Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt — A review
Yoghurt is increasingly being used as a carrier of probiotic bacteria for their potential health benefits. To meet with a recommended level of ≥ 10 6 viable cells/g of a product, assessment of viability of probiotic bacteria in market preparations is crucial. This requires a working method for selec...
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| Veröffentlicht in: | International journal of food microbiology 2011-10, Vol.149 (3), p.194-208 |
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| creator | Ashraf, Rabia Shah, Nagendra P. |
| description | Yoghurt is increasingly being used as a carrier of probiotic bacteria for their potential health benefits. To meet with a recommended level of ≥
10
6 viable cells/g of a product, assessment of viability of probiotic bacteria in market preparations is crucial. This requires a working method for selective enumeration of these probiotic bacteria and lactic acid bacteria in yoghurt such as
Streptococcus thermophilus,
Lactobacillus delbrueckii subsp.
bulgaricus,
Lb.
acidophilus,
Lb.
casei and
Bifidobacterium. This chapter presents an overview of media that could be used for differential and selective enumerations of yoghurt bacteria. De Man Rogosa Sharpe agar containing fructose (MRSF), MRS agar pH 5.2 (MRS 5.2), reinforced clostridial prussian blue agar at pH 5.0 (RCPB 5.0) or reinforced clostridial agar at pH 5.3 (RCA 5.3) are suitable for enumeration of
Lb.
delbrueckii subsp.
bulgaricus when the incubation is carried out at 45
°C for 72
h.
S.
thermophilus (ST) agar and M17 are recommended for selective enumeration of
S.
thermophilus. Selective enumeration of
Lb.
acidophilus in mixed culture could be made in Rogosa agar added with 5-bromo-4-chloro-3-indolyl-β-
d-glucopyranoside (X-Glu) or MRS containing maltose (MRSM) and incubation in a 20% CO
2 atmosphere.
Lb.
casei could be selectively enumerated on specially formulated
Lb.
casei (LC) agar from products containing yoghurt starter bacteria (
S.
thermophilus and
Lb.
delbrueckii subsp.
bulgaricus),
Lb.
acidophilus,
Bifidobacterium spp. and
Lb.
casei.
Bifidobacterium could be enumerated on MRS agar supplemented with nalidixic acid, paromomycin, neomycin sulphate and lithium chloride (MRS-NPNL) under anaerobic incubation at 37
°C for 72
h.
►Probiotic microorganisms confer health benefits when administered in adequate amounts. ►Recommendation level for probiotic bacteria is ≥
10
6
cfu/g of a product. ►Yoghurt as a carrier of probiotic bacteria. ►Selective enumeration of probiotic bacteria and lactic acid bacteria is crucial for assessment of quality of a product. |
| doi_str_mv | 10.1016/j.ijfoodmicro.2011.07.008 |
| format | Article |
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10
6 viable cells/g of a product, assessment of viability of probiotic bacteria in market preparations is crucial. This requires a working method for selective enumeration of these probiotic bacteria and lactic acid bacteria in yoghurt such as
Streptococcus thermophilus,
Lactobacillus delbrueckii subsp.
bulgaricus,
Lb.
acidophilus,
Lb.
casei and
Bifidobacterium. This chapter presents an overview of media that could be used for differential and selective enumerations of yoghurt bacteria. De Man Rogosa Sharpe agar containing fructose (MRSF), MRS agar pH 5.2 (MRS 5.2), reinforced clostridial prussian blue agar at pH 5.0 (RCPB 5.0) or reinforced clostridial agar at pH 5.3 (RCA 5.3) are suitable for enumeration of
Lb.
delbrueckii subsp.
bulgaricus when the incubation is carried out at 45
°C for 72
h.
S.
thermophilus (ST) agar and M17 are recommended for selective enumeration of
S.
thermophilus. Selective enumeration of
Lb.
acidophilus in mixed culture could be made in Rogosa agar added with 5-bromo-4-chloro-3-indolyl-β-
d-glucopyranoside (X-Glu) or MRS containing maltose (MRSM) and incubation in a 20% CO
2 atmosphere.
Lb.
casei could be selectively enumerated on specially formulated
Lb.
casei (LC) agar from products containing yoghurt starter bacteria (
S.
thermophilus and
Lb.
delbrueckii subsp.
bulgaricus),
Lb.
acidophilus,
Bifidobacterium spp. and
Lb.
casei.
Bifidobacterium could be enumerated on MRS agar supplemented with nalidixic acid, paromomycin, neomycin sulphate and lithium chloride (MRS-NPNL) under anaerobic incubation at 37
°C for 72
h.
►Probiotic microorganisms confer health benefits when administered in adequate amounts. ►Recommendation level for probiotic bacteria is ≥
10
6
cfu/g of a product. ►Yoghurt as a carrier of probiotic bacteria. ►Selective enumeration of probiotic bacteria and lactic acid bacteria is crucial for assessment of quality of a product.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2011.07.008</identifier><identifier>PMID: 21807435</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>Agar ; Atmosphere ; Bacteriological Techniques ; Bifidobacterium ; Carbon dioxide ; Fructose ; Lactic acid bacteria ; Lactobacillus ; Lactobacillus acidophilus ; Lactobacillus casei ; Lactobacillus delbrueckii ; Lactobacillus delbrueckii subsp. bulgaricus ; Lithium chloride ; Maltose ; Media (culture) ; Microbial Viability ; Mixed culture ; Nalidixic acid ; Neomycin ; paromomycin ; pH effects ; Probiotic bacteria ; Probiotics ; Reviews ; Streptococcus thermophilus ; Yogurt - microbiology</subject><ispartof>International journal of food microbiology, 2011-10, Vol.149 (3), p.194-208</ispartof><rights>2011</rights><rights>Copyright © 2011. Published by Elsevier B.V.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c408t-55ec6818889c12a24e4d63b424c11242042cea2c45be417fdbcb3871547ccdac3</citedby><cites>FETCH-LOGICAL-c408t-55ec6818889c12a24e4d63b424c11242042cea2c45be417fdbcb3871547ccdac3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ijfoodmicro.2011.07.008$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/21807435$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Ashraf, Rabia</creatorcontrib><creatorcontrib>Shah, Nagendra P.</creatorcontrib><title>Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt — A review</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>Yoghurt is increasingly being used as a carrier of probiotic bacteria for their potential health benefits. To meet with a recommended level of ≥
10
6 viable cells/g of a product, assessment of viability of probiotic bacteria in market preparations is crucial. This requires a working method for selective enumeration of these probiotic bacteria and lactic acid bacteria in yoghurt such as
Streptococcus thermophilus,
Lactobacillus delbrueckii subsp.
bulgaricus,
Lb.
acidophilus,
Lb.
casei and
Bifidobacterium. This chapter presents an overview of media that could be used for differential and selective enumerations of yoghurt bacteria. De Man Rogosa Sharpe agar containing fructose (MRSF), MRS agar pH 5.2 (MRS 5.2), reinforced clostridial prussian blue agar at pH 5.0 (RCPB 5.0) or reinforced clostridial agar at pH 5.3 (RCA 5.3) are suitable for enumeration of
Lb.
delbrueckii subsp.
bulgaricus when the incubation is carried out at 45
°C for 72
h.
S.
thermophilus (ST) agar and M17 are recommended for selective enumeration of
S.
thermophilus. Selective enumeration of
Lb.
acidophilus in mixed culture could be made in Rogosa agar added with 5-bromo-4-chloro-3-indolyl-β-
d-glucopyranoside (X-Glu) or MRS containing maltose (MRSM) and incubation in a 20% CO
2 atmosphere.
Lb.
casei could be selectively enumerated on specially formulated
Lb.
casei (LC) agar from products containing yoghurt starter bacteria (
S.
thermophilus and
Lb.
delbrueckii subsp.
bulgaricus),
Lb.
acidophilus,
Bifidobacterium spp. and
Lb.
casei.
Bifidobacterium could be enumerated on MRS agar supplemented with nalidixic acid, paromomycin, neomycin sulphate and lithium chloride (MRS-NPNL) under anaerobic incubation at 37
°C for 72
h.
►Probiotic microorganisms confer health benefits when administered in adequate amounts. ►Recommendation level for probiotic bacteria is ≥
10
6
cfu/g of a product. ►Yoghurt as a carrier of probiotic bacteria. ►Selective enumeration of probiotic bacteria and lactic acid bacteria is crucial for assessment of quality of a product.</description><subject>Agar</subject><subject>Atmosphere</subject><subject>Bacteriological Techniques</subject><subject>Bifidobacterium</subject><subject>Carbon dioxide</subject><subject>Fructose</subject><subject>Lactic acid bacteria</subject><subject>Lactobacillus</subject><subject>Lactobacillus acidophilus</subject><subject>Lactobacillus casei</subject><subject>Lactobacillus delbrueckii</subject><subject>Lactobacillus delbrueckii subsp. bulgaricus</subject><subject>Lithium chloride</subject><subject>Maltose</subject><subject>Media (culture)</subject><subject>Microbial Viability</subject><subject>Mixed culture</subject><subject>Nalidixic acid</subject><subject>Neomycin</subject><subject>paromomycin</subject><subject>pH effects</subject><subject>Probiotic bacteria</subject><subject>Probiotics</subject><subject>Reviews</subject><subject>Streptococcus thermophilus</subject><subject>Yogurt - microbiology</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNks1u1DAQgCMEokvhFZA5cWGD7TiJcywr_qSVOBTOljOedL0kcfBPq976EH0z3oAnwcsWBAcEp5E13_xoPhfFM0ZLRlnzcl_a_eCcmSx4V3LKWEnbklJ5r1gx2XbrSjT0frHKrFyzhtYnxaMQ9pTSuqrow-KEM0lbUdWr4us5jgjRXiLRsyHGDgN6nKPVI8E5Teh1tG4OxA1kqyG6XoMdxxSIwbH3CeGztSSkPiwl6dN4ob2FFF6Q8-hxiQ4c5CeJO_STW3Z2POT-bJSj-UsKdED7Y7FXdshUTkT0Nk0kLHmencm1u9glH8m3m1tyRjxeWrx6XDwY9BjwyV08LT69ef1x8269_fD2_eZsuwZBZVzXNUIjmZSyA8Y1FyhMU_WCC2CMC04FB9QcRN2jYO1geugr2bJatABGQ3VaPD_2Xbz7kjBENdkAOI56RpeCkl3Fmy7r-TcpKym6mjeZ7I5kNhuCx0Et3k7aXytG1UG-2qvf5KuDfEVbleXn2qd3U1I_oflV-dN2BjZHAPNV8qW8CmBxBjTW50-gjLP_MeY7SATNtQ</recordid><startdate>20111003</startdate><enddate>20111003</enddate><creator>Ashraf, Rabia</creator><creator>Shah, Nagendra P.</creator><general>Elsevier B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20111003</creationdate><title>Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt — A review</title><author>Ashraf, Rabia ; Shah, Nagendra P.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c408t-55ec6818889c12a24e4d63b424c11242042cea2c45be417fdbcb3871547ccdac3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Agar</topic><topic>Atmosphere</topic><topic>Bacteriological Techniques</topic><topic>Bifidobacterium</topic><topic>Carbon dioxide</topic><topic>Fructose</topic><topic>Lactic acid bacteria</topic><topic>Lactobacillus</topic><topic>Lactobacillus acidophilus</topic><topic>Lactobacillus casei</topic><topic>Lactobacillus delbrueckii</topic><topic>Lactobacillus delbrueckii subsp. bulgaricus</topic><topic>Lithium chloride</topic><topic>Maltose</topic><topic>Media (culture)</topic><topic>Microbial Viability</topic><topic>Mixed culture</topic><topic>Nalidixic acid</topic><topic>Neomycin</topic><topic>paromomycin</topic><topic>pH effects</topic><topic>Probiotic bacteria</topic><topic>Probiotics</topic><topic>Reviews</topic><topic>Streptococcus thermophilus</topic><topic>Yogurt - microbiology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Ashraf, Rabia</creatorcontrib><creatorcontrib>Shah, Nagendra P.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Ashraf, Rabia</au><au>Shah, Nagendra P.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt — A review</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2011-10-03</date><risdate>2011</risdate><volume>149</volume><issue>3</issue><spage>194</spage><epage>208</epage><pages>194-208</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><abstract>Yoghurt is increasingly being used as a carrier of probiotic bacteria for their potential health benefits. To meet with a recommended level of ≥
10
6 viable cells/g of a product, assessment of viability of probiotic bacteria in market preparations is crucial. This requires a working method for selective enumeration of these probiotic bacteria and lactic acid bacteria in yoghurt such as
Streptococcus thermophilus,
Lactobacillus delbrueckii subsp.
bulgaricus,
Lb.
acidophilus,
Lb.
casei and
Bifidobacterium. This chapter presents an overview of media that could be used for differential and selective enumerations of yoghurt bacteria. De Man Rogosa Sharpe agar containing fructose (MRSF), MRS agar pH 5.2 (MRS 5.2), reinforced clostridial prussian blue agar at pH 5.0 (RCPB 5.0) or reinforced clostridial agar at pH 5.3 (RCA 5.3) are suitable for enumeration of
Lb.
delbrueckii subsp.
bulgaricus when the incubation is carried out at 45
°C for 72
h.
S.
thermophilus (ST) agar and M17 are recommended for selective enumeration of
S.
thermophilus. Selective enumeration of
Lb.
acidophilus in mixed culture could be made in Rogosa agar added with 5-bromo-4-chloro-3-indolyl-β-
d-glucopyranoside (X-Glu) or MRS containing maltose (MRSM) and incubation in a 20% CO
2 atmosphere.
Lb.
casei could be selectively enumerated on specially formulated
Lb.
casei (LC) agar from products containing yoghurt starter bacteria (
S.
thermophilus and
Lb.
delbrueckii subsp.
bulgaricus),
Lb.
acidophilus,
Bifidobacterium spp. and
Lb.
casei.
Bifidobacterium could be enumerated on MRS agar supplemented with nalidixic acid, paromomycin, neomycin sulphate and lithium chloride (MRS-NPNL) under anaerobic incubation at 37
°C for 72
h.
►Probiotic microorganisms confer health benefits when administered in adequate amounts. ►Recommendation level for probiotic bacteria is ≥
10
6
cfu/g of a product. ►Yoghurt as a carrier of probiotic bacteria. ►Selective enumeration of probiotic bacteria and lactic acid bacteria is crucial for assessment of quality of a product.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>21807435</pmid><doi>10.1016/j.ijfoodmicro.2011.07.008</doi><tpages>15</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0168-1605 |
| ispartof | International journal of food microbiology, 2011-10, Vol.149 (3), p.194-208 |
| issn | 0168-1605 1879-3460 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_893269201 |
| source | MEDLINE; Access via ScienceDirect (Elsevier) |
| subjects | Agar Atmosphere Bacteriological Techniques Bifidobacterium Carbon dioxide Fructose Lactic acid bacteria Lactobacillus Lactobacillus acidophilus Lactobacillus casei Lactobacillus delbrueckii Lactobacillus delbrueckii subsp. bulgaricus Lithium chloride Maltose Media (culture) Microbial Viability Mixed culture Nalidixic acid Neomycin paromomycin pH effects Probiotic bacteria Probiotics Reviews Streptococcus thermophilus Yogurt - microbiology |
| title | Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt — A review |
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