JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Leuconostoc mesenteroides CJNU 0147 and Lactobacillus casei CJNU 0588 Improve Growth of a Bifidobacterium lactis Strain in Co-cultures
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : Preventive Nutrition and Food Science
  • Volume 16, Issue 4,  2011, pp.386-389
  • Publisher : The Korean Society of Food Science and Nutrition
  • DOI : 10.3746/jfn.2011.16.4.386
 Title & Authors
Leuconostoc mesenteroides CJNU 0147 and Lactobacillus casei CJNU 0588 Improve Growth of a Bifidobacterium lactis Strain in Co-cultures
Eom, Ji-Eun; Moon, Gi-Seong;
  PDF(new window)
 Abstract
Previous studies have confirmed that fermented whey produced by Leuconostoc mesenteroides CJNU 0147 or Lactobacillus casei CJNU 0588 display bifidogenic growth stimulator (BGS) activity. The present study sought to determine if the strain itself can improve the growth of bifidobacteria in co-cultures. In reinforced clostridial medium (RCM), both strains stimulated the growth of a Bifidobacterium lactis strain during the exponential phase and also stimulated the growth during almost all growth phases in whey broth. Fermented whey containing viable Leu. mesenteroides CJNU 0147 and L. casei CJNU 0588 cells maintained viability of the B. lactis strain stored at in MRS broth. Viable cell count of the B. lactis strain without the fermented whey was decreased to 5.6 log cfu/mL after 15 days, whereas that of the strain with the fermented whey was slightly increased to 7.1 log cfu/mL as compared with initial viable cell count of 6.9 log cfu/mL.
 Keywords
Leuconostoc mesenteroides CJNU 0147;Lactobacillus casei CJNU 0588;bifidogenic growth stimulator;co-culture;
 Language
English
 Cited by
1.
전주 수원백씨인재공파 종가 학인당의 '모심상' 상품화 연구,김미혜;정혜경;

한국식생활문화학회지, 2014. vol.29. 6, pp.477-487 crossref(new window)
 References
1.
Pokusaeva K, Fitzgerald GF, van Sinderen D. 2011. Carbohydrate metabolism in Bifidobacteria. Genes Nutr 6: 285-306. crossref(new window)

2.
Figueroa-Gonzalez I, Quijano G, Ramirez G, Cruz-Guerrero A. 2011. Probiotics and prebiotic-perspectives and challenges. J Sci Food Agric 91: 1341-1348. crossref(new window)

3.
Kouya T, Tobita K, Horiuchi M, Nakayama E, Deguchi H, Tanaka T, Taniguchi M. 2008. Production of extracellular bifidogenic growth stimulator (BGS) from Propionibacterium shermanii using a bioreactor system with a microfiltration module and an on-line controller for lactic acid concentration. J Biosci Bioeng 105: 184-191. crossref(new window)

4.
Moon GS. 2009. Bifidobacterial growth stimulation by Lactobacillus casei via whey fermentation. J Food Sci Nutr 14: 265-268. crossref(new window)

5.
Eom JE, Moon GS. 2010. Leuconostoc mesenteroides producing bifidogenic growth stimulator via whey fermentation. Food Sci Biotechnol 19: 235-238. crossref(new window)

6.
Chung CH, Day DF. 2004. Efficacy of Leuconostoc mesenteroides (ATCC 13146) isomaltooligosaccharides as a poultry prebiotic. Poult Sci 83: 1302-1306. crossref(new window)

7.
Yadav H, Jain S, Sinha PR. 2007. Formation of oligosaccharides in skim milk fermented with mixed dahi cultures, Lactococcus lactis ssp. diacetylactis and probiotic strains of lactobacilli. J Dairy Res 74: 154-159. crossref(new window)

8.
Douglas LC, Sanders ME. 2008. Probiotics and prebiotics in dietetics practice. J Am Diet Assoc 108: 510-521. crossref(new window)

9.
Kok RG, De Waal A, Schut F, Welling GW, Weenk G, Hellingwerf KJ. 1996. Specific detection and analysis of a probiotic Bifidobacterium strain in infant feces. Appl Environ Microbiol 62: 3668-3672.

10.
Vinderola CG, Mocchiutti P, Reinheimer JA. 2002. Interactions among lactic acid starter and probiotic bacteria used for fermented dairy products. J Dairy Sci 85: 721-729. crossref(new window)

11.
Cronin M, Ventura M, Fitzgerald GF, van Sinderen D. 2011. Progress in genomics, metabolism and biotechnology of bifidobacteria. Int J Food Microbiol 149: 4-18. crossref(new window)