File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Survival of Lactobacillus acidophilus, Lactobacillus paracasei subsp. paracasei, Lactobacillus rhamnosus, Bifidobacterium animalis and Propionibacterium in cheese-based dips and the suitability of dips as effective carriers of probiotic bacteria

TitleSurvival of Lactobacillus acidophilus, Lactobacillus paracasei subsp. paracasei, Lactobacillus rhamnosus, Bifidobacterium animalis and Propionibacterium in cheese-based dips and the suitability of dips as effective carriers of probiotic bacteria
Authors
KeywordsCheese-based dips
Probiotics
Survival
Issue Date2004
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/idairyj
Citation
International Dairy Journal, 2004, v. 14 n. 12, p. 1055-1066 How to Cite?
AbstractThe suitability of cheese-based dips as a delivery vehicle for probiotic bacteria including Lactobacillus acidophilus, Lactobacillus paracasei subsp. paracasei, Lactobacillus rhamnosus, Bifidobacterium animalis, and Propionibacterium freudenreichii subsp. shermanii was studied by evaluating the survival of these organisms in dips. Effects of organic acids, oils and gums, L-cysteine and NaHCO3 on the survival of probiotics in cheese-based dips were also studied. Eight different combinations and five individual bacteria as controls of these probiotic bacteria were added to 21 batches of French onion dip and selective enumeration of these probiotic bacteria was carried out over a period of 10 weeks of storage. The population of L. acidophilus and B. animalis reduced by 1 log and 2 log per g, respectively. However, when the inoculation level of these bacteria were increased to 8 log per g, they maintained a population of more than 6 log over the shelf life. L. paracasei subsp. paracasei and L. rhamnosus remained at the inoculated level or increased slightly during the storage. A rapid increase in the population of P. freudenreichii subsp. shermanii occurred to attain more than the inoculation level following reduction in their number by 3 log. Except bacterial interaction, no other factors showed significant effect on the survival of individual probiotic bacteria. Each of L. acidophilus, B. animalis, L. paracasei subsp. paracasei, and L. rhamnosus showed varied levels of antogonism, while P. freudenreichii subsp. shermanii showed no effect. Any combination of these bacteria can be used as probiotics in cheese-based French onion dip. However, the inoculation level should be 8 log per g for L. acidophilus and B. animalis and 7 log per g for L. paracasei subsp. paracasei, and/or L. rhamnosus to obtain greater than 6 log of individual bacterial population at the end of shelf life. © 2004 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/144458
ISSN
2015 Impact Factor: 1.938
2015 SCImago Journal Rankings: 0.991
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorTharmaraj, Nen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-01-20T09:02:10Z-
dc.date.available2012-01-20T09:02:10Z-
dc.date.issued2004en_HK
dc.identifier.citationInternational Dairy Journal, 2004, v. 14 n. 12, p. 1055-1066en_HK
dc.identifier.issn0958-6946en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144458-
dc.description.abstractThe suitability of cheese-based dips as a delivery vehicle for probiotic bacteria including Lactobacillus acidophilus, Lactobacillus paracasei subsp. paracasei, Lactobacillus rhamnosus, Bifidobacterium animalis, and Propionibacterium freudenreichii subsp. shermanii was studied by evaluating the survival of these organisms in dips. Effects of organic acids, oils and gums, L-cysteine and NaHCO3 on the survival of probiotics in cheese-based dips were also studied. Eight different combinations and five individual bacteria as controls of these probiotic bacteria were added to 21 batches of French onion dip and selective enumeration of these probiotic bacteria was carried out over a period of 10 weeks of storage. The population of L. acidophilus and B. animalis reduced by 1 log and 2 log per g, respectively. However, when the inoculation level of these bacteria were increased to 8 log per g, they maintained a population of more than 6 log over the shelf life. L. paracasei subsp. paracasei and L. rhamnosus remained at the inoculated level or increased slightly during the storage. A rapid increase in the population of P. freudenreichii subsp. shermanii occurred to attain more than the inoculation level following reduction in their number by 3 log. Except bacterial interaction, no other factors showed significant effect on the survival of individual probiotic bacteria. Each of L. acidophilus, B. animalis, L. paracasei subsp. paracasei, and L. rhamnosus showed varied levels of antogonism, while P. freudenreichii subsp. shermanii showed no effect. Any combination of these bacteria can be used as probiotics in cheese-based French onion dip. However, the inoculation level should be 8 log per g for L. acidophilus and B. animalis and 7 log per g for L. paracasei subsp. paracasei, and/or L. rhamnosus to obtain greater than 6 log of individual bacterial population at the end of shelf life. © 2004 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_US
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/idairyjen_HK
dc.relation.ispartofInternational Dairy Journalen_HK
dc.subjectCheese-based dipsen_HK
dc.subjectProbioticsen_HK
dc.subjectSurvivalen_HK
dc.titleSurvival of Lactobacillus acidophilus, Lactobacillus paracasei subsp. paracasei, Lactobacillus rhamnosus, Bifidobacterium animalis and Propionibacterium in cheese-based dips and the suitability of dips as effective carriers of probiotic bacteriaen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1016/j.idairyj.2004.04.011en_HK
dc.identifier.scopuseid_2-s2.0-4544224352en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-4544224352&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume14en_HK
dc.identifier.issue12en_HK
dc.identifier.spage1055en_HK
dc.identifier.epage1066en_HK
dc.identifier.isiWOS:000224317100005-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridTharmaraj, N=6507832534en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats