NDLI: Assessing the Acid and Bile Tolerance of Probiotic Cheese Fermentation Strains by the Method of Biological Engineering Technology

Content Provider	IEEE Xplore Digital Library
Author	Xue Chen Han Liu Hong Guan
Copyright Year	2015
Description	Author affiliation: Res. Center of Microecological Eng. Technol., Qiqihar Med. Coll., Qiqihar, China (Xue Chen; Hong Guan) \|\| Sci. Res. Dept., Qiqihar Med. Coll., Qiqihar, China (Han Liu)
Abstract	Bifidobacterium longum QYW-LB01 and Bifidobacterium animalis subsp. Lactis QYW-BB06 were regarded as the research subject to evaluate effects of pH (1.5, 2.5, 3.5, 4.5) and bile salt (1, 2, 3, 4 g/L) on their viability. Additionally, their growth curves were also investigated. Results demonstrated that Bifidobacterium had strong tolerance to simulate gastric juice and bile salts, and B. Animalis subsp. Lactis QYW-BB06 displayed better acid tolerance as compared to B. Longum QYW-LB01. The growth curves of two Bifid bacteria suggested that the viability of B. Longum QYW-LB01 was better than B. Animalis subsp. Lactis QYW-BB06 in improved MRS broth. The result may contribute to the development of probiotics cheese with sufficient numbers of Bifid bacteria.
Sponsorship	Hunan Inst. Ind.
Starting Page	210
Ending Page	212
File Size	667764
Page Count	3
File Format	PDF
e-ISBN	9781467371438
DOI	10.1109/ICMTMA.2015.58
Language	English
Publisher	Institute of Electrical and Electronics Engineers, Inc. (IEEE)
Publisher Date	2015-06-13
Publisher Place	China
Access Restriction	Subscribed
Rights Holder	Institute of Electrical and Electronics Engineers, Inc. (IEEE)
Subject Keyword	Dairy products Microorganisms Bifidobacterium Bovine acid resistance growth curve bile resistance Gastrointestinal tract Strain Immune system
Content Type	Text
Resource Type	Article

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