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- Peng, Cheng, et al. Show all 6 Authors
- Journal of food science 2009 v.74 no.6 pp. M328
- in vitro digestion; model validation; gels; gastric juice; polysaccharides; protective effect; acid tolerance; gastrointestinal system; bile salts; simulation models; response surface methodology; kefir; accuracy; mortality; prediction; starter cultures; viability; lactic acid bacteria; probiotics; pH
- ... The tolerance of lactic acid bacteria (LAB) from kefir grains to gastrointestinal tract conditions was evaluated in vitro. The effects of pH values and bile salts on the viability of LAB were investigated. The results demonstrated that pH value showed a significant effect on the viability. The viable counts exhibited a reduction of 1.5 to 2 log cycles in 0.3% to 0.5% bile salts after 4 h. The viab ...