NDLI: Effect of freeze-drying on viability and in vitro probiotic properties of a mixture of lactic acid bacteria and yeasts isolated from kefir.

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Effect of freeze-drying on viability and in vitro probiotic properties of a mixture of lactic acid bacteria and yeasts isolated from kefir.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Bolla, Patricia A. Serradell, María de los Angeles de Urraza, Patricio J. De Antoni, Graciela L.
Description	Country affiliation: Argentina Author Affiliation: Bolla PA ( Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CCT CONICET La Plata, 47 y 116 (1900), Argentina.)
Abstract	The effect of freeze-drying on viability and probiotic properties of a microbial mixture containing selected bacterial and yeast strains isolated from kefir grains (Lactobacillus kefir, Lactobacillus plantarum, Lactococcus lactis, Saccharomyces cerevisiae and Kluyveromyces marxianus) was studied. The microorganisms were selected according to their potentially probiotic properties in vitro already reported. Two types of formulations were performed, a microbial mixture (MM) suspended in milk and a milk product fermented with MM (FMM). To test the effect of storage on viability of microorganisms, MM and FMM were freeze-dried and maintained at 4°C for six months. After 180 days of storage at 4°C, freeze-dried MM showed better survival rates for each strain than freeze-dried FMM. The addition of sugars (trehalose or sucrose) did not improve the survival rates of any of the microorganisms after freeze-drying. Freeze-drying did not affect the capacity of MM to inhibit growth of Shigella sonnei in vitro, since the co-incubation of this pathogen with freeze-dried MM produced a decrease of 2 log in Shigella viability. The safety of freeze-dried MM was tested in mice and non-translocation of microorganisms to liver or spleen was observed in BALB/c mice feed ad libitum during 7 or 20 days. To our knowledge, this is the first report about the effect of freeze-drying on viability, in vitro probiotic properties and microbial translocation of a mixture containing different strains of both bacteria and yeasts isolated from kefir.
File Format	HTM / HTML
ISSN	00220299
Issue Number	1
Volume Number	78
e-ISSN	14697629
Journal	Journal of Dairy Research
Language	English
Publisher	Cambridge University Press
Publisher Date	2011-02-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Veterinary Medicine Cultured Milk Products Microbiology Freeze Drying Lactobacillaceae Physiology Probiotics Saccharomyces Cerevisiae Animals Bacterial Translocation Female Fermentation Kluyveromyces Lactobacillus Lactobacillus Plantarum Lactococcus Lactis Mice Mice, Inbred Balb C Milk Shigella Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Medicine Animal Science and Zoology Food Science

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Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine)

Electrooptical Determination of Polarizability for On-Line Viability and Vitality Quantification of Lactobacillus plantarum Cultures

Yeasts from kefir grains: isolation, identification, and probiotic characterization

Reduction of non-digestible oligosaccharides in soymilk: application of engineered lactic acid bacteria that produce alpha-galactosidase

Effect of freeze-drying on viability and in vitro probiotic properties of a mixture of lactic acid bacteria and yeasts isolated from kefir.

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