Protective effect of whey cheese matrix on probiotic strains exposed to simulated gastrointestinal conditions

• Published in: Food research international Vol. 44; no. 1; pp. 465 - 470
• Main Authors: Madureira, A. Raquel, Amorim, Manuela, Gomes, Ana M., Pintado, Manuela E., Malcata, F. Xavier
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.01.2011; Elsevier
• Subjects: bacteria; Bifidobacteria; Bifidobacterium animalis; Biological and medical sciences; Dairy product; digestion; duodenum; Food industries; Food microbiology; Fundamental and applied biological sciences. Psychology; gastric juice; ileum; Intestinal transit; juices; Lactobacilli; Lactobacillus acidophilus; Lactobacillus casei; manufacturing; Milk and cheese industries. Ice creams; mouth; probiotics; protective effect; saliva; whey cheeses; Dairy product; Intestinal transit; Bifidobacteria; Lactobacilli; Probiotic; Lactic acid bacteria; Digestive system; Cheese; Gastrointestinal; Whey; Strain; Bacteria; Lactobacillaceae; Lactobacillus

A probiotic whey cheese added with Lactobacillus casei LAFTI®L26, Lactobacillus acidophilus LAFTI®L10 or Bifidobacterium animalis Bo was subject in vitro to sequential conditions that parallel the four major steps of digestion: mouth (artificial saliva), oesophagus–stomach (artificial gastric juice)...