Chonnam Med J.  2012 Dec;48(3):159-163. 10.4068/cmj.2012.48.3.159.

Comparison of Temperature and Additives Affecting the Stability of the Probiotic Weissella cibaria

• Kang MS
• Kim YS
• Lee HC
• Lim HS
• Oh JS

• KMID: 2048805
• DOI: http://doi.org/10.4068/cmj.2012.48.3.159

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.

Keyword

Temperature; Chewing gum; Probiotics

MeSH Terms

Ascorbic Acid
Bacteria
Chewing Gum
Gingiva
Magnesium
Menthol
Oral Health
Probiotics
Sorbitol
Stearic Acids
Weissella
Xylitol
Ascorbic Acid
Chewing Gum
Magnesium
Menthol
Sorbitol
Stearic Acids
Xylitol

Figure

• 

  FIG. 1 The viable cells of freeze-dried W. cibaria as a function of storage time at a storage temperature of 4℃ and 20℃. *p<0.05 for 20℃ vs. 4℃. The values are reported as the mean±SD of three independent experiments.

• 

  FIG. 2 Storage stability of probiotic W. cibaria chewing gum as a function of storage time at a storage temperature of 20℃. Viable cell numbers of W. cibariain chewing gum containing W. cibaria were examined. *p<0.05, compared with the initial storage time. The values are reported as the mean±SD of three independent experiments.

• 

  FIG. 3 Comparative effect of additives on the survival rate of freeze-dried W. cibaria as a function of storage time at 20℃. *,†,‡,§,∥p<0.05, compared with control. The values are reported as the mean±SD of three independent experiments.

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