Viability assessment of lactic acid bacteria in commercial dairy products stored at 4 °C using LIVE/DEAD® BacLight[superscript TM] staining and conventional plate counts
2006
Moreno Koch, Yolanda | Collado, M Carmen | Ferrús, M Antonia | Cobo, José M. | Hernandez, Enrique | Hernández, Manuel
The viability of lactic acid bacteria (LAB) from commercial fermented milks was studied during storage at 4 °C. The enumeration of total viable bacteria was assessed using fluorescence microscopy. Plate counting on selective media was used to enumerate LAB. Using LIVE/DEAD® BacLight[superscript TM] viability staining, it was observed that bacterial counts decreased gradually after expiry dates, the number of viable bacteria remaining above 10⁶ bacteria g[superscript [-]1] for all of the products. Viable cell counts estimated by plating onto selective media were lower than those obtained by direct microscopic counting. The viability of LAB contained in acid products decreased during their storage period at 4 °C. All products contain viable LAB ranging from 10⁸ to 10⁹ bacteria g[superscript [-]1] and could be considered as probiotic, given that the recommended minimum number of probiotic bacteria in such food products is approximately 10⁷ bacteria mL[superscript [-]1] product. The number of bifidobacteria in commercial fermented milks declared to contain bifidobacteria varied from 10⁴ to 10⁷ bacteria mL[superscript [-]1]. This study confirms the usefulness of fluorescent techniques for a rapid and accurate evaluation of bacterial viability in probiotic products.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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