EJPAU 2005. Olejnik A. , Lewandowska M. , Obarska M. , Grajek W. TOLERANCE OF <I>LACTOBACILLUS</I> AND <I>BIFIDOBACTERIUM</I> STRAINS TO LOW pH, BILE SALTS AND DIGESTIVE ENZYMES

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2005
Volume 8
Issue 1

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Olejnik A. , Lewandowska M. , Obarska M. , Grajek W. 2005. TOLERANCE OF LACTOBACILLUS AND BIFIDOBACTERIUM STRAINS TO LOW pH, BILE SALTS AND DIGESTIVE ENZYMES, EJPAU 8(1), #05.
Available Online: http://www.ejpau.media.pl/volume8/issue1/abs-05.html

TOLERANCE OF LACTOBACILLUS AND BIFIDOBACTERIUM STRAINS TO LOW PH, BILE SALTS AND DIGESTIVE ENZYMES

Anna Olejnik¹, Monika Lewandowska¹, Monika Obarska¹, Włodzimierz Grajek²
¹ Department of Biotechnology and Food Microbiology, the August Cieszkowski Agricultural University of Poznań
² Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poznań, Poland

ABSTRACT

Probiotic strains of L. casei, L. acidophilus, L. helveticus, B. animalis, B. lactis and two strains of B. bifidum were examined for their survival at pH 3.0 and 3% bile salts. Additionally, the viability of L. casei cells was tested in presence of pepsin, trypsin, chymotrypsin, alpha-amylase and lipase, and after heating at 90ºC for 30 min. It was found that all pre-treatments caused significant decrease in bacteria survival. The most sensitive strain for stress factors was B. bifidum 1. Using Caco-2 monolayer culture as the in vitro adhesion model, the significant reduction of adherence after thermal treatment, digestion with pepsin, trypsin and chymotrypsin, and bile salts were observed. The inhibition of bacteria adhesion after thermal denaturation and proteolysis proved an hypothesis that adhesion factors are of proteinaceous origin.

Key words: survival, adhesion, lactobacilli, bifidobacteria, pH, bile, enzymes, heat treatment.

Anna Olejnik
Department of Biotechnology and Food Microbiology,
the August Cieszkowski Agricultural University of Poznań
Wojska Polskiego 48, PL-60-627 Poznań, Poland
tel. +48 61 8466027
email: olejnik@au.poznan.pl

Monika Lewandowska
Department of Biotechnology and Food Microbiology,
the August Cieszkowski Agricultural University of Poznań
Wojska Polskiego 48, PL-60-627 Poznań, Poland

Monika Obarska
Department of Biotechnology and Food Microbiology,
the August Cieszkowski Agricultural University of Poznań
Wojska Polskiego 48, PL-60-627 Poznań, Poland

Włodzimierz Grajek
Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poznań, Poland
ul. Wojska Polskiego 48
60-627 Poznań
Poland

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.