INSTITUTO DE LACTOLOGIA INDUSTRIAL
Unidad Ejecutora - UE
Dairy practices influence the capacity of probiotic bacteria to overcome simulated gastric digestion.
BURNS, P.; LAFFERRIERE L; C.G. VINDEROLA; REINHEIMER, J.A.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
WILEY-BLACKWELL PUBLISHING, INC
Año: 2014 vol. 67 p. 448 - 448
The aim of this study was to evaluate the influence of microbiological and technological factors on the viability and functionality of probiotic Lactobacillus strains. In particular, the influence of harvesting time, food matrix, refrigerated storage, time of inoculation and refrigerated storage in fermented milk on the resistance to simulated gastric digestion (RSGD) was evaluated. Moreover, strain resistance to simulated gastric digestion was compared to human gastric fluid. Results showed that the variables studied affected, in a different way and in a strain-dependent manner, the RSGD. No direct relation was observed between cell viability and RSGD.