Volume 8
Issue 1/volume8
Food Science and Technology
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Available Online: http://www.ejpau.media.pl/volume8/issue1/volume8/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.