The second important message of this publication is that it is
difficult to achieve the growth of both LAB and P. freudenreichii in
milk. The fermented milk we produced enabled only the limited
growth of P. freudenreichii, whose population remained stable for 14
days of storage at 4 C, thus confirming that a fermented milk is a
good vector for the delivery of metabolically active P. freudenreichii
(Herve et al., 2007). However, it appears it is necessary to increase
the final count of anti-inflammatory P. f CB 129 in order to synergise
and upgrade the potential of multi-strains starters grown together
to alleviate colitis. Further technological improvements to pro-
cesses are required to if P. freudenreichii is to be used in fermented
milks. Moreover, we were able to demonstrate that it is possible to
evaluate the immunomodulatory properties of both single strains
and mixes after several days of growth in milk. This findings opens
new perspectives for the evaluation of immunomodulatory prop-
erties of dairy starters, and will be helpful for the selection of
bacterial strains with both immunomodulatory and technological
abilities, a key step in developing such probiotic fermented prod-
ucts. After growing the selected strains, this should enable the
production of fermented products with targeted properties for use
in specific populations such as IBD patients.
The second important message of this publication is that it isdifficult to achieve the growth of both LAB and P. freudenreichii inmilk. The fermented milk we produced enabled only the limitedgrowth of P. freudenreichii, whose population remained stable for 14days of storage at 4 C, thus confirming that a fermented milk is agood vector for the delivery of metabolically active P. freudenreichii (Herve et al., 2007). However, it appears it is necessary to increasethe final count of anti-inflammatory P. f CB 129 in order to synergiseand upgrade the potential of multi-strains starters grown togetherto alleviate colitis. Further technological improvements to pro-cesses are required to if P. freudenreichii is to be used in fermentedmilks. Moreover, we were able to demonstrate that it is possible toevaluate the immunomodulatory properties of both single strainsand mixes after several days of growth in milk. This findings opensnew perspectives for the evaluation of immunomodulatory prop-erties of dairy starters, and will be helpful for the selection ofbacterial strains with both immunomodulatory and technologicalabilities, a key step in developing such probiotic fermented prod-ucts. After growing the selected strains, this should enable theproduction of fermented products with targeted properties for usein specific populations such as IBD patients.
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