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Short communication: Latin-style fresh cheese enhances lactic acid bacteria survival but not Listeria monocytogenes resistance under in vitro simulated gastrointestinal conditions

Author:
Silva, C.C.G., Domingos-Lopes, M.F.P., Magalhães, V.A.F., Freitas, D.A.S.R., Coelho, M.C., Rosa, H.J.D., Dapkevicius, M.L.N.E.
Source:
Journal of dairy science 2015 v.98 no.7 pp. 4377-4383
ISSN:
0022-0302
Subject:
Listeria monocytogenes, bile, bile salts, enzymes, fresh cheeses, gastric juice, gastrointestinal system, humans, in vitro studies, lactic acid bacteria, pH, pancreatin, probiotics, viability
Abstract:
Different studies in humans have provided evidence about the health benefits of probiotics. However, most probiotic strains do not maintain good viability in the harsh conditions of the gastrointestinal tract (GIT). In the present study, Latin-style fresh cheese produced with potential probiotic bacteria was tested to evaluate this cheese type as a food carrier for the delivery of viable microorganisms after exposure to simulated GIT conditions. The resistance of 28 lactic acid bacteria (LAB) strains and Listeria monocytogenes upon exposure to acidic conditions (pH 2.5) and bile and pancreatic enzymes (0.3% of bile salts and 0.1% of pancreatin) was evaluated in vitro. When compared with fresh cultures, fresh cheese greatly improved LAB survival to simulated GIT conditions, as no loss of viability was observed in either acidic conditions (pH 2.5) or bile salts and pancreatin environment over a 3-h period. In opposition, L. monocytogenes did not survive after 1h under acidic conditions. These data demonstrated that Latin-style fresh cheese could play an important role in probiotic protection against gastrointestinal juices, enhancing delivery within the gut and thereby maximizing potential health benefits of LAB.
Agid:
5395750