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  • Title: Prolonging the viability of Lactobacillus plantarum through the addition of prebiotics into the medium.
    Author: Altieri C, Bevilacqua A, Sinigaglia M.
    Journal: J Food Sci; 2011 Aug; 76(6):M336-45. PubMed ID: 22417506.
    Abstract:
    UNLABELLED: This article reports on the effects of prebiotics on the growth/death kinetics, metabolism, and biomass production by 2 strains of Lactobacillus plantarum (c19 and DSMZ 2601, isolated from table olives and purchased from a Public Collection, respectively). The research was divided into 3 different steps, in order to highlight the optimal combination for cell viability and experiments were performed under the conditions of an accelerated shelf life test; thus, 3 combinations were pointed out (fructooligosaccharides [FOS], 5 g/L; glucose + inulin, 2.5 + 2.5 g/L; glucose + FOS, 2.5 + 2.5 g/L). A sample containing only glucose was used as control. The results highlighted that the 3 combinations aforementioned prolonged cell viability over the time both under low and high inoculum conditions (3 and 9 log CFU/mL, respectively); however, FOS alone caused a reduction of biomass production, even if cell number was not affected by this compound. Therefore, as a final result of this research, the combination glucose + FOS could be proposed as a suitable mean to achieve an optimal production of biomass and prolong cell viability over the time. PRACTICAL APPLICATION: Food producers require a prolonged viability of probiotic bacteria in functional foods; this goal is usually achieved by refrigeration. In this article, the prolongation of cell viability through the addition of prebiotics was proposed.
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