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In vitro gastrointestinal resistance of Lactobacillus acidophilus in some dairy products

Gocer, Emine Mine Comak ; Ergin, Firuze ; Kücükcetin, Ikbal Ozen ; Kücükcetin, Ahmet

Brazilian journal of microbiology, 2021-12, Vol.52 (4), p.2319-2334 [Periódico revisado por pares]

Cham: Springer International Publishing

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Título:
In vitro gastrointestinal resistance of Lactobacillus acidophilus in some dairy products
Autor: Gocer, Emine Mine Comak ; Ergin, Firuze ; Kücükcetin, Ikbal Ozen ; Kücükcetin, Ahmet
Assuntos: Animals ; Biomedical and Life Sciences ; Cheese ; Cheese - microbiology ; Corporate histories ; Dairy products ; Dairy Products - microbiology ; Fermented milk products ; Food Microbiology ; Food Microbiology – Research Paper ; Gastrointestinal Tract - microbiology ; Ice cream ; Lactobacilli ; Lactobacillus acidophilus ; Lactobacillus acidophilus - physiology ; Life Sciences ; Medical Microbiology ; Microbial Ecology ; Microbial Genetics and Genomics ; Microbiology ; Milk ; Milk - microbiology ; Models, Biological ; Mycology ; Probiotics ; Reduction ; Storage ; Time Factors ; Yogurt ; Yogurt - microbiology
É parte de: Brazilian journal of microbiology, 2021-12, Vol.52 (4), p.2319-2334
Notas: ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
Responsible Editor: Susana Marta Isay Saad
Descrição: In this study, different dairy products such as ice cream, yoghurt, white pickled cheese, and fermented acidophilus milk were manufactured by using either Lactobacillus acidophilus DSM 20,079 or Lactobacillus acidophilus NCFM. The counts of L . acidophilus in the samples on days 1, 15, and 30 of the storage were determined. Additionally, the samples contained L. acidophilus were passed through a dynamic gastrointestinal model designed in laboratory conditions to compare the protective effect of different dairy products on viability of L. acidophilus against stress factors of the gastrointestinal model. The counts of L. acidophilus NCFM and L. acidophilus DSM 20,079 in the samples decreased by between 0.04 and 0.37 log units and by between 0.11 and 0.27 log units, respectively, within 30 days of storage. During the passage through the gastrointestinal model, the highest percentage reduction in the counts of L . acidophilus was determined in yoghurt followed by fermented acidophilus milk, white pickled cheese, and ice cream, respectively. The reduction in the counts of L. acidophilus in the samples during the passage through the model increased with extension of storage time. The results of this study showed that the reduction in the counts L . acidophilus in the samples during the passage through the model was influenced significantly by the matrix of the dairy product and storage period .
Editor: Cham: Springer International Publishing
Idioma: Inglês

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In vitro gastrointestinal resistance of Lactobacillus acidophilus in some dairy products

Gocer, Emine Mine Comak ; Ergin, Firuze ; Kücükcetin, Ikbal Ozen ; Kücükcetin, Ahmet

Cham: Springer International Publishing

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