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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2005

Autores

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

Revista

Título: International Dairy Journal

Vol. 15

Páginas: 921-927

ISSN: 0958-6946

Editora: Elsevier

Indexação

ISI Web of Knowledge - 57 Citações

Scopus - 73 Citações

Outras Informações

ID Authenticus: 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.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 7