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Effect of storage temperature and media composition on the survivability of Bifidobacterium breve NCIMB 702257 in a malt hydrolisate

Rozada, R., Vazquez, J.A., Charalampopoulos, D., Thomas, K. and Pandiella, S.S. (2009) Effect of storage temperature and media composition on the survivability of Bifidobacterium breve NCIMB 702257 in a malt hydrolisate. International Journal of Food Microbiology, 133 (1-2). pp. 14-21. ISSN 0168-1605

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To link to this article DOI: 10.1016/j.ijfoodmicro.2009.04.003

Abstract/Summary

The aim of this study was to evaluate the survivability of Bifidobacterium breve NCIMB 702257 in a three malt-based media supplemented with cysteine and yeast extract, and to determine the protective effect of these growth factors. A number of parameterised mathematical models were used to predict of kinetics of viability and total acidity during storage at different temperatures. Results demonstrated a good fit to the experimental mathematical model. The Arrhenius equations showed only reasonable fits and the polynomial plots contained a large area without data between 4 and 25 degrees C. In addition, it was shown that cysteine promotes growth and acid production by bifidobacteria, but does not extend survivability. On the other hand, increasing the yeast extract content of the fermentation media enhances the survivability of B. breve. To our knowledge, this is the first study to address the modelling of the survivability of probiotic bacteria in a cereal based fermentation media at different temperatures, introducing a more quantitative approach to the study of the shelf-life of a probiotic product. (C) 2009 Elsevier B.V. All rights reserved.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13024
Uncontrolled Keywords:Bifidobacterium breve;, Probiotic, Malt hydrolisate, Survival, Storage temperature, Mathematical model, Logistic equation , LACTIC-ACID BACTERIA, COMMERCIAL STARTER CULTURES, PROBIOTIC BACTERIA, VIABILITY, GROWTH, SOYMILK, YOGURT, FERMENTATION, STABILITY, CYSTEINE

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