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Probiotic and milk technological properties of Lactobacillus brevis.

  • 2003-05
  • International Journal of Food Microbiology 83(1)
    • Elina Rönkä
    • Erja Malinen
    • M. Saarela
    • M. Rinta-Koski
    • J. Aarnikunnas
    • A. Palva

Abstract

Two Lactobacillus brevis strains ATCC 8287 and ATCC 14869(T), were evaluated for their applicability as putative probiotics in dairy products. The strains expressed good in vitro adherence to human Caco-2 and Intestine 407 cells and tolerated well low pH, bile acids and pancreatic fluid under in vitro conditions. In antimicrobial activity assays, strain ATCC 8287 showed inhibitory properties toward selected potential harmful microorganisms, particularly against Bacillus cereus. Both L. brevis strains were resistant to vancomycin, which is typical for the genus Lactobacillus. The L. brevis strains were not able to acidify milk to yoghurt but were suitable as supplement strains in yoghurts. This was shown by producing a set of yoghurt products and analysing their rheological and sensory properties during a cold storage period of 28 days. Survival of the strains through human intestine was examined in 1-week feeding trials. Despite its human origin, L. brevis ATCC 14869(T) could not survive through the gastrointestinal (GI) tract, whereas L. brevis ATCC 8287 was detected in the faecal samples taken during and immediately after ingestion of the strain. In conclusion, L. brevis ATCC 8287 is a promising candidate as a probiotic supplement in dairy products.

Research Insights

SupplementHealth OutcomeEffect TypeEffect Size
Lactobacillus brevisIncreased Survival in Gastrointestinal TractBeneficial
Moderate
Lactobacillus brevis VPro 18Increased Survival in Gastrointestinal TractBeneficial
Moderate
Lactobacillus brevis VPro 18Reduced Harmful MicroorganismsBeneficial
Moderate
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