AbstractA research team of a Belgian University has isolated new Bifidobacterium species. These bifidobacteria have the key advantage of being the first bifidobacterial species isolated from a milk product. The research team is keen on collaboration with companies and academic institutions for joint development or licensing.
DetailsTwo new patented Bifidobacterium species, B. crudilactis species nov.(100 strains) and B. vercorsense species nov.(20 strains), have been isolated.
They allow a good fermentation of milk, a good resistance to lactic acid present in the end product, a sufficient growth rate, a good resistance to stomach acidity, biliary salts and to intestinal enzymes and have a lower need for growth factors.
These bifidobacteria, which can be combined with other bifidobacteria, probiotic bacteria or excipients, can enter in the formulation of:
- dairy products (yoghurts, fermented milks, kefir, ice cream, cheese, infant formula)
- dietary or food supplements;
- animal food;
- food and beverage (cereal bars, fruit drink,…).
As they exhibit a probiotic effect, these bifidobacteria can have a potential use in the treatment and/or prophylaxis of a variety of disorders, such as gastrointestinal diseases, cancer, cholesterol excesses, allergies and infections.
These two patented Bifidobacterium species have been isolated from raw milk and raw milk cheese whereas previous bifidobacteria have been extracted from the digestive tracts of humans or animals. They have also been found to be psychrophilic and grow at temperatures as low as 10-12°C, whereas most others need a temperature of more than 20°C. They are more likely to survive storage at low temperatures than most other probiotic bacterial compositions which would therefore prolong the shelf-life. A further advantage of these new species is that they are aero-tolerant, whereas most others need strict anaerobiotic conditions to multiply and survive.
With these characteristics, they could be more easily integrated into a manufacturing process and stabilised in food and fermented products.