Viable counts, characteristic evaluation for commercial lactic acid bacteria products

Probiotic properties of Enterococcus faecium CE5-1 producing a bacteriocin-like substance and its antagonistic effect against antibiotic-resistant enterococci in vitro

“…Most bacteria do not survive well at low pH values (Lin et al, 2006). Consequently, the application of LAB as feed additives should be tested for the probiotics profiles such as tolerance to acid and bile salt conditions, adhesion to the intestine epithelium of the hosts, and antimicrobial activity against pathogenic bacteria.…”

Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria

“…The minimal population of the probiotic bacteria to ensure a favorable impact on health is 10 7 cfu g -1 or mL -1 of food at the time of consumption (De Vuyst, 2000). Furthermore, a probiotic strain must be amenable to foodgrade production on an industrial scale, remain under good viability and functionality during storage and food consumption (Mätö et al, 2006), resist the bile salts and acidic conditions of the upper gastrointestinal tract (Cruz et al, 2009), adhere to the intestinal epithelium of hosts and possess antagonistic activity against bacterial pathogens (Lin et al, 2006).…”

Conversion of squid pen by a novel strain Lactobacillus paracasei subsp. paracasei TKU010, and its application in antimicrobial and antioxidants activity

“…The tolerance of lactobacilli under the simulated gastrointestinal conditions was determined using a previous method with minor modification (Lin et al, 2006). Activated cultures (0.2 ml corresponding to 10 6 CFU/ml) were mixed with 19.8 ml of sterilized PBS solution (pH 2.5).…”

“…Although the composition of human bile juice is not exactly the same as that of the 0.3% oxgall solution, most studies used oxgall as one substitute for human bile because of their similarity (Brashears et al, 2003;Chou and Weimer, 1999;Gilliland and Walker, 1990;Lin et al, 2006;Noh and Gilliland, 1993). In this study, lactobacilli were cultured in MRS broth adjusted to pH 2.5 with or without 0.3% oxgall so that its tolerance to simulated gastrointestinal conditions could be evaluated.…”

“…Fermented milk products containing viable lactobacilli have been used by humans primarily as a prophylactic aid and their use has been extended for treatment of intestinal infections (Xanthopoulos et al, 2000). Thus, the basic conditions for lactic acid bacteria to be used as probiotics include the following: (i) they should survive and grow in the intestinal tract, (ii) be safe, (iii) maintain viability during processing and storage, (iv) be tolerant to acid and bile, and (v) produce organic acids (Hyronimus et al, 2000;Lin et al, 2006).…”