Survival of cheese bacteria in a gastrointestinal tract simulator

Survival and synergistic growth of mixed cultures of bifidobacteria and lactobacilli combined with prebiotic oligosaccharides in a gastrointestinal tract simulator

“…The bioreactor content was then neutralized to pH 6.0 by adding 1 M NaHCO 3 at a rate of 4.5 mL min −1 (approximately 3–5 min), the 30% porcine bile solution was added at a rate of 4 mL min −1 up to concentration of 3% bile in the medium and incubated under these conditions for 30 min. In the previous GITS experiments, we have used maximum 0.4% of pure bile salts (Sigma Aldrich, USA) ( 23 , 29 ) which lethal effect was found to correlate with about 3% of porcine bile (data not shown).…”

Survival of lactic acid and propionibacteria in low- and full-fat Dutch-type cheese during human digestion ex vivo

“…Research conducted by Sumeri et al . () on open texture cheeses ripened for 22 weeks, showed that cheese was a better choice for the administration of viable beneficial bacteria to the gut when compared to fermented milk products.…”

Survival of cheese-ripening microorganisms in a dynamic simulator of the gastrointestinal tract

“…It has been reported that pH is the major stress factor in the gastric compartment, whereas the presence of enzymes has a negligible effect on the microorganisms (Sumeri et al, 2012). The impact of the stomach's hydrochloric acid (HCl) on both Grampositive and Gram-negative bacteria has been well characterized (Krulwich et al, 2011).…”

“…bile, enzymes and electrolytes). After reviewing the literature, we found only two recent studies (Pitino et al, 2012;Sumeri et al, 2012) dealing with the survival of cheese-grown microorganisms namely lactic acid bacteria (LAB) e in pasta filata and semi-hard cheeses, respectively e in a dynamic in vitro system. Use of a smear-ripened cheese model would thereby provide novel, relevant information on the little-studied field of cheese microorganisms and dynamic in vitro models of digestion.…”