INSTITUTO DE LACTOLOGIA INDUSTRIAL
Unidad Ejecutora - UE
Changes in gastric resistance of Lactobacillus casei in flavoured commercial fermented milks during cold storage
VINDEROLA, G.; MATEOLLI, D; CARDENAS P; LESCANO M; AIMARETTI N; CÉSPEDES, M
International Journal of Dairy Technology
Año: 2011 vol. 64 p. 269 - 269
This study investigated the gastric acid resistance of Lactobacillus casei in commercial fermented milks during refrigerated storage. Samples of fermented milks (natural, strawberry, fruits of the forest, vanilla and multifruits) were obtained from three different manufacturers. In vitro gastric acid resistance (GAR) was assessed in samples upon arrival to the laboratory and after 10 and 20 days of refrigerated storage at 5C and 12C. The GAR of L. casei in fermented milks may increase or decrease during storage in relation to the flavour and storage conditions. The occurrence of this phenomenon in commercial fermented milks containing probiotic bacteria may induce changes in their functionality after consumption.