Influence of processing conditions on Bifidobacterium animalis subsp. lactis functionality with a special focus on acid tolerance and factors affecting it

Evaluation of probiotic properties of Pediococcus acidilactici B14 in association with Lactobacillus acidophilus ATCC 4356 for application in a soy based aerated symbiotic dessert

“…rhamnosus GG and B. animalis Bb12 were placed in contact with simulated GJ at pH 2.5, 3.0 and 4.0, the presence of pepsin improved the survival of the probiotics in the acidic conditions tested. Mättö et al (2006) observed that the supplementation with pepsin improved the survival of the B. animalis subsp. lactis strain during exposure to low pH and this effect was not detected in five other strains of bifidobacteria found in the human gastrointestinal tract.…”

“…These survival rates represented the population that remained viable after being subjected to gastrointestinal conditions and which could adhere to intestinal epithelial cells to operate in the establishment and/or maintenance of normobiosis. Considering the finding by Mättö et al (2006), that the survival of probiotics during intestinal transit could be estimated at approximately 10-40% of the total administered, the survival rates obtained for P. acidilactici B14, both individually and mixed with Lb. acidophilus ATCC 4356, were above those recommended for probiotics.…”

“…This indicated that in the presence of the food matrix, there was an average increase in the survival of the bacterial population of 9.9% for the tested conditions. Foods with a high fat content and the presence of certain proteins can protect bacteria from stomach acidity and thus increase the survival of gastric transit (Monteagudo-Mera et al 2012). When the desserts were submitted to GIS with GJ at pH 4.0 (Fig.…”

Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria

“…The minimal population of the probiotic bacteria to ensure a favorable impact on health is 10 7 cfu g -1 or mL -1 of food at the time of consumption (De Vuyst, 2000). Furthermore, a probiotic strain must be amenable to foodgrade production on an industrial scale, remain under good viability and functionality during storage and food consumption (Mätö et al, 2006), resist the bile salts and acidic conditions of the upper gastrointestinal tract (Cruz et al, 2009), adhere to the intestinal epithelium of hosts and possess antagonistic activity against bacterial pathogens (Lin et al, 2006).…”

Selection of probiotic bifidobacteria for lambs

“…Other probiotic characteristics are inhibition of pathogens, modulation of metabolic activities and immunomodulation. Probably no probiotic strain has all these characteristics, but it is desirable that as many as possible should be present (Vaughan and Mollet, 1999;Gibson and Fuller, 2000;Mättö et al, 2006).…”