B. lactis Bb-12 |
Yogurt |
3%WPC |
S. thermophilus, L. delbrueckii subsp. bulgaricus, L. acidophilus
|
7.22 log cfu/g |
7.13 log cfu/g |
21 days |
4 °C |
(Martín-Diana et al., 2003Martín-Diana, A. B., Janer, C., Peláez, C., & Requena, T. (2003). Development of a fermented goat’s milk containing probiotic bacteria. International Dairy Journal, 13(10), 827-833. http://dx.doi.org/10.1016/S0958-6946(03)00117-1. http://dx.doi.org/10.1016/S0958-6946(03)...
) |
5%WPC |
7.64 log cfu/g |
7.28 log cfu/g |
B. animalis ssp. lactis LAFTIs B94 |
Yogurt |
- |
L. acidophilus LAFTIs L10, S. thermophilus DD 224 |
8.19 log cfu/g |
7.74 log cfu/g |
35 days |
4 °C |
Kailasapathy et al., (2008)Kailasapathy, K., Harmstorf, I., & Phillips, M. (2008). Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts. Lebensmittel-Wissenschaft + Technologie, 41(7), 1317-1322. http://dx.doi.org/10.1016/j.lwt.2007.08.009. http://dx.doi.org/10.1016/j.lwt.2007.08....
|
B. animalis subsp. lactis BL 04 |
Fermented milk |
lactulose |
Yogurt culture, L. acidophilus LAC4 and L. rhamnosus LBA |
7.41 log cfu/mL |
10.3 log cfu/mL |
during fermentation |
4 °C |
Oliveira et al. (2011a)Oliveira, R. P. S., Rodrigues Florence, A. C., Perego, P., De Oliveira, M. N., & Converti, A. (2011a). Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk. International Journal of Food Microbiology, 145(1), 22-27. http://dx.doi.org/10.1016/j.ijfoodmicro.2010.11.011. PMid:21144608. http://dx.doi.org/10.1016/j.ijfoodmicro....
|
B. animalis subsp. lactis BL 04 |
Fermented skim milk |
Inulin (40 mg/g) |
L. rhamnosus and L. bulgaricus
|
7.5 log cfu/mL |
9.1 log cfu/mL |
7 days |
4 °C |
Oliveira et al. (2011b)Oliveira, R. P. S., Perego, P., De Oliveira, M. N., & Converti, A. (2011b). Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk. Lebensmittel-Wissenschaft + Technologie, 44(2), 520-523. http://dx.doi.org/10.1016/j.lwt.2010.08.024. http://dx.doi.org/10.1016/j.lwt.2010.08....
|
B. animalis Bb-12 |
Stirred yogurt |
fruit |
Propionibacterium jensenii 702 and L. acidophilus La-5 |
~108 log cfu/ g |
~107 cfu/g |
4 weeks |
4 °C |
Ranadheera et al. (2012)Ranadheera, C. S., Evans, C. A., Adams, M. C., & Baines, S. K. (2012). In vitro analysis of gastrointestinal tolerance and intestinal cell adhesion of probiotics in goat’s milk ice cream and yogurt. Food Research International, 49(2), 619-625. http://dx.doi.org/10.1016/j.foodres.2012.09.007. http://dx.doi.org/10.1016/j.foodres.2012...
|
Bifidobacterium longum BL05,
|
Yogurt |
- |
S. thermophilus TA040,
|
7.52 log cfu/mL |
6.41 log cfu/mL |
30 days |
3-5 °C |
(Cruz et al., 2012Cruz, A. G., Castro, W. F., Faria, J. A. F., Lollo, P. C. B., Amaya-Farfán, J., Freitas, M. Q., Rodrigues, D., Oliveira, C. A. F., & Godoy, H. T. (2012). Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds. Journal of Dairy Science, 95(5), 2261-2269. http://dx.doi.org/10.3168/jds.2011-4582. PMid:22541455. http://dx.doi.org/10.3168/jds.2011-4582...
) |
L. delbrueckii ssp. bulgaricus LB340 and L. acidophilus
|
La14
|
B. animalis Bb-12 |
Yogurt |
Green tea infusion (5%, 10% or 15%) |
S. thermophilus, L. acidophilus (LA-5), |
> 7 log cfu/g |
> 7 log cfu/g |
2 weeks |
4 °C |
Najgebauer-Lejko, (2014)Najgebauer-Lejko, D. (2014). Effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks. Dairy Science & Technology, 94(4), 327-339. http://dx.doi.org/10.1007/s13594-014-0165-6. PMid:24883178. http://dx.doi.org/10.1007/s13594-014-016...
|
B. bifidum
|
Yogurt |
Allium sativum
|
Yogurt culture, Lactobacillus acidophilus LA-5and Lactobacillus casei LC-01,
|
9.91 log cfu/ml |
8.68 log cfu/ml |
21 days |
4 °C |
(Shori and Baba, 2015Shori, A. B., & Baba, A. S. (2015). Survival of Bifidobacterium bifidum in cow- and camel-milk yogurts fortified with Cinnamomum verum and Allium sativum. Journal of the Association of Arab Universities for Basic and Applied Sciences, 18(1), 7-11. http://dx.doi.org/10.1016/j.jaubas.2014.02.006. http://dx.doi.org/10.1016/j.jaubas.2014....
) |
Cinnamomum verum |
9.82 log cfu/ml |
9.0 log cfu/mL |
B. lactis HN019 |
Simbiotic yogurt |
7% tupinambor flour and 10% sugar
|
S. thermophiles and L. delbrueckii subsp. bulgaricus,
|
9.50 log cfu/g |
8.23og cfu/g |
30 days |
5 °C |
(Ribeiro et al., 2019Ribeiro, A. S., Silva, M. N., Tagliapietra, B. L., Brum, B. D. S. Jr., Ugalde, M. L., & Richards, N. S. P. S. (2019). Development of symbiotic yoghurt and biological evaluation (New Zealand White Rabbits) of its functional properties. Food Science and Technology (Campinas), 39(2, Suppl. 2), 418-425. http://dx.doi.org/10.1590/fst.20618. http://dx.doi.org/10.1590/fst.20618...
) |
Encapsulated B. animalis subsp. lactis BB‐12
|
Goat milk yoghurt |
Inulin 2% (w/v) |
S. thermophilus, L. delbrueckii subsp. bulgaricus
|
9.5 log cfu/ml |
8.8 log cfu/mL |
28 days |
4 °C |
(Pradeep Prasanna & Charalampopoulos, 2019Pradeep Prasanna, P. H., & Charalampopoulos, D. (2019). Encapsulation in an alginate–goats’ milk–inulin matrix improves survival of probiotic Bifidobacterium in simulated gastrointestinal conditions and goats’ milk yoghurt. International Journal of Dairy Technology, 72(1), 132-141. http://dx.doi.org/10.1111/1471-0307.12568. http://dx.doi.org/10.1111/1471-0307.1256...
) |
B. bifidum Bb-12
|
Synbiotic yogurt |
0.05% Auricularia auricula aqueous extract (AAE) |
S. thermophilus, L. delbrueckii subsp. bulgaricus
|
8.23 log cfu/g |
7.94 log cfu/g |
28 days |
4 °C |
(Faraki et al., 2020Faraki, A., Noori, N., Gandomi, H., Banuree, S. A. H., & Rahmani, F. (2020). Effect of Auricularia auricula aqueous extract on survival of Lactobacillus acidophilus La‐5 and Bifidobacterium bifidum Bb‐12 and on sensorial and functional properties of synbiotic yogurt. Food Science & Nutrition, 8(2), 1254-1263. http://dx.doi.org/10.1002/fsn3.1414. PMid:32148831. http://dx.doi.org/10.1002/fsn3.1414...
) |
0.1% AAE |
8.1 log cfu/g |
7.94 log cfu/g |