File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

Article: Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt - A review

TitleSelective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt - A review
Authors
KeywordsBifidobacterium
Lactobacillus Acidophilus
Lactobacillus Casei
Lactobacillus Delbrueckii Subsp. Bulgaricus
Probiotic Bacteria
Streptococcus Thermophilus
Issue Date2011
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/ijfoodmicro
Citation
International Journal Of Food Microbiology, 2011, v. 149 n. 3, p. 94-208 How to Cite?
AbstractYoghurt is increasingly being used as a carrier of probiotic bacteria for their potential health benefits. To meet with a recommended level of ≥10 6 viable cells/g of a product, assessment of viability of probiotic bacteria in market preparations is crucial. This requires a working method for selective enumeration of these probiotic bacteria and lactic acid bacteria in yoghurt such as Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lb. acidophilus, Lb. casei and Bifidobacterium. This chapter presents an overview of media that could be used for differential and selective enumerations of yoghurt bacteria. De Man Rogosa Sharpe agar containing fructose (MRSF), MRS agar pH 5.2 (MRS 5.2), reinforced clostridial prussian blue agar at pH 5.0 (RCPB 5.0) or reinforced clostridial agar at pH 5.3 (RCA 5.3) are suitable for enumeration of Lb. delbrueckii subsp. bulgaricus when the incubation is carried out at 45°C for 72h. S. thermophilus (ST) agar and M17 are recommended for selective enumeration of S. thermophilus. Selective enumeration of Lb. acidophilus in mixed culture could be made in Rogosa agar added with 5-bromo-4-chloro-3-indolyl-≥-d-glucopyranoside (X-Glu) or MRS containing maltose (MRSM) and incubation in a 20% CO 2 atmosphere. Lb. casei could be selectively enumerated on specially formulated Lb. casei (LC) agar from products containing yoghurt starter bacteria (S. thermophilus and Lb. delbrueckii subsp. bulgaricus), Lb. acidophilus, Bifidobacterium spp. and Lb. casei. Bifidobacterium could be enumerated on MRS agar supplemented with nalidixic acid, paromomycin, neomycin sulphate and lithium chloride (MRS-NPNL) under anaerobic incubation at 37°C for 72h. © 2011.
Persistent Identifierhttp://hdl.handle.net/10722/179250
ISSN
2015 Impact Factor: 3.445
2015 SCImago Journal Rankings: 1.640
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorAshraf, Ren_US
dc.contributor.authorShah, NPen_US
dc.date.accessioned2012-12-19T09:53:22Z-
dc.date.available2012-12-19T09:53:22Z-
dc.date.issued2011en_US
dc.identifier.citationInternational Journal Of Food Microbiology, 2011, v. 149 n. 3, p. 94-208en_US
dc.identifier.issn0168-1605en_US
dc.identifier.urihttp://hdl.handle.net/10722/179250-
dc.description.abstractYoghurt is increasingly being used as a carrier of probiotic bacteria for their potential health benefits. To meet with a recommended level of ≥10 6 viable cells/g of a product, assessment of viability of probiotic bacteria in market preparations is crucial. This requires a working method for selective enumeration of these probiotic bacteria and lactic acid bacteria in yoghurt such as Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lb. acidophilus, Lb. casei and Bifidobacterium. This chapter presents an overview of media that could be used for differential and selective enumerations of yoghurt bacteria. De Man Rogosa Sharpe agar containing fructose (MRSF), MRS agar pH 5.2 (MRS 5.2), reinforced clostridial prussian blue agar at pH 5.0 (RCPB 5.0) or reinforced clostridial agar at pH 5.3 (RCA 5.3) are suitable for enumeration of Lb. delbrueckii subsp. bulgaricus when the incubation is carried out at 45°C for 72h. S. thermophilus (ST) agar and M17 are recommended for selective enumeration of S. thermophilus. Selective enumeration of Lb. acidophilus in mixed culture could be made in Rogosa agar added with 5-bromo-4-chloro-3-indolyl-≥-d-glucopyranoside (X-Glu) or MRS containing maltose (MRSM) and incubation in a 20% CO 2 atmosphere. Lb. casei could be selectively enumerated on specially formulated Lb. casei (LC) agar from products containing yoghurt starter bacteria (S. thermophilus and Lb. delbrueckii subsp. bulgaricus), Lb. acidophilus, Bifidobacterium spp. and Lb. casei. Bifidobacterium could be enumerated on MRS agar supplemented with nalidixic acid, paromomycin, neomycin sulphate and lithium chloride (MRS-NPNL) under anaerobic incubation at 37°C for 72h. © 2011.en_US
dc.languageengen_US
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/ijfoodmicroen_US
dc.relation.ispartofInternational Journal of Food Microbiologyen_US
dc.subjectBifidobacteriumen_US
dc.subjectLactobacillus Acidophilusen_US
dc.subjectLactobacillus Caseien_US
dc.subjectLactobacillus Delbrueckii Subsp. Bulgaricusen_US
dc.subjectProbiotic Bacteriaen_US
dc.subjectStreptococcus Thermophilusen_US
dc.titleSelective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt - A reviewen_US
dc.typeArticleen_US
dc.identifier.emailShah, NP: npshah@hku.hken_US
dc.identifier.authorityShah, NP=rp01571en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1016/j.ijfoodmicro.2011.07.008en_US
dc.identifier.pmid21807435-
dc.identifier.scopuseid_2-s2.0-80051584907en_US
dc.identifier.hkuros205696-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-80051584907&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume149en_US
dc.identifier.issue3en_US
dc.identifier.spage94en_US
dc.identifier.epage208en_US
dc.identifier.isiWOS:000295350900002-
dc.publisher.placeNetherlandsen_US
dc.identifier.scopusauthoridAshraf, R=49560966300en_US
dc.identifier.scopusauthoridShah, NP=7401823907en_US
dc.identifier.citeulike9630934-

Export via OAI-PMH Interface in XML Formats


OR


Export to Other Non-XML Formats