Bifidobacterium fermentation

Bifidobacterium Fermentation. A unique form of lactic fermentation has been observed in members of the genus Bifidobacterium. These anaerobic bacteria are commonly found in the intestinal tract and feces of human infants and adults, as well as many animal species. Most Bifidobacterium spp. can acidify milk, and they produce acetic and lactic acids in an approximate 3 2 molar ratio when growing on glucose (Buchanan and Gibbons 1974). The Bifidobacterium fermentation (Fig-... 

Miyazaki, K. et al., Bifidobacterium-fermented soy milk extract stimulates hyaluronic acid production in human skin cells and hairless mouse skin. Skin Pharmacol. Appl. Skin Physiol., 16, 108, 2003. 

Figure 13.5 Fermentation of glucose by Bifidobacterium spp. (Adapted from Stanier 1970 and Gottschalk 1979.)...

A variation of the heterolactic fermentation is used by Bifidobacterium (Eq. 17-34).149 Phosphoketolase and a phosphohexoketolase, which cleaves fructose 6-P to erythrose 4-P and acetyl-P, are required, as are the enzymes of the sugar rearrangement system (Section E,3). The net yield of ATP is 2 V2 molecules per molecule of glucose. 

Collado, C.M., Hernandez, M. (2007). Identification and differentiation of Lactobacillus, Streptococcus and Bifidobacterium species in fermented milk products with bifidobacteria. Microbiol. Res., 162, 86-92. 

Bouhnik, Y. et al., Effects of Bifidobacterium sp. fermented milk ingested with and without inulin on colonic Bifidobacteria and enzymatic activities in healthy humans, Eur. J. Clin. Nutr., 50, 269, 1996. 

Meile, L. et al., Bifidobacterium lactis sp. nov., a moderately oxygen tolerant species isolated from fermented milk, Syst. Appl. Microbiol., 20, 57, 1997. 

Abstract The processes of lactic acid production include two key stages, which are (a) fermentation and (h) product recovery. In this study, fiee cell of Bifidobacterium longum was used to produce lactic acid from cheese whey. The produced lactic acid was then separated and purified from the fermentation broth using combination of nanofiltration and reverse osmosis membranes. Nanofiltration membrane with a molecular weight cutofif of 100-400 Da was used to separate lactic acid from lactose and cells in the cheese whey fermentation broth in the first step. The obtained permeate from the above nanofiltration is mainly composed of lactic acid and water, which was then concentrated with a reverse osmosis membrane in the second step. Among the tested nanofiltration membranes, HL membrane from GE Osmonics has the highest lactose retention (97 1%). In the reverse osmosis process, the ADF membrane could retain 100% of lactic acid to obtain permeate with water only. The effect of membrane and pressure on permeate flux and retention of lactose/lactic acid was also reported in this paper. 

Production of fermented foods, probiotics (microbial dietary supplements). Genomic analysis should yield functional information to enable the design of lactic acid bacteria (e.g., Lactobacillus and Bifidobacterium) better suited to industrial processes or tailored to provide nutritional benefit. 

McMaster, L.D., Kokott, S.A., Reid, S.J., and Abratt, V. 2005. Use of traditional African fermented beverages as delivery vehicles for Bifidobacterium lactis DSM 10140. Int. J. Food Microbiol. 102 231-237. McNulty, H.P., Byun, J., Lockwood, S.F., Jacob, R.F., and Mason, R.P. 2007. Differential effects of carotenoids on lipid peroxidation due to membrane interactions X-ray diffraction analysis. Biochim. Biophys. Acta... 

Saarela, M. Virkajarvi, L Alakomi, H.L. Mattila-Sandhohn, T. Vaari, A. Suomalainen, T. Mattb, J. Influence of fermentation time, cryoprotectant and neutralization of cell concentrate on freeze-drying survival, storage stability, and acid and bile exposure of Bifidobacterium animalis ssp. lactis cells produced without milk-based ingredients. J. Appl. Microbiol. 2005, 99 (6), 1330-1339. 

Production of free conjugated linoleic acid by fermentation performed using Lactobacillus casei and Bifidobacterium bifidum. Global Vet, 14 (5), 720-728. 

Chung, S.FL, Kim, I.H, Park, H.G., Kang, H.S. et al (2008) Synthesis of conjugated linoleic acid by human-derived Bifidobacterium breve LMC 017 utilization as a functional starter culture for milk fermentation. ). Agric. Food Chem., 56, 3311-3316. 

Although probiotics are widely consumed as dietary supplements, the focus of the present chapter is on fermented probiotic foods. Most commercially available probiotics belong to the genera Bifidobacterium and Lactobacillus strains from other genera are being marketed as well, but these rarely find application in fermented foods and will thus not be discussed here. 

Fermented dairy foods are the most widely used carriers of probiotics in Western societies, in particular yogurt and yogurt-type drink products. This may have historic reasons as mentioned above, but it has also practical reasons. Most commercially available probiotics belong to the genera Bifidobacterium and Lactobacillus. Members of these genera tend to grow well in milk, and it may even be their most common habitat. 

New strains will likely be introduced into the market. In addition to strains from the genera Lactobacillus and Bifidobacterium, strains from other genera, such as Pro-pionibacterium and Lactococcus, commonly found in fermented foods, are likely to receive more attention. But strains from new probiotic genera are also likely to emerge, such as butyrate-producing Roseburia and Clostridium, or strains from the anti-inflammatory species F. prausnitzii. 

Fermented, probiotic milk Lactobacillus casei Lactobacillus acidophilus Lactobacillus rhamnosus Lactobacillus johnsonii Lactobacillus plantarum Lactobacillus delbrueckii subsp. delbrueckii Lactobacillus paracasei subsp. paracasei Lb. delbrueckii subsp. lactis Bifidobacterium lactis Bifidobacterium bifidum Bifidobacterium breve... 

Salazar, N., Gueimonde, M., Hemandez-Barranco, A. M., Ruas-Madiedo, P., Clara, G. (2008). Exopolysaccharides produced by intestinal Bifidobacterium strains act as fermentable substrates for human intestinal bacteria. Applied and Environmental Microbiology, 74(15), 4737-4745. 

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