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

A. R. Madureira, C. I. Pereira, K. Truszkowska, A. M. Gomes, M. E. Pintado, F. X. Malcata*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

79 Citations (Scopus)

Abstract

Various foods may be used to deliver probiotic bacteria into the gastrointestinal tract; one such example is Requeijão, 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 Requeijão, 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°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.
Original languageEnglish
Pages (from-to)921-927
Number of pages7
JournalInternational Dairy Journal
Volume15
Issue number6-9
DOIs
Publication statusPublished - 1 Jun 2005

Keywords

  • Bifidobacteria
  • Bile salts
  • Dairy products
  • Gastric acid
  • Lactobacilli

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