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Probiotic Bacteria: Selective Enumeration and Survival in Dairy Foods
Open accessAbstract
A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp., and Lactobacillus casei. Because of the potential health benefits, these organisms are increasingly incorporated into dairy foods. However, studies have shown low viability of probiotics in market preparations. In order to assess viability of probiotic bacteria, it is important to have a working method for selective enumeration of these probiotic bacteria. Viability of probiotic bacteria is important in order to provide health benefits. Viability of probiotic bacteria can be improved by appropriate selection of acid and bile resistant strains, use of oxygen impermeable containers, two-step fermentation, micro-encapsulation, stress adaptation, incorporation of micronutrients such as peptides and amino acids and by sonication of yogurt bacteria. This review will cover selective enumeration and survival of probiotic bacteria in dairy foods.
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“The probiotic must survive the extremely low pH levels and the presence of bile salts and reach the gut in a viable physiological state to colonize and proliferate in this environment to confer beneficial effects on the host [33,34].”
From Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives (2022) · cites this paper as [33]
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Cites
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Functional cultures and health benefits
Shah, N. P. (2007) · International Dairy Journal · doi:10.1016/j.idairyj.2007.01.014 · Cited by 819
Self-citationEncapsulation for preservation of functionality and targeted delivery of bioactive food components
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Terpou, A., Papadaki, A., Lappa, I., Kachrimanidou, V., Bosnea, L., & Kopsahelis, N. (2019) · Nutrients · doi:10.3390/nu11071591 · Cited by 779
Chávarri, M., Marañón, I., Ares, R., Ibáñez, F. C., Marzo, F., & Villarán, M. C. (2010) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2010.06.022 · Cited by 709
Probiotics—From Metchnikoff to bioactives
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Metadata
- Authors
- Shah, N. P.
- Affiliations
- Victoria University (AU)
- Corresponding author
- Shah, N.P.
- ORCID
- Shah, N.P.
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 2000-04
- Volume
- 83
- Issue
- 4
- Pages
- 894-907
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2086894949
- Cited by
- 1,010
- References
- 83
- Citations by year
- 2026: 20 · 2025: 10 · 2024: 24 · 2023: 22 · 2022: 41 · 2021: 51 · 2020: 40 · 2019: 40 · 2018: 52 · 2017: 49 · 2016: 49 · 2015: 57 · 2014: 67 · 2013: 73 · 2012: 62
- FWCI
- 1.82
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- PubMed (publishedVersion)
- The HKU Scholars Hub (University of Hong Kong) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
- Life Sciences › Immunology and Microbiology › Microbiology › Reproductive tract infections research
- Keywords
- probiotic bacteria, selective enumeration, probiotic viability, dairy products, Lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei, acid resistance, bile resistance, two-stage fermentation, microencapsulation, stress adaptation, sonication, yogurt, health benefits
- MeSH terms
- beta-Galactosidase, Bifidobacterium, Dairy Products, Drug Compounding, Fermentation, Lactobacillus, Sonication, Colony Count, Microbial, Probiotics
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