Changes in growth and survival of Bifidobacterium by coculture with Propionibacterium in soy milk, cow's milk, and modified MRS medium

International Journal of Food Microbiology
Qian Qian WuGeun Eog Ji

Abstract

Bifidobacterium adolescentis Int57 (Int57) and Propionibacterium freudenreichii subsp. shermanii ATCC 13673 (ATCC 13673) were grown either in coculture or as pure cultures in different media, such as cow's milk, soybean milk, and modified MRS medium. The viable cell counts of bacteria, changes in pH, concentrations of organic acids, and contents of various sugars were analyzed during incubation up to 7days. In soy milk, the survival of cocultured Int57 was six times higher than the monocultured cells, and ATCC 13673 cocultured with Int57 consumed 69.4% of lactic acid produced by Int57 at the end of fermentation. In cow's milk, coculture with ATCC 13673 increased the growth of Int57 from 24h until 120h by approximately tenfold and did not affect the survival of Int57 cells. After 96h of fermentation of modified MRS, the survival of ATCC 13673 cells cocultured with Int57 increased by 3.2- to 7.4-folds as compared with ATCC 13673 monoculture, whereas the growth of Int57 cells was unaffected. The growth and metabolic patterns of two strains during coculture showed noticeable differences between food grade media and laboratory media. The consumption of stachyose in soy milk during coculture of Int57 with ATCC 13673 was increased by ...Continue Reading

References

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May 31, 2011·International Journal of Food Microbiology·Anne ThierryGwenaël Jan

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Citations

Jul 19, 2012·World Journal of Microbiology & Biotechnology· PoonamRameshwar Singh
Feb 13, 2015·Critical Reviews in Food Science and Nutrition·M MoslemiAmir M Mortazavian
Jan 11, 2018·International Journal of Food Sciences and Nutrition·Akihito EndoJunichi Nakagawa
Mar 19, 2019·Critical Reviews in Food Science and Nutrition·Daniela FioccoVittorio Capozzi

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