Survival of probiotic bacteria in a whey cheese vector submitted to environmental conditions prevailing in the gastrointestinal tract

• Type: Article in International Scientific Journal
• Date: 2005

Authors

Madureira, AR (Author) Other; Pereira, CI (Author) Other; Truszkowska, K (Author) Other; Gomes, AM (Author) Other; Pintado, ME (Author) Other; F. Xavier Malcata (Author) Other

Journal

Title: International Dairy Journal

Vol. 15

Pages: 921-927

ISSN: 0958-6946

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 57 Citations

Scopus - 73 Citations

Other information

Authenticus ID: P-000-31K

DOI: 10.1016/j.idairyj.2004.08.025

Abstract (EN): Various foods may be used to deliver probiotic bacteria into the gastrointestinal tract; one such example is Requeijao, a Portuguese whey cheese. Survival and stability of Bifidobacterium animalis strains BLC-1, Bb-12, and Bo, Lactobacillus acidophilus strains LAC-1 and Ki, L. paracasei ssp. paracasei strain LCS-1 and L. brevis strain LMG 6906 inoculated into Requeijao, when exposed to simulated gastrointestinal tract conditions, were assessed. Homogenates of inoculated whey cheese in 0.85% (w/v) sterile saline water were exposed to a solution of hydrochloric acid (pH 2.5-3.0) and pepsin (1000 units mL(-1)) at 37 degrees C, and then to 0.3% (w/v) bile salts after 60 or 120 min of acid exposure. All bacterial strains retained their initial viable cell numbers. Bifidobacterium animalis strains Bb-12 and Bo, and L. brevis strain LMG 6906 exhibited the highest viable cell numbers when exposed to bile salts, whereas the other strains had variable death rates.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7