Note. In Vitro Viability of Bifidobacterium Strains Isolated from Commercial Dairy Products Exposed to Human Gastrointestinal Conditions
- 1 August 2005
- journal article
- research article
- Published by SAGE Publications in Food Science and Technology International
- Vol. 11 (4), 307-314
- https://doi.org/10.1177/1082013205056559
Abstract
Levels of bifidobacteria contained in commercial fermented milks in Spain were determined by fluorescent techniques. The transit tolerance of probiotic bifidobacteria strains to human gastrointestinal tract (GIT) was assessed in vitro. The number of bifidobacteria in commercial fermented milks declared to contain bifidobacteria varied from 104 to 107 bacteria/m L. Viable cell counts estimated by plating onto selective media were lower than direct counts. Bifidobacteriumstrains analysed showed different survival behaviour. Viable bacteria counts decreased considerably following exposure to gastric juice. As only intrinsic acid resistant cells survive their passage through the human intestine, the selection of acid tolerant strains is necessary for the elaboration of probiotic products. Viability of dairy bifidobacteria is affected by gastrointestinal juices but the majority of tested strains survived well at gastrointestinal conditions. The reason for this may be the low number of viable bifidobacteria contained in commercial dairy products. Adaptation and survival at low pH is likely to determine the efficacy of Bifidobacterium strains both as dairy starters and probiotic microorganisms. This study confirmed the usefulness of fluorescent techniques for a rapid and accurate evaluation of bacterial viability in probiotic products.Keywords
This publication has 17 references indexed in Scilit:
- In vitro assessment of the upper gastrointestinal tolerance of potential probiotic dairy propionibacteriaInternational Journal of Food Microbiology, 2004
- Viability and diversity of probiotic Lactobacillus and Bifidobacterium populations included in commercial fermented milksFood Research International, 2004
- Identification of probiotic cultures in food samplesFood Research International, 2002
- Specific Identification and Targeted Characterization of Bifidobacterium lactis from Different Environmental Isolates by a Combined Multiplex-PCR ApproachApplied and Environmental Microbiology, 2001
- International Committee on Systematic Bacteriology Subcommittee on the taxonomy of Bifidobacterium, Lactobacillus and related organisms. Minutes of the meetings, 22 and 23 September 1999, Veldhoven, The NetherlandsInternational Journal of Systematic and Evolutionary Microbiology, 2001
- Probiotic Bacteria: Selective Enumeration and Survival in Dairy FoodsJournal of Dairy Science, 2000
- Selective detection, enumeration and identification of potentially probiotic Lactobacillus and Bifidobacterium species in mixed bacterial populationsInternational Journal of Food Microbiology, 1997
- Bifidobacterium lactis sp. nov., a Moderately Oxygen Tolerant Species Isolated from Fermented MilkSystematic and Applied Microbiology, 1997
- Viability of Lactobacillus acidophilus and Lactobacillus casei in Fermented Milk Products During Refrigerated StorageJournal of Dairy Science, 1996
- Effect of yogurt cultures on the survival of bifidobacteria in fermented milksInternational Journal of Dairy Technology, 1994