Probiotic Cultures

Kosaraju et al., 2006), as well as to encapsulate probiotic cultures (Fei-joo et al., 1997) and to make vitamin E nanoparticles (100 nm) stabilized by a starch coating suitable for fortified beverages (Chen and Wagner, 2004). And, by using microfluidization followed by solvent evaporation, Tan and Nakajima (2005) have reported preparation of (3-carotene nanodispersions (60-140 nm). 

Rolfe, R. D. (2000). The role of probiotic cultures in the control of gastrointestinal health. /. Nutr. 130, 396S-402S. 

Lactic acid bacteria and bifidobacteria are preferred as protective and probiotic cultures, and have been used since the beginning of history as starter cultures. They have a long history of being safely used and consumed. LAB are widely used for fermentation of milk, meat, and vegetable foods. In fermentation of dairy products, lactose is metabolized to lactic acid. Other metabolic products, hydrogen peroxide, diacetyl, and bacteriocins may also play inhibitory roles and contribute to improving the organoleptic attributes of these foods, as well as their preservation (Messens and De Vuyst, 2002). 

Enterococci have featured in dairy fermentations for decades and isolates with histories of safe usage are being promoted as probiotic cultures. A variety of probiotic supplements are available for human and veterinary use. These range from fermented milks to lyophylised forms, containing both single and multiple strains. Actually about 20% of probiotic preparations in the market contains strains of enterococci - which in 50% consist from E. faecium (Ewing and Haresign 1989 Eranz et al. 1999 Hamilton-Miller et al. 1996). 

Fig. 6. Probiotic cultures as an example of the magic ingredient concept.

Yogurts made with probiotic cultures can have positive effects on the microbiological status of the human digestion system and support the demand of the customer in terms of wellness and healthy nutrition. The Degussa Business Unit BioActives provides the dairy industry with the starter cultures for these products (see Fig. 6). 

Intensive research efforts have been focused on protecting the viability of probiotic cultures both during product manufacture and storage, and through the gastric transit until the target site is reached. Protection may be achieved by several ways, among them, encapsulation. 

Improving the number of possibilities to encapsulate probiotics is a important tool even becanse, in recent years, the consumer demand for non-dairy-based probiotic products has increased (Prado et al., 2008), and the application of probiotic cultures in nondairy products represents a great... 

Although probiotic cultures do not tend to markedly change the sensory properties of the products in which they are added, in many cases consumers have found the products, fermented with L. delbrueckii subsp. bulgaricus, too acidic and with a strong flavor of acetaldehyde (typical flavor of yogurt). For the production of probiotic products, it is necessary the development of probiotic cultures not able to alter the organoleptic properties, but to enhance the flavors of the foods in which they are added. 

Davidson, R. H., Duncan, S. E., Hackney, C. R., Eigel, W. N., Boling, J. W. (2000). Probiotic culture survival and implications in fermented frozen yogurt characteristics. Journal of Dairy Science, 83, 666-673. 

Oliveira, M., Sodini, I., Remeuf, R., Tissier, J., Corrieu, G. (2002). Manufacture of fermented lactic beverages containing probiotic cultures. Journal of Food Science, 67(6), 2336-2341. 

Bauer, S. A. W., Schneider, S., Behr, J., Kulozik, U., Foerst, P. (2012). Combined influence of fermentation and drying conditions on survival and metabolic activity of starter and probiotic cultures after low-temperature vacuum drying. Biotechnology for Enhancing Plant Production and Food Quality, 759(4), 351-357. 

Meng, X. C., Stanton, C., Fitzgerald, G., Daly, G., Ross, R. P. (2008). Anhydrobiotics the challenges of drying probiotic cultures. Food Chemistry, 106, 1406-1416. 

Monteagudo-Mera A, Caro I, Rodriguez-Aparicio L, Rua J, Ferrero MA, Garcla-Armesto MR. Characterization of certain bacterial strains for potential use as staiter/probiotic cultures in dairy products. J Food Prot. 2011 74 I379-86. 

In this study we used following microorganisms lyophilized probiotic cultures of E. coli M-17, Bifidobacterium bifidum, Lactobacillus acidophilus and three nisin producing strains of Lactococcus lactis ssp. lactis MSU, 729 and F-116 that were incubated in carbohydrate starvation conditions [2] and contained more than 99.9% noneulturable cells. 

Champagne, C.P., Raymond, Y., Tompkins, T.A. (2010). The determination of viable counts in probiotic cultures microencapsulated by spray-coating. Food Microbiology, 24,1104-1111. 

However, it is important to note that the lack of health claims extolling the virtues of probiotic cultures in yoghurts is the key reason why this category is comparatively underdeveloped in the USA compared with Europe. Ironically, most of the major chilled cup yoghurt products in the USA contain probiotic... 

Probiotics are live microorganisms that improve the health status of the host, and exert their effects primarily in the intestinal tract. A broad range of applications of probiotic cultures has emerged, and the application of probiotic cultures is restricted only by the ability of the cultures to survive in the different food types. Probiotic bacteria in the genera Lactobacillus and Bifidobacterium are most commonly used. The most important and well-documented health benefits of these genera are their effects on lactose digestion, intestinal microbial balance and dysfunction, immune modulation, hypersensitivity, carcinogenesis, and blood cholesterol levels. 

Higgins, S.E., Higgins, J.R, Wolfenden, A.D., et al. (2008) Evaluation c nLactobaciUus-based probiotic culture for the reduction of Salmonella enteritidis in neonatal broiler chicks. Poultry Sci 87, 27-31. 

Gaggia, E, Di Gioia, D., Baffoni, L., and Biavati, B. (2011) The role of protective and probiotic cultures in food and feed and their impact in food safety. Trends Food Sci Technol 22, 58-66. 

Giraffa, G. (2012) Selection and design of lactic acid bacteria probiotic cultures. Eng Life Sci 12, 391-398. 

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