Impact of commercial mesophilic and thermophilic starters on the growth of new probiotic isolates.
Demers-Mathieu, V., Audy, J., Laurin, E., Fliss, I., and St-Gelais, D. (2015). "Impact of commercial mesophilic and thermophilic starters on the growth of new probiotic isolates.", International Dairy Journal, 45, pp. 31-40. doi : 10.1016/j.idairyj.2015.01.014 Access to full text
In this study, the compatibility among new probiotic strains isolated from dairy products or feces (from human adults or infants) and some commercial mesophilic and thermophilic starters was evaluated using automated spectrophotometry. The cell-free wheys made with commercial mesophilic and thermophilic starters significantly influenced the growth of the probiotic strains, whereas the cell-free wheys from the probiotic strains had little impact on the growth of the starters. Results also suggest that the type of thermophilic starters used, the presence of Lactobacillus delbrueckiissp. bulgaricus, and the combination of lactococci have an influence on the growth of isolate strains. Therefore, it is important to choose appropriate starters that will not negatively affect probiotic bacteria during manufacturing and storage. Better compatibility between probiotic bacteria and starter bacteria will promote the survival of probiotics and improve taste and texture in the final product.
- Date modified: