Delcenserie, V., Taminiau, B., Gavini, F., de Schaetzen, M., Cleenwerck, I., Theves, I., Mahieu, M. and Daube, G. (2013) Detection and Characterization of Bifidobacterium crudilactis and Bifidobacterium mongoliense, Able to Grow during the Manufacturing Process of French Raw Milk Cheeses. BMC Microbiology, 13, 239.
http://dx.doi.org/10.1186/1471-2180-13-239

has been cited by the following article:

• TITLE: Growth and Freeze-Drying Optimization of Bifidobacterium crudilactis

  AUTHORS: Jean Tanimomo, Véronique Delcenserie, Bernard Taminiau, Georges Daube, Catherine Saint-Hubert, Alain Durieux

  KEYWORDS: Probiotic, Bifidobacteria, Crudilactis, Cryoprotectant, Freeze-Drying

  JOURNAL NAME: Food and Nutrition Sciences, Vol.7 No.7, June 29, 2016

  ABSTRACT: Bifidobacterium crudilactis FR62/b/3 belongs to a new population of bifidobacteria isolated from raw milk and raw milk cheese. The objective of this work was to study the large scale culture of the strain and its stability in a dry formulation. Growth rate of Bifidobacterium crudilactis FR62/b/3 was optimal at a pH of 5.0 and a temperature of 37°C. At a temperature growth of 33°C and a pH of 5.0, the stationary phase was reached after 22 h, the viable cell number and the mean dry biomass concentration were respectively of 8.3 × 109 CFU/mL and of 2.1 g/L. Resistance of Bifidobacterium crudilactis FR62/b/3 to freeze-drying and effect of a variety of cryoprotectants to maintain the viability were also evaluated. Sorbitol was the most suitable cryoprotectant for freeze-drying as well as storage whereas sucrose and monosodium glutamate were only efficient during storage.