Journal
LETTERS IN APPLIED MICROBIOLOGY
Volume 49, Issue 6, Pages 715-720Publisher
WILEY
DOI: 10.1111/j.1472-765X.2009.02719.x
Keywords
bifidobacteria; Bifidobacterium longum; human origin; stability survival; yogurt
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Aims: Human bifidobacteria are more sensitive to external environmental factors than animal bifidobacteria, and it is difficult to ensure their stable survival in yogurt. The purpose of this investigation was to observe the survival of human bifidobacteria in yogurts produced under various production conditions. Methods: Frozen or lyophilized bifidobacteria starters containing Bifidobacterium longum BB536 originally isolated from an infant, and commercial lyophilized yogurt starters were used for yogurt preparation. After producing yogurts under various conditions, the survival of bifidobacteria in these yogurts over various storage periods was observed. Results: Although there were some differences in bifidobacterial survival in yogurt between various production conditions, more than 1 center dot 0 x 107 CFU g-1 of Bif. longum survived in yogurt after 35 days' storage at 5 degrees C. Lower fermentation temperature (37 degrees C) and inclusion of Lactococcus lactis in the starter significantly (P < 0 center dot 05) improved survival of Bif. longum in the yogurt. Conclusion: In this investigation, the human bifidobacterial strain Bif. longum survived adequately in yogurt, although the fermentation temperature and starter composition affect bifidobacterial survival. Significance and Impact of the Study: This investigation indicates that stable probiotic yogurt using human bifidobacteria can be produced by choosing optimal production conditions.
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