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Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/16219

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

AutorRozada, Raquel; Vázquez, José Antonio ; Charalampopoulos, Dimitris; Thomas, Keith; Pandiella, Severino S.
Palabras claveBifidobacterium breve
Malt hydrolisate
Storage temperature
Mathematical model
Logistic equation
Fecha de publicación15-abr-2009
CitaciónInternational Journal of Food Microbiology 133(1-2): 14-21 (2009)
ResumenThe 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 °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.
Descripción8 pages, 5 figures, 5 tables.-- PMID: 19539389 [PubMed].-- Printed version published Jul 31, 2009.
Versión del editorhttp://dx.doi.org/10.1016/j.ijfoodmicro.2009.04.003
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