In this study, different dairy products such as ice cream, yoghurt, white pickled cheese, and fermented acidophilus milk were manufactured by using either Lactobacillus acidophilus DSM 20,079 or Lactobacillus acidophilus NCFM. The counts of L. acidophilus in the samples on days 1, 15, and 30 of the storage were determined. Additionally, the samples contained L. acidophilus were passed through a dynamic gastrointestinal model designed in laboratory conditions to compare the protective effect of different dairy products on viability of L. acidophilus against stress factors of the gastrointestinal model. The counts of L. acidophilus NCFM and L. acidophilus DSM 20,079 in the samples decreased by between 0.04 and 0.37 log units and by between 0.11 and 0.27 log units, respectively, within 30 days of storage. During the passage through the gastrointestinal model, the highest percentage reduction in the counts of L. acidophilus was determined in yoghurt followed by fermented acidophilus milk, white pickled cheese, and ice cream, respectively. The reduction in the counts of L. acidophilus in the samples during the passage through the model increased with extension of storage time. The results of this study showed that the reduction in the counts L. acidophilus in the samples during the passage through the model was influenced significantly by the matrix of the dairy product and storage period.

在本研究中，使用嗜酸乳杆菌DSM 20,079 或嗜酸乳杆菌NCFM制造了不同的乳制品，如冰淇淋、酸奶、白腌奶酪和发酵嗜酸乳。L的计数。测定了储存第 1、15 和 30 天样品中的嗜酸乳杆菌。此外，含有嗜酸乳杆菌的样品通过在实验室条件下设计的动态胃肠模型，以比较不同乳制品对嗜酸乳杆菌对胃肠模型应激因素的生存力的保护作用。的计数嗜酸乳杆菌NCFM和在储存 30 天内，样品中的嗜酸乳杆菌DSM 20,079 分别减少了 0.04 到 0.37 log 单位和 0.11 到 0.27 log 单位。在通过胃肠模型的过程中，L计数的最大减少百分比。嗜酸乳杆菌分别在酸奶中测定，其次是发酵嗜酸乳、白腌奶酪和冰淇淋。在通过模型期间，样品中嗜酸乳杆菌计数的减少随着储存时间的延长而增加。这项研究的结果表明，计数L的减少。嗜酸乳杆菌样品在通过模型过程中受乳制品基质和储存期的显着影响。