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Open AccessArticle

Preliminary Screening of Growth and Viability of 10 Strains of Bifidobacterium spp.: Effect of Media Composition

1
Department of Nutrition and Food Quality Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, 812 37 Radlinského 9, Slovak Republic
2
Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences, Prague, 165 00 Kámycká 129, Czech Republic
3
State Institute for Drug Control, Bratislava, 825 08 Kvetná 11, Slovak Republic
*
Author to whom correspondence should be addressed.
Fermentation 2019, 5(2), 38; https://doi.org/10.3390/fermentation5020038
Received: 22 March 2019 / Revised: 23 April 2019 / Accepted: 24 April 2019 / Published: 28 April 2019
(This article belongs to the Special Issue Safety and Microbiological Quality)
Lactic acid bacteria (LAB) alone or with special adjunct probiotic strains are inevitable for the preparation of specific functional foods. Moreover, because of their growth and metabolism, final products are preserved for a certain time. Thus, in this work, growth and metabolic activity of novel animal origin isolates and culture collection strains of Bifidobacterium spp. were investigated. The influence of milk media (reconstituted or ultra-high-temperature (UHT) milk), compared with synthetic modified Wilkins–Chalgren (WCH) broth under aerobic conditions was investigated. All tested bifidobacterial strains (n = 10) were grown well (1–2 log colony-forming units (CFU)/mL for 24 h at 37 °C) in all substrates and levels higher than 5 log CFU/mL remained during the cold storage period. Generally, different substrates determined almost the same maximal population densities (MPD) after 24 h that range within the average values of 8.96 ± 0.43 log CFU/mL, 8.87 ± 0.52 log CFU/mL, and 8.75 ± 0.54 log CFU/mL in reconstituted milk, UHT milk, and WCH broth, respectively. After 28 days of storage, the pH levels in milk media and broth were reduced to 4.50–5.60 and 4.60–4.90, respectively, representing a decrease of 0.8–2.13 units. View Full-Text
Keywords: Bifidobacterium spp.; fermentation; viability; shelf life; reconstituted milk Bifidobacterium spp.; fermentation; viability; shelf life; reconstituted milk
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MDPI and ACS Style

Matejčeková, Z.; Vlková, E.; Liptáková, D.; Valík, Ľ. Preliminary Screening of Growth and Viability of 10 Strains of Bifidobacterium spp.: Effect of Media Composition. Fermentation 2019, 5, 38.

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