info:eu-repo/semantics/article
Interactions among lactic acid starter and probiotic bacteria used for fermented dairy products
Fecha
2002-04Registro en:
Vinderola, Celso Gabriel; Mocchiutti, Paulina; Reinheimer, Jorge Alberto; Interactions among lactic acid starter and probiotic bacteria used for fermented dairy products; American Dairy Science Association; Journal of Dairy Science; 85; 4; 4-2002; 721-729
0022-0302
1525-3198
CONICET Digital
CONICET
Autor
Vinderola, Celso Gabriel
Mocchiutti, Paulina
Reinheimer, Jorge Alberto
Resumen
Interactions among lactic acid starter and probiotic bacteria were investigated to establish adequate combinations of strains to manufacture probiotic dairy products. For this aim, a total of 48 strains of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis, Lactobacillus acidophilus, Lactobacillus casei, and Bifidobacterium spp. (eight of each) were used. The detection of bacterial interactions was carried out using the well-diffusion agar assay, and the interactions found were further characterized by growth kinetics. A variety of interactions was demonstrated. Lb. delbrueckii subsp. bulgaricus was found to be able to inhibit S. thermophilus strains. Among probiotic cultures, Lb. acidophilus was the sole species that was inhibited by the others (Lb. casei and Bifidobacterium). In general, probiotic bacteria proved to be more inhibitory towards lactic acid bacteria than vice versa since the latter did not exert any effect on the growth of the former, with some exceptions. The study of interactions by growth kinetics allowed the setting of four different kinds of behaviors between species of lactic acid starter and probiotic bacteria (stimulation, delay, complete inhibition of growth, and no effects among them). The possible interactions among the strains selected to manufacture a probiotic fermented dairy product should be taken into account when choosing the best combination/s to optimize their performance in the process and their survival in the products during cold storage.