Improving survival of probiotic bacteria using bacterial poly-γ-glutamic acid

A major hurdle in producing a useful probiotic food product is bacterial survival during storage and ingestion. The aim of this study was to test the effect of γ-PGA immobilisation on the survival of probiotic bacteria when stored in acidic fruit juice. Fruit juices provide an alternative means of p...

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Bibliographic Details
Published in:International journal of food microbiology 2015-03, Vol.196, p.24-31
Main Authors: Bhat, A.R., Irorere, V.U., Bartlett, T., Hill, D., Kedia, G., Charalampopoulos, D., Nualkaekul, S., Radecka, I.
Format: Article
Language:English
Subjects:
Beverages - microbiology
Bifidobacteria
Bifidobacterium - drug effects
Bifidobacterium - physiology
Citrus sinensis - microbiology
Food Storage
Fruit juice
Glutamic Acid - pharmacology
Microbial Viability - drug effects
Probiotics
Punicaceae - microbiology
Simulated gastric juice
γ-PGA
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Summary:A major hurdle in producing a useful probiotic food product is bacterial survival during storage and ingestion. The aim of this study was to test the effect of γ-PGA immobilisation on the survival of probiotic bacteria when stored in acidic fruit juice. Fruit juices provide an alternative means of probiotic delivery, especially to lactose intolerant individuals. In addition, the survival of γ-PGA-immobilised cells in simulated gastric juice was also assessed. Bifidobacteria strains (Bifidobacteria longum, Bifidobacteria breve), immobilised on 2.5% γ-PGA, survived significantly better (P
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2014.11.031