Journal article
The resistance of Bacillus, Bifidobacterium, and Lactobacillus strains with claimed probiotic properties in different food matrices exposed to simulated gastrointestinal tract conditions
MB Soares, RCR Martinez, EPR Pereira, CF Balthazar, AG Cruz, CS Ranadheera, AS Sant'Ana
Food Research International | ELSEVIER | Published : 2019
Abstract
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 “requeijão 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 claim..
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Awarded by Fundação de Amparo à Pesquisa do Estado de São Paulo
Funding Acknowledgements
M. B. Soares acknowledges the support from Fundacao de Amparo a Pesquisa do Estado de Sao Paulo (FAPESP) for the financial support (Grant #13/21544-9) and to Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPQ, Grants #302763/2014-7 and #305804/2017-0). This study was financed, in part, by the Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior - Brasil (CAPES) - Finance Code 001.