acidophilus milks 2015

7/26/2019 Acidophilus Milks 2015

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9

AcidophilusMilksSU JA SENA N A N D

JA SH BH A I B. PR AJA PAT I

Contents

9.1 Introduction 227

9.2 Characteristics ofLactobacillus acidophilus 229

9.3 Technology and Microbiology of Acidophilus Milks 2299.3.1Acidophilus Milk !our" 23#

9.3.2Acidophilus Milk !$eet" 23%

9.3.3Acidophilus &east Milk 23%

9.3.'Acidophilus (hey 237

9.3.)Acidophilus Crea* Culture 23+

9.3.%Acidophilus Ice Crea* 23+

9.3.7Acidophilus Cheese 2'#

9.3.+Acidophilus ,aste 2'19.3.9Acidophilus ,o$der 2'2

9.3.1#Acidophilin 2''

9.3.11 Acidophilus &ogurt 2')

9.' -utritional enefits of Acidophilus Milk 2'9

9.'.1I*pro/ed ioa/ailability of Minerals 2)#

9.'.2I*pro/ed 0ita*in !upple*entation 2)1

9.) Therapeutic enefits of Acidophilus Milk 2)1

9.% Conclusions 2)7eferences 2)7

9.1 Introduction

Lactobacillus acidophilus $hich has al*ost gro$n synony*ous to

probiotics $as initially isolated by rnst Moro 4rost and

utter$orth 1931" fro* the feces of breast5fed infants and na*ed

Bacillus acidophilus *eaning acid loving. lie Metchnikoffsuggested that hu*ans should consu*e *ilk fer*ented $ith

Bacillus bulgaricus to prolong life

227


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Acidophilus Milks 228

$hile ettgerin 191)" sho$ed the sa*e results of s$eet or sour

*ilk fer*ented $ith the bacillus of Metchnikoff on the gro$th and

*ortality of rats and fo$ls. 6o$e/er opeloff8s published book on

Lb. acido philus appeared in 192%. Thus t$o scientifically

/alidated /ie$s $ere established 1" lactose diet e:erted ani*portant influence on the intestinal bacteria; and 2" Lb.

acidophilus $as considered to be the *ost likely species to fulfill

the base criteria e:pected of probiotics sur/i/al through gut bile

tolerance acid tolerance and anti*icrobial production. Thus it $as

a logical progression to blend *ilk and acidophilus ter*ed as

acidophilus milk. These acidophilus products utili


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bioche*ical and physiological attributes presu*ed to be i*portant

to hu*an probiotic functionality. In the *anufacturing of

acidophilus *ilk pri*e i*portance is gi/en to the therapeutic

properties of the product follo$ed by *icrobiological and

technological aspects. This chapter ai*s to co*pile the $orks doneon the /arious aspects of acidophilus *ilks and their /ariants.

9.2 Characteristics oLactobacillus acidophilus

Lb. acidophilus is a @ra*5positi/e rod #.%#.9B1.)%.# *" $ithrounded ends. These are non5flagellated non5*otile and non5spore

for*ing and intolerant to salt. They lack cytochro*es and are

*icroaerophilic so surface gro$th on solid *edia is generally

enhanced by anaerobiosis or reduced o:ygen pressure and )1#CD2. Most strains of Lb. acidophilus can fer*ent a*ygdalins

cellobiose fructose galactose glucose lactose *altose *annose

salicin sucrose trehalose and aesculin. Apart fro* lactose Lb.

acidophilus has been reported to utili


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230 FERMENTED MILK AND DAIRY R!D"#T$

tolerance acid and bile tolerance heat tolerance and types of food

carrier $hich are affecting the *anufacturing of probiotic food

products. As probiotics are *ainly incorporated in fer*ented *ilk

products $hose consu*ption *ay be li*ited by allergies

intolerances or by lo$5cholesterol diets ne$ carriers of probioticacidophilus products like fruit and /egetable products $hich *ay

ensure a regular consu*ption of beneficial *icroorganis*s are

de/eloped.

In the follo$ing passage there $ould be a collection of technologi5

cal and *icrobiological aspects of acidophilus *ilks and its

/ariants. The authors ha/e $ritten the chapter $ith the intention of

reporting rele/ant $ork e:clusi/ely onLb. acidophilus containing

products Table 9.1". Apart fro* the *ilk5based acidophilusproductsLb. acidophilus fer*ented pear Fuice has been suggested

recently as a ne$ strategy for anti5hyperglyce*ia and

antihypertensi/e therapy that reduce the o:idati/e stress associated

$ith type52 diabetes and its co*plications Ankolekar et al. 2#12".

A no/el probiotic product oblea i.e. $afer5type dehydrated

traditional Me:ican dessert" $as de/eloped using s$eet goat $hey

fer*ented $ithB. infantis orLb. acidophilus and *aintained abo/e

the *ini*u* concentration reGuired in a probiotic product!antiago et al. 2#12". In Italy research institutions and food

co*panies are $orking together in de/eloping a probiotic

/egetable line bringing the probiotic benefits in a range of

traditional foods for e:a*ple seasoned table oli/es artichokes

and salads >a/er*icocca et al. 2#1#". In a functional bread

co*bining the *icroencapsulation and starch5based coatings

sho$ed that the *icroencapsulated Lb. acidophilus sur/i/ed after

baking and storage ti*e although reduction $as higher insand$ich treat*ent i.e. starch solution=sprayed

*icrocapsules=starch solution" Alta*irano54ortoul et al. 2#12".

9.3.1Acidophilus Milk (Sour)

Acidophilus *ilk $as the first dietary product de/eloped

containing large nu*bers of Lb. acidophilus. It $as natural that

*ilk should be used

T%&l' 9() Variants Acidophilus Milk Products Available in the GlobalMarket

PRODUCT PLAC ORGA!"#M$#%

A&'( Den)ark A H* H)esophilic LD culture

A&* +o,urt -rance Lb. acidophilus, B. bifdum


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Acidophilus Milks 23)A*C /er)ent Ger)an+ A H* HL. casei

Acidophilus

butter)ilk

United #tates Lb. acidophilus, B. bifdum, Leu.mesenteroides ssp.cremoris, mesophilic lactococci

Acidophilus )ilk #0eden A H* H)esophilic LD culture

Acidophilus +east)ilk

-or)er U##R Lb. acidophilus1 S. ragilis, S.cerevisiae

Acidophilus

+o,urt

#everal

countries

Lb. acidophilus, Lb. delbrueckii ssp.bulgaricus, Str.thermophilus

A2T"-"Tplus #0it3erland A H* HL. casei GG HS.

thermophilus*Alive United

2in,do)

A H* H+o,urt culture

*&active -rance Lb. acidophilus, Lb. delbrueckii ssp.

bulgaricus, Str.thermophilus, B. bifdum

*"O -rance A H* H+o,urt culture

*iobest Ger)an+ B. bifdum or B. longumH+o,urt

culture*io,arde Ger)an+ A H* HStr. thermophilus

*io,hurt Ger)an+ A H* HStr. thermophilus

*iok+s $-e)ilact%C3echoslovak

ia

A H* HPediococcus acidilactici

*io)ild #everal

countries

"bide)

*io)ild Ger)an+ A H*

Cultura Den)ark A H*

2+r "tal+ A H* H+o,urt culture

LA&4 plus *auer A H*

LC&5 Ger)an+ Lb. acidophilus

as a carrier because soured or cultured *ilk has been an i*portantco*pound in the diet of *any people. In 192+ the preparation of

acidophilus *ilk $as first standardi


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the storage te*perature bet$een 12EC and 1%EC" $hen the initial

acidity is #.%) ulp 1931".

An econo*ical *ethod of *anufacturing acidophilus *ilk $as

soon designed $hich in/ol/ed heating ski* *ilk to as near the

boiling point for 3# *in Guick cooling at 37EC'#EC i**ediateinoculation $ith an acti/ely gro$ing culture ofLb. acidophilus and

holding at that te*perature till coagulation takes place or a fe$

hours thereafter. This *ethod had the *erit of cutting into half the

ti*e reGuired to get the ski* *ilk ready for inoculation naysi

1932". Johnson et al. 19+7" *ade an e:clusi/e study on the

selection criteria of strains for acidophilus products that included

fer*entation of + carbohydrates gro$th at 1)EC and ')EC

resistance to #.2 o:gall lysis by lyso


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Acidophilus Milks 233!tandardi


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23, FERMENTED MILK AND DAIRY R!D"#T$

lacunose a gro$th factor for lactobacilli as a degradation product

of *ilk sugar. ?sually use of t$o different strains of Lb.

acidophilus is *ade in acidophilus *ilk *anufacture that is a

*ucilaginous and a nor*al strain. Mucilaginous strains i*parted a

/iscous consistency but they are $eak acid producers. Acidophilus*ilk prepared only $ith the *ucilaginous strain $as e:cessi/ely

/iscous and had an insufficiently de/eloped fla/or $hile the non5

*ucilaginous strains $ere strong acid gi/ing e:cessi/ely sour taste.

!olution lay in using the* at different ratios >ang and >ang 197)".

The generation ti*e of the acidophilus strains $as shorter in

glucose as co*pared to sucrose or lactose *ediu* !rini/as et al.

199#" $hich could be due to the utiliA5) $as that acidifying acti/ity $as enhanced $ith *i:ed

cultures resulting in a shorter ti*e to reach p6 '.). The acidifying

acti/ity $as greatly i*pro/ed $ith casein hydrolysate $ith a


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Acidophilus Milks 23-

reduction of fer*entation ti*e by about )). The te:ture of the

fer*ented products $as not dependent on culture co*position but

strongly dependent on *ilk supple*entation because s$eet $hey

supple*entation ga/e products $ith lo$er fir*ness and

/iscoelasticity than products supple*ented $ith caseinhydrolysates Dli/eira et al. 2##1".

Carbonation $as considered as an alternati/e to reduce o:ida5

ti/e stress of lactobacilli. A carbonated acidophilus *ilk $as *ade

$ith ra$ *ilk supple*ented $ith 2 ski* *ilk po$der. The *i:

$as pasteuri at the end of 2+ days of storage

at )EC. Nifferent a*ounts of *etabolic products like /olatile

co*pounds organic acids and carbon dio:ide /ary according to

fer*entation ti*e and strain used; hence controlling the

fer*entation ti*e is of ut*ost i*portance in acidophilus *ilk

*anufacture Dstlie et al. 2##3". (hile selecting a strain for the

preparation of acidophilus *ilks its sur/i/ability at the storage

te*perature or its cryotolerance is of para*ount i*portance. ettercryotolerance $as obtained in cells gro$n at 3#EC or at p6 ).

These cells sho$ed no loss in acidification acti/ity during free


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23. FERMENTED MILK AND DAIRY R!D"#T$

increased o/erti*e. The e:pression of a 25co*ponent regulatory

syste* sho$n to regulate acid tolerance and proteolytic acti/ity

increased during the early log and early stationary phases of gro$th

A


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in association $ith probiotics has been suggested $ith the intention

to assure better sur/i/al of the probiotics in bio5yogurts.

>ittle is kno$n regarding the technology of acidophilus yeast

*ilk that is only produced in for*er ?!!. (hole of ski**ed

*ilk is heated to about 9#EC9)EC for 1#1) *in cooled to 3)ECto be inoculated $ith 3) *i:ture of Lb. acidophilus and

Saccharom'c"s lactis. The *ilk $as bottled and first stage of

fer*entation took place at 3)EC until acidity reached #.+ lactic

acid follo$ed by second stage fer*entation at 1#EC17EC for %12

h ller 1971; orole/a 1991".Lb. acidophilusproduced the acid

$hile the yeasts produced ethanol and CD2. The final product $as

stored at O+EC until consu*ed. Acidophilus yeast *ilk could be

prepared in large fer*entation tanks ller 1971" pro/ided the CD2content *ay be reduced due to pu*ping before packaging. The

product thus for*ed $as described as /iscous slightly acidic and

sharp $ith a yeasty taste. !ubra*anian and !hankar 19+)"

achie/ed high /iability of Lb. acidophilus in the presence of

lactose5fer*enting S. fragilis and andida ps"udotropicalis. The

*ilk $as heated to 9#EC for 2# *in and coagulation achie/ed in

less than 2# h at 33EC or 37EC. The consistency of the coagulu*

$as i*pro/ed by fortification of the *ilk $ith 1.) ski* *ilkpo$der and #.) agar. The latter co*pound pre/ented the breakup

of the curd caused by the production of CD2. The packaging of yeast

lactic products $as done in her*etically sealed la*inated

paperboard cartons or plastic containers that pose the proble* of

consu*er reFection due to s$ollen packages because of CD2for*ation. -o$ a breathing *e*brane $hich allo$s CD2 to

escape has been de/eloped Ta*i*e and obinson 19++". A

co**unalistic association bet$een yeasts and lactic acid bacteria>A" e:ists as yeasts possess stability5enhancing effects on >A.

The specific effects of yeasts on >A stability /ary $ith yeasts.

illiopsis saturnus /ar. saturnus enhanced the sur/i/al of Lb.

acidophilus! Lb. rhamnosus and Lb. r"ut"ri to 1#% cfu=g but the

sa*e yeast failed to i*pro/e the sur/i/al of Lb. *ohnsonii! Str.

th"rmophilus! andLb. bulgaricus in fer*ented *ilk >iu and Tsao

2##9".

9.3.+Acidophilus h"'

Atte*pts ha/e been done to con/ert surplus nutriti/e $hey into a

palatable refreshing and econo*ical acidophilus $hey drink

na*ed acido %h"'. 4iltered fat5free $hey $as inoculated $ith pure


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and acti/e culture ofLb. acidophilus. The product $as found to

ha/e p6 in the range of 3.2)3.)# and e:hibited antibacterial

acti/ity against se/eral test *icrobes @andhi and -a*budripad

1979". Air on fortified $hey drink $as for*ulated $ith $hole *ilk

)+.#" s$eet $hey 2).#" sucrose 1#.#" *ango pulp7.#" culture of Str. th"rmophilus and Lb. bulgaricus #.+"

culture of probiotic Lb. acidophilus 1.2" and iron a*ino acid

chelate #.###2". The probiotic hu*an strain of Lb. acidophilus

pro/ided 1#+cfu=*l $ith 3 *g of iron per +#5*> dose !il/a et al.

2##1".

9.3.,Acidophilus r"am ultur"

Acidophilus cultures i.e. ha/ing fa/orable dietetic and therapeuticeffects" crea* cultures i.e. consisting of Lc. lactis and Lc.

cr"moris"and aro*a producing leuconostocs i.e.L"u. citrovorum

H L"u. d"-tranicum or Lc. diac"t'lactis" to i*part i*pro/ed

organoleptic properties >ang and >ang 197)" $ere *i:ed to

produce the acidophilus crea* culture. At a ripening te*perature

close to the opti*u* for Lb. acidophilus 37EC" the product $as

sharply acidic $ith a tendency for o/er acidification and possessed

a coarse consistency. The finished product had good organolepticGualities butLb. acidophilus flora sho$ed /ery $eak *ultiplication

and had a lo$ /iability.

A ne$ process of acidophilus *ilk *anufacturing $as

introduced based on the separate incubation of *ilk $ith an

acidophilus culture and separate incubation of *ilk $ith crea*

culture and then *i:ing at a ratio of 19 after ripening for 1%1+ h.

The resultant coagulu* $as thick and has a typical sharply acid

fla/or and acidity in the range of +)1##E !o:hlet 6enkel degrees!6". After the co*pletion of the ripening of both *ilks in their

separate container the coagulu* $as gently stirred and pu*ped

$ith a positi/e pu*p into the ripening tank $ith gentle *i:ing.

Then the coagulu* is incubated $ith the culture cooled to +EC

1#EC and kept in a cold store at +EC1#EC until ne:t day.

,referably the *ilk should contain 3.% fat + !-4 and ha/e an

acidity bet$een 3% and )#E!6. The coagulu* should be *ilky

$hite to crea*y the consistency sufficiently thick fla/or andte:ture characteristics of the culture used that is crea* like $ith

pleasant lactic odor and ha/e refreshing clean and aro*atic taste.

The acidophilus *ilk produced according to the ne$ technology

has organoleptic properties si*ilar to those of kefir *ilk because


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the ratio of streptococci to lactobacilli 91" is about the sa*e in

both the product >ang and >ang 197)".

9.3.Acidophilus /c" r"am

Nuring probiotic ice crea* production each process stage ought tobe opti*i


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2,0 FERMENTED MILK AND DAIRY R!D"#T$

free


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Acidophilus Milks 2,)

probiotic cheese positi/ely affected the /iability during the

refrigerated storage of the probiotics urns et al. 2##+". Lb.

acidophilus >A5) added solely or in co5culture $ith a starter

culture of Str. th"rmophilus for the production of Minas fresh

cheese resulted in a good Guality product $ith a s*all rate of post5acidification indicating that traditional yogurt culture could be

e*ployed in co5culture $ith >A5) to i*pro/e the Guality of this

cheese !ouA in the cheese *atri: translated

into a functional cheese !antillo et al. 2#12".

9.3.2Acidophilus 0ast"

Acidophilus paste is a concentrated cultural product obtained bypartial eli*ination of $hey fro* acidophilus *ilk. Its *anufacture

consists of adding to sterili


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cubes of 2 c* in siang 197)".The product can be *ade fro* sterili


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Pasteuri3ed 0hole or ski))ilk

Concentration $':6';6T#%

Coolin, $


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2,, FERMENTED MILK AND DAIRY R!D"#T$6eat treat*ent 1217C ) *in"

Cooling 377C"

Inoculation

Lb. acidophilus K 36"

Incubation 377C 2' h"

Acidophilus *ilk

-eutrali


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Acidophilus Milks 2,-

/iability after spray drying than stationary phase cells. La*ora et

al. 2##%" tested 12 different strains of >A and found *ini*al

losses directly after spray drying but significant falls after storage

$hich /aried $ith cell type.

spina spray drying $as perfor*ed in a tall5for* co5currentspray dryer and ato*iang 197)".

The product $as packed in bottles of #.2) or #.) >. The acidity of

the product $as #.7)1.3#. !har*a and @andhi 19+1"


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2,. FERMENTED MILK AND DAIRY R!D"#T$

prepared acidophilin $ith four strains of Lb. acidophilus na*ely

C62 I and 6 along $ith Str. lactis C1# and kefir grains $hich

ga/e a product of desirable acidity and *a:i*u* antibacterial

acti/ity againstM.flavus! . coli! S. aur"us! andB.subtilis.

9.3.11 Acidophilus &ogurt

&ogurts are produced fro* pasteuriankaputhra 1997; @ardini et al. 1999; !chillinger

1999; 0inderola et al. 2###". To obtain the count and /iability oneshould be a$are of the factors affecting the sur/i/al of Lb.

acidophilus in yogurt.

Manipulating the conditions in the *anufacture and storage of

yogurt could increase the sur/i/al of >A and bifidobacteria. The

/arious approaches ha/e been re/ie$ed by ailasapathy and Chin

2###" $ho su**ed it up /i/idly in the follo$ing points

R Ter*inating fer*entation at a higher p6 )".

R nrich*ent of yogurt *i: $ith $hey protein concentrateincreases the buffering capacity of yogurt retards decrease

in p6 and pre/ents p6 change during storage of yogurt".

R Application of hydrostatic pressure 2##3## M,a for 1#

*in" to yogurt pre/ents after acidification and hence

*aintains initial nu*ber of /iable >A.

R 6eat shock )+EC for ) *in" of yogurt pre/ents e:cess acid

production and acidity re*ains constant during storage".

R >o$ering the incubation te*perature to 37EC fa/ors gro$thof bifidobacteria and increases incubation ti*e.

R >o$ering the storage te*perature to less than 3EC'EC

increases >A culture Lb. acidophilus and bifidobacteria"

sur/i/al.


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Acidophilus Milks 2,7

ational selection and design of probiotics re*ains an i*portant

challenge and $ill reGuire a platfor* of basic infor*ation about the

physiology and genetics of strains rele/ant to their intestinal roles

functional acti/ities and interactions $ith other resident *icrobes.

In this conte:t genetic characteriourens5

6attingh and 0ilFoen 2##1; Tal$alkar and ailasapathy 2##3". The


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solution $as in using *odified or AT acidophilus5bifidus5

ther*ophilus"5yogurt starter cultures i.e. fer*ented $ith Lb.

acidophilus! B. bifidum! and Str. th"rmophilus" i* and @illiland

19+3". The proteolytic strains of Lb. d"lbru"ckii subsp. bulgaricus

further i*pro/ed the /iability of probiotics in yogurt !hihata and!hah 2##2". Another approach to increase the /iability $as to use

ruptured yogurt bacterial cells to release their intracellular 5galactosidase and reduce their /iable counts and to contain less

hydrogen pero:ide during fer*entation !hah and >ankaputhra

1997".Lb. acidophilus $as the sole species that $as inhibited by

Lb. cas"i andBifidobact"rium in a co5culturing 0inderola et al.

2##2".

In a study to understand the relationship of Lb. acidophilus $ithyogurt starter acti/ity -g et al. 2#11" re/ealed that Lb.

acidophilus strains e:hibited good sur/i/al at lo$ p6 brought

about by glucono delta5lactone that released gluconic acid

gradually at a rate co*parable to organic acids produced by the

starter cultures yogurts *ade $ith starters $ithout probiotics and

killed starters did not affect the sur/i/al ofLb. acidophilus-C4M.

Lb. acidophilus is also *ore tolerant to acidic conditions than B.

bifidum >ankaputhra and !hah 1997". 4v"r5acidificationor post5production acidification occurs after fer*entation and during

storage at refrigerated te*perature $hich is *ainly due to the

uncontrollable gro$th of strains ofLb. bulgaricus at lo$ p6 /alues

and refrigerated te*peratures. D/er5acidification can be pre/ented

in bio5yogurts by applying good manufacturing practic"s and by

using cultures $ith reduced ov"r5acidificationneifel et al. 1993".

The higher acidity of carbonated *ilk i.e. production of carbonic

acid" enhanced gro$th and *etabolic acti/ity of the starter duringfer*entation and $as the reason for reduction in incubation period

0inderola et al. 2###". &ogurts prepared $ith *icroencapsulated

cultures presented lo$er /alues for post5acidification and greater

stability co*pared to the product prepared $ith the addition of the

free culture !hoFi et al. 2#13". Incorporation of free and

encapsulated probiotics did not substantially change the o/erall

sensory properties of yogurts $hile greatly enhanced the sur/i/al

of probiotics Lb. acidophilus ATCC '3)% against an artificialhu*an gastric digesti/e syste* Drtakci and !ert 2#12".

Incorporation of #.) $=/" of :anthan gu* or the 1 $=/" of

cellulose acetate phthalate $ithin the 3 $=/" of alginate solution

for bead for*ation increased the sur/i/al of the probiotics. Lb.

acidophilus >A1' gro$n in acidic conditions displayed increased


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Acidophilus Milks 2,9

/iability fro* %3 of the free1# during

shelf life spQrito !anto et al. 2#1#". Although passion fruit fiber

did not sho$ any clear effect on probiotic counts ASai pulp fa/ored

an increase in Lb. acidophilus >1# spQrito !anto et al. 2#12".

:hausti/e studies like the gro$th patterns of 2' strains of >AStr. th"rmophilus! Lb. d"lbru"ckii subsp. bulgaricus! andLc. lactis"

and 2' strains of probiotics Lb. acidophilus! Lb. cas"i! Lb.

paracas"i! Lb. rhamnosus and bifidobact"ria" in liGuid *edia

containing different substances $ere assessed. The substances used

$ere salts -aCl and Cl" sugars sucrose and lactose" s$eeteners

acesulfa*e and asparta*e" aro*a co*pounds diacetyl

acetaldehyde and acetoin" natural colorings for fer*ented *ilk

red yello$ and orange colorings" fla/oring agents stra$berry/anilla peach and banana essences" fla/oring coloring agents

stra$berry /anilla and peach" nisin nata*ycin and lyso


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2-0 FERMENTED MILK AND DAIRY R!D"#T$

al. 2##3". Lb. acidophilus sur/i/al in si*ulated gastrointestinal

fluids during the in vitro assays $as i*pro/ed by the addition of

inulin $hey protein concentrate and free


25/33

Acidophilus Milks 2-)

culture Str. th"rmophil"s andLb. bulgaricus K 11" report re/ealed

that a*ino acids slightly increase in alanine leucine histidine

lysine and arginine $hile /aline *ethionine and tyrosine $ere

slightly decreased. 0ita*in C content decreased $hile no

significant change obser/ed in ribofla/in and thia*ine content andorganic acids like lactic acid for*ic acid and acetic acid increased

during fer*entation. ioacti/e peptides are also released after

protein degradation due to proteolysis by acidophilus strains during

fer*entation. These bioacti/e peptides are the *ain source of a

range of biologically acti/e peptides such as caso*orphins

casokinins i**unopeptides lactoferrin lactoferricin and

phosphopeptides. In fer*ented *ilk the a/ailable lysine $as

reduced by '# $hen ski* *ilk $as fer*ented $ith Lb.acidophilus ao and !hahani 19+7". Milk fer*entation results in a

co*plete solubiliA enriched food Lb.

acidophilus -CNC1' added dahi $as prepared $ith increased

production of free fatty acids by lipolysis of *ilk fat and increased

C>A content by using internal linoleic acid co*pared to control

dahi during fer*entation and 1# days of storage at 'EC &ada/ et

al. 2##7a". ,reschool children fed $ith iron5fortified fer*ented*ilk be/erage added $ith a probiotic i*pro/ed their iron status

and a positi/e correlation bet$een iron intake and he*oglobin $as

established !il/a et al. 2##+". A significant effect of fer*entation

by probiotics Lb. h"lv"ticus MTCC )'%3 $as seen in a*ount of


26/33


soluble calciu* that increased fro* '%.%) in *ilk to 1)3.2)

*g=1## g product". 0olatile fatty acids synthesi


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Acidophilus Milks 2-3

Consu*ption of non5fer*ented *ilk containingLb. acidophilus

by healthy adult *en increased facultati/e lactobacilli in their feces

$ith nonsignificant effects on nu*bers of colifor*s or anaerobic

lactobacilli including bifidobacteria @illiland et al. 1977". Acido

yeast *ilk $as successfully applied for the treat*ent of certainintestinal diseases. S. lactis used in the product possessed an

antibacterial effect against M'cobact"rium tub"rculosis orole/a

1991". Lb. acidophilus !T 2#7' $hen ad*inistered to . coli

infected rats resulted in significant inhibition of colifor*s and

anaerobes co*ple*ented $ith decreased fecal enA5)" sho$ed that the probiotics re*ained acti/eduring gut transit and $ere instru*ental in the reduction in

potential pathogens. ,roper standardiarsen et al. 2##%". A study

sho$ed using real5ti*e poly*erase chain reaction ,C" that Lb.

acidophilus >A5)" dose of 1#9cfu=1## g of yogurt supple*ented

$ith green tea" re*ained acti/e during gut transit and $ere

associated $ith an increase in beneficial bacteria and a reduction inpotential pathogens !a/ard et al. 2#11". Lb. acidophilus >A,)

isolated fro* s$ine $as successful in inhibiting the in/asion of

Salmon"lla chol"ra"suis to hu*an Caco52 cell line >in et al.

2##+". The inhibition effect appears to be *ultifactorial that

includes the adhesion to host intestine epitheliu* production of

organic acids and bacteriocin by lactobacilli cells. MA>NI5

TD4=TD4 techniGue $as e*ployed to understand the effects of key

co*ponents ofLb. acidophilus >592 that affect adhesion to Caco52cells. It $as stated that surface layer protein A *ight play a key role

in its attach*ent and in the release of I>512 fro* dendritic cells

Ashida et al. 2#11".

4or therapeutic /alue of acidophilus *ilk on constipation e:peri5

*ents $ere conducted on 12' persons o/er a period of 1+ *onths.

Dut of 7' persons $ho finished these e:peri*ents '3 $ere

constipated. Appro:i*ately t$o5thirds of those persons

e:periencing intestinal difficulties $ere benefitted by acidophilustherapy. A *aFority of the non5constipated persons reported

the*sel/es in a *uch better physical condition $hile they $ere

drinking acidophilus *ilk !tark et al. 193'". Treat*ent of diarrhea

by ad*inistering li/ing or dried bacteria to restore a disturbed

intestinal *icroflora has a long tradition. The *echanis*s and the


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2-, FERMENTED MILK AND DAIRY R!D"#T$

efficacy of a probiotic effect often depend on interactions $ith the

specific *icroflora of the host or i**unoco*petent cells of the

intestinal *ucosa. Lb. acidophilus pro/iding i**unosti*ulatory

properties or the alle/iation of sy*pto*s and shortening of acute

infections are perhaps the best5docu*ented probiotic effects/alidated by clinical studies. Ad*inistration of yogurt *ade $ith

starters containing the con/entional yogurt bacteriaLb. bulgaricus

and Str. th"rmophilus supple*ented $ith Lb. acidophilus! B.

bifidum! and B. infantis to rats sho$ed enhanced *ucosal and

syste*ic IgA responses to the cholera to:in i**unogen than

yogurt that $as *anufactured $ith starters containing only

con/entional yogurt bacteria TeFada5!i*on et al. 1999".

?ndernutrition i*paired the ability of the lactobacillus supple*entto pre/ent children diarrhea Qo et al. 2##'".Lb. acidophilus $as

reco**ended as adFu/ant therapy in co*bination $ith olsala


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Acidophilus Milks 2--

production of )#### Na acidophilicin >A51 increased on addition

of 5glycerophosphate and $as highest at p6 ).)%.#. Lb.acidophilus n./. r 317='#2 strain -arine produces acidocin >C60

that has re*arkable heat stability 9# *in at 13#EC" acti/e o/er a

$ide p6 range and has a broad spectru* of acti/ity both against*ethicillin5resistant S. aur"us M!A" and lostridium difficil"

Mkrtchyan et al. 2#1#". arska5(ysocki et al. 2#1#" re/ealed that

the direct interaction of Lb. acidophilus C>12+) and Lb. cas"i

>C+# as pure cultures and M!A in liGuid *ediu* led to the

eli*ination of 99 of the M!A cells after 2' h of their incubation

at 37EC.

The de/elop*ent of sy*pto*s of lactose intolerance depends

*ainly on the dose of lactose ingested. >actose loads of 1) g orgreater in/ariably produce sy*pto*s in lactase5deficient persons

$hile $ith a dose of 12 g lactose sy*pto*s can be *ini*al or

absent. Tolerance up to 2# g of lactose in acidophilus *ilk and

yogurt has been suggested and is thought to be due to a lo$ lactose

content or in vivo autodigestion by *icrobial 5galactosidase inyogurt is tolerated $ell by lactase5deficient persons !a/aiano et al.

19+'". Milks inoculated $ith 1#1# cells ofLb. acidophilus or $ith a

yogurt cultured played decreased sy*pto*s co*pared $ithuninoculated *ilk in lactose *aldigesting children Montes et al.

199)". (hile selecting strains for the purpose of alle/iating lactose

intolerance bile and acid tolerance of the strain are the crucial

factors to be considered. It $as obser/ed that Lb. acidophilus-1

e:hibiting lo$er 5galactosidase acti/ity and lactose transport buthigher bile and acid tolerance a*ong the /arious strains studied

$as *ost effecti/e in i*pro/ing lactose tolerance in hu*an

subFects Mustapha et al. 1997".Lb. acidophilus >a1 is kno$n to induce changes in intestinal

flora by persisting in the gastrointestinal tract thereby acts as

adFu/ant to the hu*oral i**une response >ink5A*ster et al.

199'". The probiotic potential of Lb. h"lv"ticus MTCC )'%3

earlier kno$n asLb. acidophilus 03" has been e:tensi/ely studied

under in vitro and in vivo conditions. The strain has also sho$n

positi/e i**uno*odulating effects in a chick *odel ,atidar and

,raFapati 1999". I**unofluorescence and i**unosorbent assays$ere used to collect e/idence on the enhanced gut and syste*ic

i**une responses in *ice fed $ith cultures of either Lb.

acidophilus orLb. paracas"i at 1#+C4?=)# l per day for 1' days.The results indicated an increase in the nu*ber of IgA producing

cells I>51# and I4-5/cytokine producing cells in s*all intestine


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2-. FERMENTED MILK AND DAIRY R!D"#T$

$ith enhanced secretion of anti5infla**atory cytokine and pro5

infla**atory cytokine ,aturi et al. 2##7".

Lb. acidophilus of hu*an origin $hich assi*ilates cholesterol

gro$s $ell in the presence of bile produces bacteriocins and $ill

ha/e an ad/antage o/er another strain that is not effecti/e inestablishing and assi*ilating cholesterol in the intestinal tract

@illiland and (alker 199#". The hypocholesterole*ic effect ofLb.

acidophilus MTCC )'%3 had been /erified in hu*an /olunteers

Ashar and ,raFapati 2###". 4eeding of acidophilus *ilk resulted in

reduction of total cholesterol by 11.7 21.# 12.' and 1%.'

in /olunteer group A1 '#%# years" C2 2##22# *g=dl initial

cholesterol" C3 22# 2)# *g=dl initial cholesterol" and 61

nor*al health" respecti/ely. e*arkable positi/e effects on *icefed $ith co**ercial rodent cho$ plus yogurt *ade fro* *ilk

inoculated $ith a #.#1 $=/" free


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type 2 diabetic people leading to the i*pro/e*ent of

cardio/ascular disease risk factors Ftahed et al. 2#11".

The hypothesis that probiotics *ay pro*ote obesity by altering the

intestinal flora aoult 2##9" re*ains contro/ersial like a study

perfor*ed on 1) Indian obese fe*ale children had sho$n thatBact"roid"s! 0r"vot"lla! ubact"rium r"ctal"! Bifidobact"rium ssp.

orLb. acidophilus $ere eGui/alent bet$een lean and obese subFects

ala*urugan et al. 2#1#". Million et al. in 2#12 co*pared the

obese and lean subFects by focusing on 8irmicut"s! Bact"roid"t"s

M"thanobr"vibact"r smithii! Lc. lactis! B. animalis! and se/en

species ofLactobacillusby Guantitati/e ,C andBifidobact"rium

genera at species le/el. The gut *icrobiota associated $ith hu*an

obesity is depleted in M. smithii. !o*e Bifidobact"rium orLactobacillus species $ere associated $ith nor*al $eight B.

animalis" $hile others Lb. r"ut"ri" $ere associated $ith obesity.

Therefore gut *icrobiota co*position at the species le/el is related

to body $eight and obesity $hich *ight be of rele/ance for further

studies and the *anage*ent of obesity.

ioche*ical effects of probiotics include the reduction of fecal

en


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9.+ Conc"usions

(ith gro$ing de*and of consu*ers to balance diet and drug

/arious carriers of probiotic acidophilus products of dairy and non5

dairy origin are being subFected to inno/ati/e technological

ad/ances. ,ri*arily the efforts should be directed to select safe andeffecti/e strains of Lb. acidophilus $ith kno$n phenotypic and

genotypic characteristics for precise identification and enu*eration.

The strains stability is another challenge that hinges on three key

factors heat and *oisture stability do$n the supply chain across

all deli/ery syste*s. 4urther research in for* of controlled hu*an

studies is needed to deter*ine $hich probiotics and dosages are

associated $ith the highest efficacy. Infor*ation regarding the

interaction bet$een bacteria and dairy is focused on the gro$th andsur/i/al of probiotics during production storage and gastric

transit and therefore further research is needed to deter*ine the

effect of food on *etabolic acti/ities of probiotics associated $ith

their beneficial effects.

eferencesAbdin A.A. and !aeid .M. 2##+. An e:peri*ental study on ulcerati/e

colitis as a potential target for probiotic therapy byLactobacillusacidophilus$ith or $ithout olsala.?. and ichelsen . 199). 6ypocholesterolae*iceffect of a ne$ fer*ented *ilk product in healthy *iddle aged *en.

urop"an :ournal linical utrition'93'%3)2.Agil . @aget A. @li$a J. A/is T.J. (ill*ore (.@. and 6osseinian 4.

2#13. >entils enhance probiotic gro$th in yogurt and pro/ide addedbenefit of antio:idant protection. L"b"nsmitt"l5iss"nschaftund5

;"chnologi" )#')'9.Akalin A.!. @onc !. and Nu


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Ananta . 0olkert M. and norr N. 2##). Cellular inFuries and storagestability of spray dried Lactobacillus rhamnosus @@. /nt"rnational

acidophilus milks 2015

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