Journal of Food Processing & Technology

Survival of Enterococcus faecium CRL 183, Lactobacillus helvetivus 416 and Bifidobacterium longum ATCC 15707 under in vitro simulated intestinal conditions

International Conference and Exhibition on Food Processing & Technology

November 22-24, 2012 Hyderabad International Convention Centre, India

Celiberto L.S., Roselino M.N., Pauly-Silveira N.D., Font de Valdez G., Rossi E.A. and Cavallini D.C.U

Accepted Abstracts: J Food Process Techno

Abstract:

Resistance to intestinal environment is among the in vitro tests that are frequently suggested for the evaluation of the probiotic potential of a bacterial strain. The aim of this study was to determine the survival of three probiotic microorganisms (Enterococcus faecium CRL 183, Lactobacillus helveticus 416 and Bifidobacterium longum ATCC 15707) in a fermented product based on an aqueous extract of soybean, under in vitro simulated intestinal conditions. The simulated intestinal fluid consisted of pancreatin (0.9 g/L), sodium bicarbonate (12.5 g/L) and Oxgall (6.0 g/L) at pH= 6.5. The product were placed in contact with the simulated intestinal fluid (1:10) or with peptone water as a control (1:10) and both were incubated for 180 minutes at 37?C. After this period serial dilutions were performed and plating on specific media. The pH was decreased from 6.4 to 4.6 after 5h of fermentation assay. The viable cells of the strains in the final product were 10.04 log10UFC/g, 10.26 log10UFC/g and 10.11 log10UFC/g for Enterococcus spp., Lactobacillus spp. and Bifidobacterium spp, respectively. Under intestinal conditions, microbiological tests showed that population of Enterococcus spp., Lactobacillus spp. and Bifidobacterium spp. did not significantly (p<0.05) change compare to the control. The results indicate that the microorganisms used on potential probiotic fermented soy product are able to survive under in vitro simulated intestinal conditions.

Biography :

Larissa Sbaglia Celiberto completed a bachelor in Nutrition and is currently enrolled in the Master Program, specializing in Food & Nutrition, at Sao Paulo State University (UNESP). Her project at Probiotics Research Laboratory focuses on the effect of a probiotic product and how it contributes to inflammatory bowel disease.