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In vitro gastrointestinal resistance of Lactobacillus acidophilus in some dairy products

  • Food Microbiology – Research Paper
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Abstract

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.

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Acknowledgements

The authors thank Prof. Dr. Jörg Hinrichs and Dr. Zeynep Atamer of the University of Hohenheim for their critical comments and suggestions in the preparation of the manuscript.

Funding

This study was supported by the Scientific Research Projects Coordination Unit of Akdeniz University (Project number: 2014.03.0121.009) and the Alexander von Humboldt Foundation (Project number: 3.4-/1116798-TUR-IP).

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Authors and Affiliations

  1. Department of Nutrition and Dietetics, Faculty of Health Sciences, Akdeniz University, Antalya, Turkey

    Emine Mine Comak Gocer & Ikbal Ozen Kücükcetin

  2. Department of Food Engineering, Faculty of Engineering, Akdeniz University, Dumlupinar Boulevard, Campus, 07058, Antalya, Turkey

    Firuze Ergin & Ahmet Kücükcetin

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  1. Emine Mine Comak Gocer
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Gocer, E.M.C., Ergin, F., Kücükcetin, I.O. et al. In vitro gastrointestinal resistance of Lactobacillus acidophilus in some dairy products. Braz J Microbiol 52, 2319–2334 (2021). https://doi.org/10.1007/s42770-021-00590-4

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