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Article| Volume 83, ISSUE 4, P894-907, April 2000

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Probiotic Bacteria: Selective Enumeration and Survival in Dairy Foods

Open ArchiveDOI:https://doi.org/10.3168/jds.S0022-0302(00)74953-8
Probiotic Bacteria: Selective Enumeration and Survival in Dairy Foods
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      Abstract

      A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp., and Lactobacillus casei. Because of the potential health benefits, these organisms are increasingly incorporated into dairy foods. However, studies have shown low viability of probiotics in market preparations. In order to assess viability of probiotic bacteria, it is important to have a working method for selective enumeration of these probiotic bacteria. Viability of probiotic bacteria is important in order to provide health benefits. Viability of probiotic bacteria can be improved by appropriate selection of acid and bile resistant strains, use of oxygen impermeable containers, two-step fermentation, micro-encapsulation, stress adaptation, incorporation of micronutrients such as peptides and amino acids and by sonication of yogurt bacteria. This review will cover selective enumeration and survival of probiotic bacteria in dairy foods.

      Key words

      Abbreviation Key:

      ABT (Lactobacillus acidophilus, Bifidobacterium spp., Streptococcus thermophilus), ACH (acid casein hydrolysate), β-gal (β-galactosidase), LAB (lactic acid bacteria), LC (Lactobacillus casei agar), MRS (deMann Rogosa and Sharpe agar), NNLP (nalidixic acid, neomycin sulfate, lithium chloride, and paromomycin sulfate), RCA (reinforced clostridial agar), ST (Streptococcus thermophilus agar), WP (whey powder), WPC (whey protein concentrate)

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      Article info

      Publication history

      Accepted: October 7, 1999
      Received: June 2, 1999

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      DOI: https://doi.org/10.3168/jds.S0022-0302(00)74953-8

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