeration storage. Also, combining B. longum with Lb. plantarum improved the antimicrobial activity of the former against Staphylococcus aureus and Bacillus subtilis as assessed by the well-diffusion agar method | ||
| Keywords | ||
| Bifidobacteria; probiotics; lactic acid bacteria; interaction; viability | ||
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