The resistance of Bacillus, Bifidobacterium, and Lactobacillus strains with claimed probiotic properties in different food matrices exposed to simulated gastrointestinal tract conditions

被引：76
作者：
Soares, Mariana B. [1 ]
Martinez, Rafael C. R. [1 ]
Pereira, Eliene P. R. [1 ,2 ]
Balthazar, Celso F. [2 ]
Cruz, Adriano G. [2 ,3 ]
Senaka Ranadheera, C. [4 ]
Sant'Ana, Anderson S. [1 ]
机构：
[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Campinas, SP, Brazil
[2] Fluminense Fed Univ, Fac Vet, Dept Food Technol, Niteroi, RJ, Brazil
[3] Fed Inst Sci & Technol Rio de Janeiro, Dept Food, Rio De Janeiro, RJ, Brazil
[4] Univ Melbourne, Fac Vet & Agr Sci, Sch Agr & Food, Parkville, Vic 3010, Australia
来源：
FOOD RESEARCH INTERNATIONAL | 2019年 / 125卷
基金：
巴西圣保罗研究基金会;
关键词：
Sporeforming bacteria; Beneficial microbes; Probiotic efficacy; Gut microbiota; Food digestion; Gastrointestinal tract; SPORE-FORMING BACTERIA; ANIMALIS SUBSP LACTIS; SURVIVAL; VIABILITY; GROWTH; PRODUCTS; YOGURT; ACIDOPHILUS; STRESS; CHEESE;
D O I：
10.1016/j.foodres.2019.108542
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The resistance of Bifidobacterium, Lactobacillus, and Bacillus strains with claimed probiotic properties in different food matrices was evaluated. Lactobacillus paracasei PXN 37, Lactobacillus acidophilus La-5, Bifidobacterium animalis subsp. lactis Bb-12, Bifidobacterium breve PXN 25, Bacillus subtilis PXN 21, Bacillus coagulans GBI30 6086 and Bacillus coagulans MTCC 5856 strains were inoculated in "requeijao cremoso" cheese, pasteurized orange juice, and bread. Further, the counts of the strains with claimed probiotic properties were determined throughout the products' shelf-life. Additionally, the survival (%), at the beginning and at the end of their shelf-life, of each strain with claimed probiotic properties inoculated in the three foods was estimated by using a static in vitro system simulating the gastric (pH 2), enteric I (pH 5) and enteric II (pH 7) phases of gastrointestinal tract (GIT). Overall, it has been found that the Bacillus strains with claimed probiotic properties showed greater viability than probiotic Bifidobacterium and Lactobacillus strains no matter the food studied. The percentage of survival of the Bacillus strains with claimed probiotic properties were always above 83%. The Bacillus strains with claimed probiotic properties were able to survive well in all the food matrices tested. Therefore, this study shows that these strains of Bacillus may comprise a feasible strategy for expanding the range of "probiotic food" choices given their high resistance to the composition of foods, manufacturing steps, and resistance to simulated GIT conditions.
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页数：11
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