BIFIDOBACTERIA: ISOLATION, IDENTIFICATION AND USE IN PROBIOTIC FOODS

Authors

  • JACIARA ZARPELLON MAZO Universidade Federal de Santa Catarina
  • EUNICE CASSANEGO ILHA Universidade Federal de Santa Catarina
  • ANA CAROLINA M. ARISI Universidade Federal de Santa Catarina
  • ERNANI S. SANT'ANNA Universidade Federal de Santa Catarina

DOI:

https://doi.org/10.5380/cep.v27i1.14958

Keywords:

BIFIDOBACTÉRIAS, MEIOS DE CULTURA, MÉTODOS MOLECULARES, PROBIÓTICOS. BIFIDOBACTERIA, MEDIA CULTURE, MOLECULAR METHODS, PROBIOTIC.

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.

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Published

2009-08-12

How to Cite

MAZO, J. Z., ILHA, E. C., ARISI, A. C. M., & SANT’ANNA, E. S. (2009). BIFIDOBACTERIA: ISOLATION, IDENTIFICATION AND USE IN PROBIOTIC FOODS. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 27(1). https://doi.org/10.5380/cep.v27i1.14958

Issue

Vol. 27 No. 1 (2009)

Section

Artigos

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