Improved viability of bifidobacteria in fermented milk by cocultivation with XXXX subspecies lactis.

@entity1 @entity8798 @entity2626 @entity26 @entity13854 @entity7878 @entity68
The poor survival of probiotic bacteria in commercial yogurts may limit their potential to exert health benefits in @entity1 . The objective was to improve the survival of bifidobacteria in fermented milk. Cocultivation with some strains of @entity7878 ssp. lactis improved the survival of bifidobacteria in fermented milk during refrigerated storage. Studies on one strain, Lc. lactis ssp. lactis MCC866, showed that the concentrations of dissolved @entity26 were kept lower in the cocultivated fermented milk during storage compared with monocultured @entity13854 BB536 or samples cocultured with another noneffective Lc. lactis ssp. lactis strain. Degradation of genomic DNA was suppressed in the cocultivating system with Lc. lactis ssp. lactis MCC866. Several genes that participated in protection from active @entity26 species (e.g., genes coding for @entity2626 reductase and @entity8798 transport system) were expressed at higher levels during refrigerated storage in Lc. lactis ssp. lactis MCC 866 compared with another noneffective Lc. lactis ssp. lactis strain. Concentration of free @entity68 ion was also lower in supernatants of fermented milk cocultivated with @entity13854 BB536 and Lc. lactis ssp. lactis MCC866. These results suggest that Lc. lactis ssp. lactis MCC 866 is potentially superior in reducing @entity26 damage and consequently improves the survival of bifidobacteria in the cocultivating system. This cocultivation system is of industrial interest for producing fermented milk containing viable bifidobacteria with long shelf life.
