Comparison of Temperature and Additives Affecting the Stability of the Probiotic Weissella cibaria
10.4068/cmj.2012.48.3.159
- Author:
Mi Sun KANG
1
;
Youn Shin KIM
;
Hyun Chul LEE
;
Hoi Soon LIM
;
Jong Suk OH
Author Information
1. Department of Microbiology, Chonnam National University Medical School, Gwangju, Korea. joh@chonnam.ac.kr
- Publication Type:Original Article
- Keywords:
Temperature;
Chewing gum;
Probiotics
- MeSH:
Ascorbic Acid;
Bacteria;
Chewing Gum;
Gingiva;
Magnesium;
Menthol;
Oral Health;
Probiotics;
Sorbitol;
Stearic Acids;
Weissella;
Xylitol
- From:Chonnam Medical Journal
2012;48(3):159-163
- CountryRepublic of Korea
- Language:English
-
Abstract:
Daily use of probiotic chewing gum might have a beneficial effect on oral health, and it is important that the viability of the probiotics be maintained in this food product. In this study, we examined the stability of probiotic chewing gum containing Weissella cibaria. We evaluated the effects of various factors, including temperature and additives, on the survival of freeze-dried probiotic W. cibaria powder. No changes in viability were detected during storage at 4degrees C for 5 months, whereas the viability of bacteria stored at 20degrees C decreased. The stability of probiotic chewing gum decreased steadily during storage at 20degrees C for 4 weeks. The viability of the freeze-dried W. cibaria mixed with various additives, such as xylitol, sorbitol, menthol, sugar ester, magnesium stearate, and vitamin C, was determined over a 4-week storage period at 20degrees C. Most of the freeze-dried bacteria except for those mixed with menthol and vitamin C were generally stable during a 3-week storage period. Overall, our study showed that W. cibaria was more stable at 4degrees C than that at 20degrees C. In addition, menthol and vitamin C had a detrimental effect on the storage stability of W. cibaria. This is the first study to examine the effects of various chewing gum additives on the stability of W. cibaria. Further studies will be needed to improve the stability of probiotic bacteria for developing a novel probiotic W. cibaria gum.
