In vitro analysis of gastrointestinal tolerance and intestinal cell adhesion of probiotics in goat's milk ice cream and yogurt

Abstract

Effect of carrier food type on in vitro gastrointestinal survival and adhesion ability of probiotic Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and Propionibacterium jensenii 702 were evaluated using goat's milk ice cream, plain and fruit yogurts. Carrier food matrix had a significant influence on the in vitro gastrointestinal tolerance of all three probiotics when exposed to both highly acidic conditions (pH 2.0) and 0.3% bile. Exposure to conditions of lower pH (pH 2.0) resulted in a significant reduction in probiotic viability during simulated gastric transit tolerance compared to pH levels of 3.0 and 4.0. However, ice cream was generally found to improve ..