Data di Pubblicazione:
2011
Citazione:
Cocoa Powder as Delivery Medium for Probiotic Lactobacillus Strains / G. Ricci, F.C. Borgo, C. Ferrario, M.G. Fortina. - In: ADVANCES IN MICROBIOLOGY. - ISSN 2165-3410. - 1:1(2011 Dec), pp. 1-6. [10.4236/aim.2011.11001]
Abstract:
Three Lactobacillus strains previously isolated from artisanal Italian cheeses and identified by species-spe-
cific PCR as L. helveticus, L. paracasei and L. rhamnosus, were evaluated for the presence of functional
traits, such as acidifying activity, cell surface hydrophobicity, antibiotic resistance, survival in low pH and in
presence of bile salts, in comparison with two commercially available probiotic strains (Lactobacillus aci-
dophilus La-5 and L. rhamnosus GG). Subsequently, with the aim to develop a new non-dairy functional
product, cocoa powder was used as a medium for incorporating freeze-dried cultures of each tested strain and
survival at different time/temperature conditions was investigated. The results obtained demonstrated that
artisanal dairy products are interesting sources of new probiotic strains; in particular, the dairy origin strain L.
rhamnosus showed a good probiotic performance and the highest level of survival during storage. Finally,
we showed that cocoa powder represents a good delivery medium for lactobacilli: it could be considered a
novel functional food exhibiting high antioxidant power and presenting probiotic potential
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
Lactobacilli; Probiotics; Cocoa Powder
Elenco autori:
G. Ricci, F.C. Borgo, C. Ferrario, M.G. Fortina
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