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Related Experiment Videos

Probiotic bacteria may become dormant during storage.

Sampo J Lahtinen1, Miguel Gueimonde, Arthur C Ouwehand

  • 1Functional Foods Forum/University of Turku, Itäinen pitkäkatu 4, 20014 Turku, Finland. sajola@utu.fi

Applied and Environmental Microbiology
|March 5, 2005
PubMed
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Determining bacterial viability in probiotics is crucial. Bifidobacterium in oat products became dormant, not dead, during storage, retaining cell membrane function.

Area of Science:

  • Microbiology
  • Food Science
  • Probiotics

Background:

  • Bacterial viability in probiotic products is critical for economic, technological, and clinical applications.
  • Accurate enumeration of probiotic bacteria, such as Bifidobacterium, is essential for product quality and efficacy.
  • Understanding bacterial responses during product storage is key to maintaining probiotic function.

Purpose of the Study:

  • To compare four different methods for enumerating Bifidobacterium strains.
  • To assess the viability of Bifidobacterium in fermented oat products throughout storage.
  • To investigate the state of probiotic bacteria, distinguishing between nonculturable and nonviable cells.

Main Methods:

  • Comparison of four distinct enumeration techniques.

Related Experiment Videos

  • Analysis of three Bifidobacterium strains.
  • Monitoring bacterial populations in fermented oat products over a storage period.

    • Main Results:

    • A subpopulation of Bifidobacterium cells became nonculturable during storage.
    • These nonculturable cells maintained a functional cell membrane, characteristic of viable cells.
    • The findings suggest a dormancy state rather than cell death.

    Conclusions:

    • Standard viability tests may overestimate probiotic loss during storage.
    • Probiotic bacteria, specifically Bifidobacterium, can enter a dormant state in fermented oat products.
    • This dormancy impacts the interpretation of bacterial viability in stored probiotic foods.