cocoa powder as delivery medium for probiotic lactobacillus strains可可粉作为益生菌乳酸菌菌株的传递媒介.pdfVIP

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cocoa powder as delivery medium for probiotic lactobacillus strains可可粉作为益生菌乳酸菌菌株的传递媒介.pdf

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cocoa powder as delivery medium for probiotic lactobacillus strains可可粉作为益生菌乳酸菌菌株的传递媒介

Advances in Microbiology, 2011, 1, 1-6 1 doi:10.4236/aim.2011.11001 Published Online December 2011 (http://www.SciRP.org/journal/aim) Cocoa Powder as Delivery Medium for Probiotic Lactobacillus Strains * Giovanni Ricci, Francesca Borgo, Chiara Ferrario, Maria Grazia Fortina Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Sezione di Microbiologia Industriale, Università degli Studi di Milano, Milan, Italy * E-mail : grazia.fortina@unimi.it Received November 1, 2011; revised November 15, 2011; accepted December 10, 2011 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