Probiotic bacteria may become dormant during storage.
The determination of bacterial viability in probiotic products is of economic, technological, and clinical significance. We compared four methods to enumerate three Bifidobacterium strains in fermented oat products during storage. A subpopulation of nonculturable cells retained a functional cell membrane typical of viable cells, indicating that probiotic bacteria become dormant during storage.
Lahtinen
Sampo J
SJ
Functional Foods Forum/University of Turku, Itäinen pitkäkatu 4, 20014 Turku, Finland. sajola@utu.fi
Gueimonde
Miguel
M
Ouwehand
Arthur C
AC
Reinikainen
Johanna P
JP
Salminen
Seppo J
SJ
D018554:Avena / Q000382:microbiology; D001483:Base Sequence; D001644:Bifidobacterium / Q000235:genetics / Q000254:growth & development / Q000302:isolation & purification*; D015169:Colony Count, Microbial / Q000379:methods; D004269:DNA, Bacterial / Q000235:genetics; D005285:Fermentation; D005516:Food Microbiology; D005519:Food Preservation; D017404:In Situ Hybridization, Fluorescence; D016133:Polymerase Chain Reaction; D019936:Probiotics
D004269:DNA, Bacterial