August 12/Agriculture Week -- "This study investigated the viability of probiotic (Lactobacillus acidophilus LA5, Lactobacillus rhamnosus LBA and Bifidobacterium animalis subsp. lactis BL-04) in milk fermented with Lactobacillus delbrueckii subsp. bulgaricus LB340 and Streptococcus thermophilus TAO (yogurt - Y)," scientists writing in the International Journal of Dairy Technology report.
"Each probiotic strain was grown separately in co-culture with Y and in blends of different combinations," wrote D.M. Saccaro and colleagues, University of Sao Paulo.
The researchers concluded, "Blends affected fermentation time(s), pH and firmness during storage at 4 degrees C. The product made with Y plus B. animalis subsp. lactis and L. rhamnosus had counts of viable cells at the end of shelflife that met the minimum required to achieve probiotic effect. However, L. acidophilus and L. delbrueckii subsp. bulgaricus were inhibited."
Saccaro and colleagues published their study in International Journal of Dairy Technology ("The Viability of Three Probiotic Organisms Grown with Yogurt Starter Cultures During Storage for 21 Days at 4 Degrees C." International Journal of Dairy Technology, 2009;62(3):397-404).
Additional information can be obtained by contacting M.N. Oliveira, University of Sao Paulo, Dept. of Pharmaceutical Science, Av Prof Lineu Prestes 580, Bl 16, BR-05508900 Sao Paulo, Brazil.
From the August 17, 2009, Prepared Foods E-dition