Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storage

Shori, Amal Bakr

doi:10.1590/fst.41520

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Food Science and Technology

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Review Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.41520 copy

Application of Bifidobacterium spp in beverages and dairy food products: an overview of survival during refrigerated storage

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The food industry has established a number of food and beverage products containing probiotic strains. A probiotic strain should maintain stability in the food product during processing and also during subsequent storage. Bifidobacteria are probiotic commonly found throughout the colon of both humans, animals and are considered normal residents of the gastrointestinal tract. These bacteria have important health functions. Thus, the incorporation of bifidobacteria has been shown to enhance the therapeutic value of food and beverage products. It is highly desirable that the viable counts of Bifidobacterium spp in the final product to be at least 10⁶-10⁷ cfu/ml to offering health benefits to the consumers. Therefore, the objective of this study is to review the applications of Bifidobacterium spp in beverages and dairy food products and the effect of different food matrices on their survival during the storage.

Keywords:
beverages; yogurt; cheese; ice cream; Bifidobacterium spp; survival

Bifidobacterium strains	Type of food	Additive	Co-culture	Initial population	Final population	Storage period	Storage temperature	Reference
B. animalis Bb-12	fruit juice	Orange juice	Lactobacillus salivarius ssp. salivarius UCC118, L. salivarius ssp. salivarius UCC500, and L. paracasei ssp. paracasei NFBC43338, L. rhamnosus GG and L. casei DN-114 001	7.6 log cfu/mL	6.9 log cfu/mL	6 weeks	4 °C	(Sheehan et al., 2007Sheehan, V. M., Ross, P., & Fitzgerald, G. F. (2007). Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices. Innovative Food Science & Emerging Technologies, 8(2), 279-284. http://dx.doi.org/10.1016/j.ifset.2007.01.007. http://dx.doi.org/10.1016/j.ifset.2007.0... )
B. animalis Bb-12	fruit juice	pineapple juice		7.6 log cfu/mL	3.0 log cfu/mL	6 weeks	4 °C
B. animalis B94	fermented soymilk	-	L. acidophilus L10 and L. casei L26	7 log cfu/g	8 log cfu/g	28 days	4 °C	(Donkor et al., 2007Donkor, O. N., Henriksson, A., Vasiljevic, T., & Shah, N. P. (2007). α-Galactosidase and proteolytic activities of selected probiotic and dairy cultures in fermented soymilk. Food Chemistry, 104(1), 10-20. http://dx.doi.org/10.1016/j.foodchem.2006.10.065. http://dx.doi.org/10.1016/j.foodchem.200... )
B. lactis Bb-12	carrot juice	-	-	7.21 log cfu/ml	7.88 log cfu/mL	1 day	37 °C	Kun et al. (2008)Kun, S., Rezessy-Szabo, J. M., Nguyen, Q. D., & Hoschke, A. (2008). Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains. Process Biochemistry, 43(8), 816-821. http://dx.doi.org/10.1016/j.procbio.2008.03.008. http://dx.doi.org/10.1016/j.procbio.2008...
B. bifidum B78.1				7.14 log cfu/ml	8.82 log cfu/ml
B. bifidum B38.2				7.64 log cfu/ml	8.71 log cfu/mL
B. animalis Bb-12	non-fermented milk drink	carrot juice	L. acidophilus LA5, L. plantarum and L. rhamnosus GG	6.29 log cfu/mL	5.78 log cfu/mL	20 days	4 °C	(Daneshi et al., 2013Daneshi, M., Ehsani, M. R., Razavi, S. H., & Labbafi, M. (2013). Effect of refrigerated storage on the probiotic survival and sensory properties of milk/carrot juice mix drink. Electronic Journal of Biotechnology, 16(5), 5. http://dx.doi.org/10.2225/vol16-issue5-fulltext-2. http://dx.doi.org/10.2225/vol16-issue5-f... )
B. lactis 420	carrot juice	-	L. plantarum Lp-115, L. paracasei Lpc-37, Lactobacillus rhamnosus GG	7 log cfu/mL	2 log cfu/ml	4 weeks	4 °C	Tamminen et al. (2013)Tamminen, M., Salminen, S., & Ouwehand, A. C. (2013). Fermentation of carrot juice by probiotics, viability and preservation of adhesion. International Journal of Biotechnology for Wellness Industries, 2, 10-15. http://dx.doi.org/10.6000/1927-3037.2013.02.01.2. http://dx.doi.org/10.6000/1927-3037.2013...
B. lactis Bb-12	carrot juice	-		> 6 log cfu/mL	~2 log cfu/mL	4 weeks	4 °C
B. animalis Bb-12	fermented soy product (FSP)	Plain with inulin, 3 g/100 ml of soymilk with okara, 5 g/100 ml with inulin ‏ okara, ratio 3:5 g/100 mL	L. acidophilus La-5 and S. thermophilus	8.88 log cfu/g	8.84 log cfu/g	28 days	4 °C	(Bedani et al., 2013Bedani, R., Rossi, E. A., & Isay Saad, S. M. (2013). Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions. Food Microbiology, 34(2), 382-389. http://dx.doi.org/10.1016/j.fm.2013.01.012. PMid:23541206. http://dx.doi.org/10.1016/j.fm.2013.01.0... ).
				8.86 log cfu/g	8.84 log cfu/g
				8.97 log cfu/g	8.81 log cfu/g
				8.95 log cfu/g	8.81 log cfu/g
B. animalis Bb-12	Fermented whey-based goat milk beverage	guava or soursop pulps	S. thermophilus TA-40 and L. rhamnosus Lr-32	8.05 log cfu/mL	7 log cfu/mL	21 days	4 °C	(Buriti et al., 2014Buriti, F. C. A., Freitas, S. C., Egito, A. S., & dos Santos, K. M. O. (2014). Effects of tropical fruit pulps and partially hydrolysed galactomannan from Caesalpinia pulcherrima seeds on the dietary fibre content, probiotic viability, texture and sensory features of goat dairy beverages. Lebensmittel-Wissenschaft + Technologie, 59(1), 196-203. http://dx.doi.org/10.1016/j.lwt.2014.04.022. http://dx.doi.org/10.1016/j.lwt.2014.04.... )
B. animalis LAFTI-B94	green tea extract	-	L. paracasei LAFTI-L26 and L. acidophilus LAFTI-L10	6.0 log cfu/mL	> 6.5 log cfu/mL	72 hours	37 °C	(López de Lacey et al, 2014López de Lacey, A. M., Pérez-Santín, E., López-Caballero, M. E., & Montero, P. (2014). Survival and metabolic activity of probiotic bacteria in green tea. Lebensmittel-Wissenschaft + Technologie, 55(1), 314-322. http://dx.doi.org/10.1016/j.lwt.2013.08.021. http://dx.doi.org/10.1016/j.lwt.2013.08.... )
B. animalis Bb-12	Blend beverage	20% Frozen juçara pulp	-	7.0 log cfu/mL	3.8 log cfu/mL	90 days	4 °C	(Oliveira Ribeiro et al., 2020)
		40% frozen strawberry pulp
		40% banana pulp

Bifidobacterium strains	Type of food	Additive	Co-culture	Initial population	Final population	Storage period	Storage temperature	reference
B. lactis Bb-12	Yogurt	3%WPC	S. thermophilus, L. delbrueckii subsp. bulgaricus, L. acidophilus	7.22 log cfu/g	7.13 log cfu/g	21 days	4 °C	(Martín-Diana et al., 2003Martín-Diana, A. B., Janer, C., Peláez, C., & Requena, T. (2003). Development of a fermented goat’s milk containing probiotic bacteria. International Dairy Journal, 13(10), 827-833. http://dx.doi.org/10.1016/S0958-6946(03)00117-1. http://dx.doi.org/10.1016/S0958-6946(03)... )
B. lactis Bb-12	Yogurt	5%WPC		7.64 log cfu/g	7.28 log cfu/g	21 days	4 °C
B. animalis ssp. lactis LAFTIs B94	Yogurt	-	L. acidophilus LAFTIs L10, S. thermophilus DD 224	8.19 log cfu/g	7.74 log cfu/g	35 days	4 °C	Kailasapathy et al., (2008)Kailasapathy, K., Harmstorf, I., & Phillips, M. (2008). Survival of Lactobacillus acidophilus and Bifidobacterium animalis ssp. lactis in stirred fruit yogurts. Lebensmittel-Wissenschaft + Technologie, 41(7), 1317-1322. http://dx.doi.org/10.1016/j.lwt.2007.08.009. http://dx.doi.org/10.1016/j.lwt.2007.08....
B. animalis subsp. lactis BL 04	Fermented milk	lactulose	Yogurt culture, L. acidophilus LAC4 and L. rhamnosus LBA	7.41 log cfu/mL	10.3 log cfu/mL	during fermentation	4 °C	Oliveira et al. (2011a)Oliveira, R. P. S., Rodrigues Florence, A. C., Perego, P., De Oliveira, M. N., & Converti, A. (2011a). Use of lactulose as prebiotic and its influence on the growth, acidification profile and viable counts of different probiotics in fermented skim milk. International Journal of Food Microbiology, 145(1), 22-27. http://dx.doi.org/10.1016/j.ijfoodmicro.2010.11.011. PMid:21144608. http://dx.doi.org/10.1016/j.ijfoodmicro....
B. animalis subsp. lactis BL 04	Fermented skim milk	Inulin (40 mg/g)	L. rhamnosus and L. bulgaricus	7.5 log cfu/mL	9.1 log cfu/mL	7 days	4 °C	Oliveira et al. (2011b)Oliveira, R. P. S., Perego, P., De Oliveira, M. N., & Converti, A. (2011b). Effect of inulin as a prebiotic to improve growth and counts of a probiotic cocktail in fermented skim milk. Lebensmittel-Wissenschaft + Technologie, 44(2), 520-523. http://dx.doi.org/10.1016/j.lwt.2010.08.024. http://dx.doi.org/10.1016/j.lwt.2010.08....
B. animalis Bb-12	Stirred yogurt	fruit	Propionibacterium jensenii 702 and L. acidophilus La-5	~10⁸ log cfu/ g	~10⁷ cfu/g	4 weeks	4 °C	Ranadheera et al. (2012)Ranadheera, C. S., Evans, C. A., Adams, M. C., & Baines, S. K. (2012). In vitro analysis of gastrointestinal tolerance and intestinal cell adhesion of probiotics in goat’s milk ice cream and yogurt. Food Research International, 49(2), 619-625. http://dx.doi.org/10.1016/j.foodres.2012.09.007. http://dx.doi.org/10.1016/j.foodres.2012...
Bifidobacterium longum BL05,	Yogurt	-	S. thermophilus TA040,	7.52 log cfu/mL	6.41 log cfu/mL	30 days	3-5 °C	(Cruz et al., 2012Cruz, A. G., Castro, W. F., Faria, J. A. F., Lollo, P. C. B., Amaya-Farfán, J., Freitas, M. Q., Rodrigues, D., Oliveira, C. A. F., & Godoy, H. T. (2012). Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds. Journal of Dairy Science, 95(5), 2261-2269. http://dx.doi.org/10.3168/jds.2011-4582. PMid:22541455. http://dx.doi.org/10.3168/jds.2011-4582... )
			L. delbrueckii ssp. bulgaricus LB340 and L. acidophilus
			La14
B. animalis Bb-12	Yogurt	Green tea infusion (5%, 10% or 15%)	S. thermophilus, L. acidophilus (LA-5),	> 7 log cfu/g	> 7 log cfu/g	2 weeks	4 °C	Najgebauer-Lejko, (2014)Najgebauer-Lejko, D. (2014). Effect of green tea supplementation on the microbiological, antioxidant, and sensory properties of probiotic milks. Dairy Science & Technology, 94(4), 327-339. http://dx.doi.org/10.1007/s13594-014-0165-6. PMid:24883178. http://dx.doi.org/10.1007/s13594-014-016...
B. bifidum	Yogurt	Allium sativum	Yogurt culture, Lactobacillus acidophilus LA-5and Lactobacillus casei LC-01,	9.91 log cfu/ml	8.68 log cfu/ml	21 days	4 °C	(Shori and Baba, 2015Shori, A. B., & Baba, A. S. (2015). Survival of Bifidobacterium bifidum in cow- and camel-milk yogurts fortified with Cinnamomum verum and Allium sativum. Journal of the Association of Arab Universities for Basic and Applied Sciences, 18(1), 7-11. http://dx.doi.org/10.1016/j.jaubas.2014.02.006. http://dx.doi.org/10.1016/j.jaubas.2014.... )
B. bifidum	Yogurt	Cinnamomum verum		9.82 log cfu/ml	9.0 log cfu/mL	21 days	4 °C
B. lactis HN019	Simbiotic yogurt	7% tupinambor flour and 10% sugar	S. thermophiles and L. delbrueckii subsp. bulgaricus,	9.50 log cfu/g	8.23og cfu/g	30 days	5 °C	(Ribeiro et al., 2019Ribeiro, A. S., Silva, M. N., Tagliapietra, B. L., Brum, B. D. S. Jr., Ugalde, M. L., & Richards, N. S. P. S. (2019). Development of symbiotic yoghurt and biological evaluation (New Zealand White Rabbits) of its functional properties. Food Science and Technology (Campinas), 39(2, Suppl. 2), 418-425. http://dx.doi.org/10.1590/fst.20618. http://dx.doi.org/10.1590/fst.20618... )
Encapsulated B. animalis subsp. lactis BB‐12	Goat milk yoghurt	Inulin 2% (w/v)	S. thermophilus, L. delbrueckii subsp. bulgaricus	9.5 log cfu/ml	8.8 log cfu/mL	28 days	4 °C	(Pradeep Prasanna & Charalampopoulos, 2019Pradeep Prasanna, P. H., & Charalampopoulos, D. (2019). Encapsulation in an alginate–goats’ milk–inulin matrix improves survival of probiotic Bifidobacterium in simulated gastrointestinal conditions and goats’ milk yoghurt. International Journal of Dairy Technology, 72(1), 132-141. http://dx.doi.org/10.1111/1471-0307.12568. http://dx.doi.org/10.1111/1471-0307.1256... )
B. bifidum Bb-12	Synbiotic yogurt	0.05% Auricularia auricula aqueous extract (AAE)	S. thermophilus, L. delbrueckii subsp. bulgaricus	8.23 log cfu/g	7.94 log cfu/g	28 days	4 °C	(Faraki et al., 2020Faraki, A., Noori, N., Gandomi, H., Banuree, S. A. H., & Rahmani, F. (2020). Effect of Auricularia auricula aqueous extract on survival of Lactobacillus acidophilus La‐5 and Bifidobacterium bifidum Bb‐12 and on sensorial and functional properties of synbiotic yogurt. Food Science & Nutrition, 8(2), 1254-1263. http://dx.doi.org/10.1002/fsn3.1414. PMid:32148831. http://dx.doi.org/10.1002/fsn3.1414... )
B. bifidum Bb-12	Synbiotic yogurt	0.1% AAE	S. thermophilus, L. delbrueckii subsp. bulgaricus	8.1 log cfu/g	7.94 log cfu/g	28 days	4 °C

Bifidobacterium strains	Type of food	Additive	Co-culture	Initial population	Final population	Storage period	Storage temperature	Reference
B. lactis Bb-12	cheddar cheese	-	-	8.9 log cfu/g	≥10⁸ cfu/g	six months of ripening	8 °C	Mc Brearty et al. (2001)Mc Brearty, S., Ross, R. P., Fitzgerald, G. F., Collins, J. K., Wallace, J. M., & Stanton, C. (2001). Influence of two commercially available bifidobacteria cultures on Cheddar cheese quality. International Dairy Journal, 11(8), 599-610. http://dx.doi.org/10.1016/S0958-6946(01)00089-9. http://dx.doi.org/10.1016/S0958-6946(01)...
B. longum BB536	cheddar cheese	-	-	6.8 log cfu/g	10⁵ cfu/g	six months of ripening	8 °C
B. longum 1941	cheddar cheese	-	Lactococcus lactis subsp. Lactis, L. lactis subsp. cremoris, Lb. acidophilus 4962 and Lb. casei 279	8.9 log cfu/g	8 log cfu/g	24 weeks	4 °C	(Ong et al., 2006Ong, L., Henriksson, A., & Shah, N. P. (2006). Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid. International Dairy Journal, 16(5), 446-456. http://dx.doi.org/10.1016/j.idairyj.2005.05.008. http://dx.doi.org/10.1016/j.idairyj.2005... )
B. lactis B94	cheddar cheese	-	L. acidophilus (L10 and La5), L. paracasei L26, L. casei Lc1 and L. rhamnosus DR20	8.0 log cfu/g	7.4 log cfu/g	32 weeks	9-10 °C	Phillips et al. (2006)Phillips, M., Kailasapathy, K., & Tran, L. (2006). Viability of commercial probiotic cultures (L. acidophilus, Bifidobacterium sp., L. casei, L. paracasei and L. rhamnosus) in cheddar cheese. International Journal of Food Microbiology, 108(2), 276-280. http://dx.doi.org/10.1016/j.ijfoodmicro.2005.12.009. PMid:16478637. http://dx.doi.org/10.1016/j.ijfoodmicro....
B. lactis Bb12				8.0 log cfu/g	8.14 log cfu/g
Bifidobacterium sp. DR10				8.9 log cfu/g	8.5 log cfu/g
B. animalis Bb-12	Minas fresh cheese	-	L. acidophilus La-5, Streptococcus thermophilus	6.13 log cfu/g	6.56 log cfu/g	21 days	5-7°C	(Buriti et al., 2007Buriti, F. C. A., Okazaki, T. Y., Alegro, J. H. A., & Saad, S. M. I. (2007). Effect of a probiotic mixed culture on texture profile and sensory performance of Minas fresh-cheeses in comparison with the traditional products. Archivos Latinoamericanos de Nutricion, 57(2), 179-185. PMid:17992983.)
B. animalis subsp. lactis	Minas frescal cheese whey	-	L. delbrueckii subsp. bulgaricus, L. acidophilus, L. rhamnosus and S. thermophilus	10⁸ log cfu/mL	~ 8.43 log cfu/mL	1 day	4 °C	(Almeida et al., 2008Almeida, K. E., Tamime, A. Y., & Oliveira, M. N. (2008). Acidification rates of probiotic bacteria in Minas frescal cheese whey. Lebensmittel-Wissenschaft + Technologie, 41(2), 311-316. http://dx.doi.org/10.1016/j.lwt.2007.02.021. http://dx.doi.org/10.1016/j.lwt.2007.02.... )
B. animalis subsp. lactis	petit-suisse cheese	10% Oligofructose	S. Thermophilus and L. acidophilus	7.60 log cfu/g	7.34 log cfu/g	28 days	4 °C	(Cardarelli et al., 2008Cardarelli, H. R., Buriti, F. C. A., Castro, I. A., & Saad, S. M. I. (2008). Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese. Lebensmittel-Wissenschaft + Technologie, 41(6), 1037-1046. http://dx.doi.org/10.1016/j.lwt.2007.07.001. http://dx.doi.org/10.1016/j.lwt.2007.07.... )
		10% Inulin		7.69 log cfu/g	7.35 log cfu/g
		10% Honey		7.44 log cfu/g	7.21 log cfu/g
B. longum 1941	cheddar cheese	-	Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris	9.72 log cfu/g	7.15 log cfu/g	24 weeks	4 °C	Ong & Shah (2009)Ong, L., & Shah, N. P. (2009). Probiotic cheddar cheese: influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles. Lebensmittel-Wissenschaft + Technologie, 42(7), 1260-1268. http://dx.doi.org/10.1016/j.lwt.2009.01.011. http://dx.doi.org/10.1016/j.lwt.2009.01....
B. animalis B94	cheddar cheese	-		9.57 log cfu/g	7.53 log cfu/g	24 weeks	4 °C
B. lactis	semi-hard cheese	-	L. acidophilus, L. paracasei	7 log cfu/g	7.5 log cfu/g	60 days	12 °C	(Bergamini et al., 2009Bergamini, C. V., Hynes, E. R., Palma, S. B., Sabbag, N. G., & Zalazar, C. A. (2009). Proteolytic activity of three probiotic strains in semi-hard cheese as single and mixed cultures, Lactobacillus acidophilus, Lactobacillus paracasei and Bifidobacterium lactis. International Dairy Journal, 19(8), 467-475. http://dx.doi.org/10.1016/j.idairyj.2009.02.008. http://dx.doi.org/10.1016/j.idairyj.2009... )
Bifidobacterium longum 15708	salted cheddar cheese	-	L. helveticus R0052, B. longum R0175, B. lactis BB-12 and B. infantis 15697	6.8 log cfu/g	3.6 log cfu/g	3 days	4 °C	(Fortin et al., 2011Fortin, M. H., Champagne, C. P., St-Gelais, D., Britten, M., Fustier, P., & Lacroix, M. (2011). Viability of Bifidobacterium longum in cheddar cheese curd during manufacture and storage, effect of microencapsulation and point of inoculation. Dairy Science & Technology, 91(5), 599-614. http://dx.doi.org/10.1007/s13594-011-0034-5. http://dx.doi.org/10.1007/s13594-011-003... )
B. lactis B94	Synbiotic cheese	Fructooligosaccharides	L. casei 01	8.0 log cfu/g	9.9 log cfu/g	60 days	12 °C	(Rodrigues et al., 2012Rodrigues, D., Rocha-Santos, T. A. P., Gomes, A. M., Goodfellow, B. J., & Freitas, A. C. (2012). Lipolysis in probiotic and synbiotic cheese: the influence of probiotic bacteria, prebiotic compounds and ripening time on free fatty acid profiles. Food Chemistry, 131(4), 1414-1421. http://dx.doi.org/10.1016/j.foodchem.2011.10.010. http://dx.doi.org/10.1016/j.foodchem.201... )
B. lactis B94	Synbiotic cheese	Inulin and fructooligosaccharides (50:50)	L. casei 01	8.0 log cfu/g	9.9 log cfu/g	60 days	12 °C
B. bifidum ATTC-29521	cheddar cheese	-	-	9.13 log cfu/g	8.1 log cfu/g	35 days	4 °C	(Afzaal et al., 2020Afzaal, M., Saeed, F., Ateeq, H., Ahmed, A., Ahmad, A., Tufail, T., Ismail, Z., & Anjum, F. M. (2020). Encapsulation of Bifidobacterium bifidum by internal gelation method to access the viability in cheddar cheese and under simulated gastrointestinal conditions. Food Science & Nutrition, 8(6), 2739-2747. http://dx.doi.org/10.1002/fsn3.1562. PMid:32566191. http://dx.doi.org/10.1002/fsn3.1562... )

Bifidobacterium strains	Type of food	Additive	Co-culture	Initial population	Final population	Storage period	Storage temperature	Reference
B. lactis BBDB2	non-fermented frozen soy dessert	-	L. acidophilus MJLA1, L. rhamnosus 100-C, L. paracasei ssp. paracasei 01 and Saccharomyces boulardii 74012	10⁷–10⁸ cfu/ g	10⁷ cfu/g	28 weeks	-20 °C	Heenan et al. (2004)Heenan, C., Adams, M., Hosken, R., & Fleet, G. (2004). Survival and sensory acceptability of probiotic microorganisms in a nonfermented frozen vegetarian dessert. Lebensmittel-Wissenschaft + Technologie, 37(4), 461-466. http://dx.doi.org/10.1016/j.lwt.2003.11.001. http://dx.doi.org/10.1016/j.lwt.2003.11....
B. lactis Bb-12	non-fermented frozen soy dessert	-		10⁷–10⁸ cfu/ g	10⁷ cfu/g	28 weeks	-20 °C
B. longum	Fermented acerola ice cream	acerola pulp	S. thermophilus and L. bulgaricus	8.41 log cfu/g	7.51 log cfu/g	15 days	-18 °C	(Favaro-Trindade et al., 2006Favaro-Trindade, C. S., Bernardi, S., Bodini, R. B., De Carvalho Balieiro, J. C., & De Almeida, E. (2006). Sensory acceptability and stability of probiotic microorganisms and Vitamin C in fermented acerola (Malpighia emarginata DC.) ice cream. Journal of Food Science, 71(6), S492-S495. http://dx.doi.org/10.1111/j.1750-3841.2006.00100.x. http://dx.doi.org/10.1111/j.1750-3841.20... )
B.lactis	Fermented acerola ice cream	acerola pulp	S. thermophilus and L. bulgaricus	8.04 log cfu/g	8.65 log cfu/g	15 days	-18 °C
B. lactis BL-01	Ice cream	2% of inulin	S. thermophilus, L. bulgaricus and L. acidophilus LA-14	> 8 log cfu/g	> 6 log cfu/g	90 days	−18 °C	(Akın et al., 2007Akın, M., Akın, M., & Kırmacı, Z. (2007). Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chemistry, 104(1), 93-99. http://dx.doi.org/10.1016/j.foodchem.2006.11.030. http://dx.doi.org/10.1016/j.foodchem.200... )
B. animalis BB-12	Ice cream	Plain	L. acidophilus La-5	6.27 log cfu/g	5.94 log cfu/g	90 days	−18 °C	Akalin & Erisir, (2008)Akalin, A. S., & Erisir, D. (2008). Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream. Journal of Food Science, 73(4), M184-M188. http://dx.doi.org/10.1111/j.1750-3841.2008.00728.x. PMid:18460135. http://dx.doi.org/10.1111/j.1750-3841.20...
		4%		6.60 log cfu/g	6.25 log cfu/g
		Oligofructose		5.96 log cfu/g	5.47 log cfu/g
		4% Inulin		5.96 log cfu/g	5.47 log cfu/g
B. animalis BB-12	synbiotic ice cream	-	L. casei (Lc-01)	> 10 log cfu/g	> 7 log cfu/g	180 days	−20 °C	(Homayouni et al., 2008Homayouni, A., Azizi, A., Ehsani, M. R., Yarmand, M. S., & Razavi, S. H. (2008). Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream. Food Chemistry, 111(1), 50-55. http://dx.doi.org/10.1016/j.foodchem.2008.03.036. http://dx.doi.org/10.1016/j.foodchem.200... )
B. animalis subsp. lactis BB-12	Ice cream	-	L. acidophilus LA-5 and Propionibacterium jensenii 702	> 8 log cfu/g	> 7 log cfu/g	52 weeks	−20 °C	(Ranadheera et al., 2013Ranadheera, C. S., Evans, C. A., Adams, M. C., & Baines, S. K. (2013). Production of probiotic ice cream from goat’s milk and effect of packaging materials on product quality. Small Ruminant Research, 112(1-3), 174-180. http://dx.doi.org/10.1016/j.smallrumres.2012.12.020. http://dx.doi.org/10.1016/j.smallrumres.... )
B. animalis BB-12	Ice cream	-	Lactobacillus casei (NCDC-298)	9.86 log cfu/ml	7.21 log cfu/ml	180 days	– 23 °C	(Karthikeyan et al., 2013Karthikeyan, N., Elango, A., Kumaresan, G., Gopalakrishnamurty, T. R., & Pandiyan, C. (2013). Augmentation of probiotic viability in ice cream using microencapsulation technique. International Journal of Advanced Veterinary Science and Technology, 2(1), 76-83.)
B. animalis subsp. lactis BLC1	Ice cream	-	-	7 log cfu/g	≥ 6.5 log cfu/g	120 days	−18 °C	Silva et al. (2015)Silva, P. D. L., Bezerra, M. F., Santos, K. M. O., & Correia, R. T. P. (2015). Potentially probiotic ice cream from goat’s milk: characterization and cell viability during processing, storage and simulated gastrointestinal conditions. Lebensmittel-Wissenschaft + Technologie, 62(1), 452-457. http://dx.doi.org/10.1016/j.lwt.2014.02.055. http://dx.doi.org/10.1016/j.lwt.2014.02....
B. animalis BB-12	Non-fermented soy milk ice cream	-	L. acidophilus	7.53 log cfu/g	7.77 log cfu/g	30 days	−20 °C	(Aboulfazli et al., 2016Aboulfazli, F., Shori, A. B., & Baba, A. S. (2016). The growth of Lactobacillus acidophilus and Bifidobacterium bifidum in fermented ice cream made from cow and vegetables milk. Lebensmittel-Wissenschaft + Technologie, 70, 261-270.)
B. animalis BB-12	Non-fermented coconut milk ice cream	-	L. acidophilus	7.45 log cfu/g	7.37 log cfu/g	30 days	−20 °C
B. animalis Bb-12	Skimmed milk powder ice cream	19.40% Concentrated apple juice	Lactobacillus acidophilus La-5	8.59 log cfu/g	8.37 log cfu/g	84 days	−18 °C	(Matias et al., 2016Matias, N. S., Padilha, M., Bedani, R., & Saad, S. M. I. (2016). In vitro gastrointestinal resistance of Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 in soy and/or milk-based synbiotic apple ice creams. International Journal of Food Microbiology, 234, 83-93. http://dx.doi.org/10.1016/j.ijfoodmicro.2016.06.037. PMid:27387254. http://dx.doi.org/10.1016/j.ijfoodmicro.... )
B. animalis Bb-12	Skimmed milk powder ice cream	6% FOS	Lactobacillus acidophilus La-5	8.59 log cfu/g	8.37 log cfu/g	84 days	−18 °C
B. animalis subsp. lactis BB‐12	Non-fermented ice cream	7.5% xylitol	-	8.37 log cfu/g	8.24 log cfu/g	28 days	−22 °C	(Kalicka et al., 2019Kalicka, D., Znamirowska, A., Pawlos, M., Buniowska, M., & Szajnar, K. (2019). Physical and sensory characteristics and probiotic survival in ice cream sweetened with various polyols. International Journal of Dairy Technology, 72(3), 456-465. http://dx.doi.org/10.1111/1471-0307.12605. http://dx.doi.org/10.1111/1471-0307.1260... )

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[1] *Corresponding author: shori_7506@hotmail.com