BIFIDOBACTERIA: ISOLATION, IDENTIFICATION AND USE IN PROBIOTIC FOODS

Abstract

This review aimed to describe the main culture media that have been developed for the isolation and enumeration of bifidobacteria and the molecular methods used for identification of this genus and its species. The criteria for probiotic bifidobacteria selection for their technological application were also demons trated (as tolerance to low pH, presence of oxygen and presence of ingredients and additives). Various studies carried out using a bifidobacteria in the development of probiotic foods were cited. It can be concluded that the constant consumer’s search for balance of health tends to increase the market for probiotic foods, stimulating research in the discovery of new strains with this activity and diversification of products.