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dc.contributor.authorMin, Minen
dc.contributor.authorBunt, Craigen
dc.contributor.authorMason, Susan L.en
dc.contributor.authorBennett, Grant N.en
dc.contributor.authorHussain, Maliken
dc.date.accessioned2017-09-27T00:18:21Z
dc.date.available2017-08-01en
dc.date.issued2017-09en
dc.date.submitted2017-07-27en
dc.identifier.citationMin, M., Bunt, C.R., Mason, S.L., Bennett, G.N., & Hussain, M.A. (2017). Effect of non-dairy food matrices on the survival of probiotic bacteria during storage. Microorganisms, 5(3), 43. doi:10.3390/microorganisms5030043en
dc.identifier.issn2076-2607en
dc.identifier.urihttps://hdl.handle.net/10182/8627
dc.description.abstractThe viability of probiotics in non-dairy food products during storage is required to meet content criteria for probiotic products. This study investigated whether non-dairy foods could be matrices for probiotics. Selected probiotic bacteria were coated on non-dairy foods under two storage conditions, and viabilities were assessed. The non-dairy foods were coated with 5–7 log cfu g⁻¹ of Lactobacillus acidophilus ATCC4356T, Lactobacillus plantarum RC30, and Bifidobacterium longum ATCC15707T. The coated non-dairy foods were stored at 20 °C and 20% relative humidity (RH) or 30 °C and 50% RH. Viability of probiotic bacteria was determined after 0, 2, and 4 weeks of storage. B. longum showed the highest survival at week 4 of 6.5–6.7 log cfu g⁻¹ on wheat bran and oat, compared with 3.7–3.9 log cfu g⁻¹ of L. acidophilus and 4.2–4.8 log cfu g⁻¹ of L. plantarum at 20 °C 20% RH. Under the storage conditions of 30 °C 50% RH, survival of 4.5 log cfu g⁻¹ of B. longum was also found on oat and peanut. This was two and four times higher than the population of L. acidophilus and L. plantarum, respectively. The results suggest that probiotics can survive on non-dairy foods under ambient storage conditions. However, the storage conditions, food matrices, and probiotic strains should be carefully chosen to maximize probiotic bacteria survival.en
dc.format.extent7en
dc.language.isoenen
dc.publisherMDPIen
dc.relationThe original publication is available from - MDPI - https://doi.org/10.3390/microorganisms5030043en
dc.relation.urihttps://doi.org/10.3390/microorganisms5030043en
dc.rights© 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/en
dc.subjectprobioticen
dc.subjectnon-dairyen
dc.subjectsurvivalen
dc.subjectambient storage conditionen
dc.subjectrelative humidityen
dc.titleEffect of non-dairy food matrices on the survival of probiotic bacteria during storageen
dc.typeJournal Article
lu.contributor.unitLincoln Universityen
lu.contributor.unitFaculty of Agriculture and Life Sciencesen
lu.contributor.unitDepartment of Agricultural Sciencesen
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciencesen
dc.identifier.doi10.3390/microorganisms5030043en
dc.subject.anzsrc0908 Food Sciencesen
dc.subject.anzsrc090804 Food Packaging, Preservation and Safetyen
dc.relation.isPartOfMicroorganismsen
pubs.issue3en
pubs.notesArticle no. 43en
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/AGSC
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.organisational-group/LU/Research Management Office
pubs.organisational-group/LU/Research Management Office/PE20
pubs.organisational-group/LU/Research Management Office/QE18
pubs.publication-statusPublisheden
pubs.volume5en
dc.identifier.eissn2076-2607en
dc.rights.licenceAttributionen
dc.rights.licenceAttributionen
lu.identifier.orcid0000-0003-4959-1932
lu.identifier.orcid0000-0001-9416-592X


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