Stability of Selected Lactobacilli in the Conditions Simulating Those in the Gastrointestinal Tract
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43892674" target="_blank" >RIV/60461373:22330/11:43892674 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Stability of Selected Lactobacilli in the Conditions Simulating Those in the Gastrointestinal Tract
Original language description
The cell survival in the digestive tract is one of the main criteria required for the probiotics. The aim of this study was to evaluate the stability of the selected lactobacilli (Lactobacillus acidophilus CCDM 151; L. casei CCDM 198; L. rhamnosus CCDM 150, and L. fermentum ST 68) in conditions simulating those in the gastrointestinal tract as compared to the commercial probiotic strain Lactobacillus casei LAFTI L-26. The growth of lactobacilli decreased both after 2 h and 4 h incubation in MRS media with increasing concentration of bile salt but all lactobacilli had the ability to adapt in the environment of bile salt. Great differences in viability were detected between the isolated cells in the stomach simulating conditions. L. casei LAFTI L-26 andL. acidophilus CCDM 151 were most stable, L. rhamnosus CCDM 150 did not survive under these conditions. Milk revealed a strong protective influence on the viability of all lactobacilli in the stomach simulating conditions. The conditions
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/QI101B090" target="_blank" >QI101B090: New processes of production of functional cereal and dairy foods and functional beverages with content of bioactive ingredients from selected vegetable and animal agricultural commodities and with probiotics and procedures for their quality estimation.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Sciences
ISSN
1212-1800
e-ISSN
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Volume of the periodical
29
Issue of the periodical within the volume
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Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
5
Pages from-to
"S31"-"S35"
UT code for WoS article
000299721700005
EID of the result in the Scopus database
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