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Table 3 Survival (means log CFU mL−1 ± standard deviation) of Lactobacillus isolates in gastric and intestinal juice models

From: Functional and safety characterization of autochthonous Lactobacillus paracasei FS103 isolated from sheep cheese and its survival in sheep and cow fermented milks during cold storage

 

Gastric juice model

Intestinal juice model

Lactobacillus

Pepsin (10 g/L) + pH 4.68

Pepsin (10 g/L) + pH 2

Pancreatin (10 g/L)

Pancreatin (10 g/L) + bile salts (0.3%)

 

0 h

3 h

0 h

3 h

0 h

3 h

0 h

3 h

FS103

6.60 ± 0.08

6.41 ± 0.03

6.59 ± 0.11

4.26 ± 0.03

6.68 ± 0.07

6.26 ± 0.12

6.61 ± 0.10

6.10 ± 0.05

FS109

6.46 ± 0.03

6.26 ± 0.55

6.43 ± 0.03

–

6.43 ± 0.31

6.48 ± 0.01

6.00 ± 0.24

5.25 ± 0.07

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Annals of Microbiology

ISSN: 1869-2044

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