Bacteria, Beneficial | Bifidobacterium spp.: Applications in Fermented Milks

Probiotic products, in particular bifidus products, are becoming increasingly popular, because of their potential health benefits. Today, there are over 70 bifidus-containing products produced worldwide, including sour cream, buttermilk, yogurt, powdered milk, cookies, and frozen desserts. More than 53 different types of milk products that contain Bifidobacterium spp. are marketed in Japan. The species of Bifidobacterium commonly found in fermented milk and yogurt products include Bif. bifidum, Bif. breve, and Bif. longum. A number of health benefits have been claimed for Bifidobacterium. In order to realize health benefits, the suggested level for Bifidobacterium is >106 viable cells per gram of a product. However, a number of factors have been claimed to affect the viability of Bifidobacterium in fermented milks, including inhibitory substances such as lactic acid produced during fermentation and cold storage, strains used, interaction between species present, final acidity, availability of nutrients, growth promoters and inhibitors, dissolved oxygen, and oxygen permeation through the package. Proper strain selection should be carried out before using these strains in commercial products. The survival and viability of Bifidobacterium could be improved by incorporating peptides or amino acids in fermented milks.