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Survival of probiotic bacteria in a whey cheese vector submitted to environmental conditions prevailing in the gastrointestinal tract

2005Journal article Restricted access
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dc.contributor.authorMadureira, A. R.
dc.contributor.authorPereira, C. I.
dc.contributor.authorTruszkowska, K.
dc.contributor.authorGomes, Ana M. P.
dc.contributor.authorPintado, M. E.
dc.contributor.authorMalcata, F. X.
dc.date.accessioned2010-11-11T18:34:39Z
dc.date.available2010-11-11T18:34:39Z
dc.date.issued2005
dc.description.abstractVarious foods may be used to deliver probiotic bacteria into the gastrointestinal tract; one such example is Requeijão, a Portuguese whey cheese. Survival and stability of Bifidobacterium animalis strains BLC-1, Bb-12, and Bo, Lactobacillus acidophilus strains LAC-1 and Ki, L. paracasei ssp. paracasei strain LCS-1 and L. brevis strain LMG 6906 inoculated into Requeijão, when exposed to simulated gastrointestinal tract conditions, were assessed. Homogenates of inoculated whey cheese in 0.85% (w/v) sterile saline water were exposed to a solution of hydrochloric acid (pH 2.5–3.0) and pepsin (1000 unitsmL–1) at 371C, and then to 0.3% (w/v) bile salts after 60 or 120 min of acid exposure. All bacterial strains retained their initial viable cell numbers. Bifidobacterium animalis strains Bb-12 and Bo, and L. brevis strain LMG 6906 exhibited the highest viable cell numbers when exposed to bile salts, whereas the other strains had variable death rates.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationMADUREIRA, A. R...[et al.] - Survival of probiotic bacteria in a whey cheese vector submitted to environmental conditions prevailing in the gastrointestinal tract. International Dairy Journal. ISSN 0958-6946. Vol. 15, n.º 6-9 (2005), p. 921–927por
dc.identifier.doi10.1016/j.idairyj.2004.08.025
dc.identifier.urihttp://hdl.handle.net/10400.14/3394
dc.language.isoengpor
dc.publisherElsevierpor
dc.subjectGastric acidpor
dc.subjectBile saltspor
dc.subjectDairy productspor
dc.subjectLactobacillipor
dc.subjectBifidobacteriapor
dc.titleSurvival of probiotic bacteria in a whey cheese vector submitted to environmental conditions prevailing in the gastrointestinal tractpor
dc.typejournal article
dspace.entity.typePublication
person.familyNameMadureira
person.familyNameGomes
person.familyNamePintado
person.familyNameMalcata
person.givenNameRaquel
person.givenNameAna Maria
person.givenNameMaria Manuela
person.givenNameFrancisco
person.identifierM-4659-2013
person.identifier162628
person.identifier456608
person.identifier.ciencia-id1C14-25F8-CC07
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0001-6596-1927
person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0003-3073-1659
person.identifier.ridM-4659-2013
person.identifier.ridB-9944-2013
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id8384097900
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id7102542478
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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