Technological Properties of Bifidobacterial Strains Shared by Mother and Child

BioMed Research International
Ángela PeiroténEva Rodríguez

Abstract

Technological processes in the dairy industry and the further passage through the gastrointestinal tract could impair viability and functionality of probiotic bifidobacteria. In the present work, the growth in milk of nine bifidobacterial strains shared by mother and child, their survival to freeze-drying and cold storage, and their behavior in a model cheese were investigated. All the strains exhibited high stability to the technological conditions studied when compared with two commercial strains. Bifidobacterium breve INIA P734 and Bifidobacterium bifidum INIA P671 as adjunct cultures maintained high stability during manufacture and ripening of cheese. Both strains showed, at the end of ripening period, resistance to simulated gastrointestinal conditions. Moreover, their presence did not affect negatively the quality of cheese. B. breve INIA P734 and B. bifidum INIA P671 could be considered as potential candidates for their use in cheese as adjunct cultures.

References

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Citations

Jun 26, 2020·Frontiers in Bioengineering and Biotechnology·José Carlos AndradeAna Maria Gomes
Jul 21, 2020·Journal of Dairy Science·S LangaE Rodríguez-Mínguez
Jan 9, 2021·Microbiology Resource Announcements·Lidia Rodrigo-TorresJuan L Arqués
Jan 22, 2021·Food Science & Nutrition·Ahmed M HamdyYaser M A El-Derwy
Mar 23, 2021·Food Science & Nutrition·Mahmoud E AhmedAhmed R A Hammam

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