Stability and functionality of freeze-dried probiotic Bifidobacterium cells during storage in juice and milk

Maria Saarela (Corresponding Author), Ilkka Virkajärvi, Hanna-Leena Alakomi, Pia Sigvart-Mattila, Jaana Mättö

Research output: Contribution to journalArticleScientificpeer-review

96 Citations (Scopus)

Abstract

We investigated the stability of differently produced (variables being fermentation time, pH during drying, and cryoprotectant) freeze-dried Bifidobacterium animalis subsp. lactis E-2010 (Bb-12) cells in fruit juice and low-fat milk. In addition, the effect of the food matrix on the acid and bile tolerance of the cells was studied. Cells produced in different ways had comparable stability in milk, whereas in juice, sucrose-protected cells survived better than reconstituted skim milk-protected cells. The acid and bile tolerance was better in cells added to milk compared with those in phosphate buffered saline or juice. Despite good culturable stability in milk the acid and bile tolerance of cells decreased during the storage. Apparently, culturable stability data alone do not give an accurate enough prediction of the probiotic functionality in adverse conditions (e.g. survival in acid and bile stress). When choosing a cryoprotectant for a probiotic also the stability in target food applications should be considered.
Original languageEnglish
Pages (from-to)1477-1482
Number of pages6
JournalInternational Dairy Journal
Volume16
Issue number12
DOIs
Publication statusPublished - 2006
MoE publication typeA1 Journal article-refereed

Fingerprint

Bifidobacterium
Probiotics
probiotics
juices
Milk
milk
bile
Bile Acids and Salts
cells
acids
cryoprotectants
low fat milk
Food
Freeze Drying
food matrix
fruit juices
skim milk
Fermentation
Sucrose
drying

Keywords

  • Bifidobacterium
  • Freeze-drying
  • Stability
  • Acid tolerance
  • Bile tolerance

Cite this

Saarela, Maria ; Virkajärvi, Ilkka ; Alakomi, Hanna-Leena ; Sigvart-Mattila, Pia ; Mättö, Jaana. / Stability and functionality of freeze-dried probiotic Bifidobacterium cells during storage in juice and milk. In: International Dairy Journal. 2006 ; Vol. 16, No. 12. pp. 1477-1482.
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Stability and functionality of freeze-dried probiotic Bifidobacterium cells during storage in juice and milk. / Saarela, Maria (Corresponding Author); Virkajärvi, Ilkka; Alakomi, Hanna-Leena; Sigvart-Mattila, Pia; Mättö, Jaana.

In: International Dairy Journal, Vol. 16, No. 12, 2006, p. 1477-1482.

Research output: Contribution to journalArticleScientificpeer-review

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AU - Saarela, Maria

AU - Virkajärvi, Ilkka

AU - Alakomi, Hanna-Leena

AU - Sigvart-Mattila, Pia

AU - Mättö, Jaana

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AB - We investigated the stability of differently produced (variables being fermentation time, pH during drying, and cryoprotectant) freeze-dried Bifidobacterium animalis subsp. lactis E-2010 (Bb-12) cells in fruit juice and low-fat milk. In addition, the effect of the food matrix on the acid and bile tolerance of the cells was studied. Cells produced in different ways had comparable stability in milk, whereas in juice, sucrose-protected cells survived better than reconstituted skim milk-protected cells. The acid and bile tolerance was better in cells added to milk compared with those in phosphate buffered saline or juice. Despite good culturable stability in milk the acid and bile tolerance of cells decreased during the storage. Apparently, culturable stability data alone do not give an accurate enough prediction of the probiotic functionality in adverse conditions (e.g. survival in acid and bile stress). When choosing a cryoprotectant for a probiotic also the stability in target food applications should be considered.

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KW - Acid tolerance

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