Survival of Lactobacillus paracasei subsp. paracasei LBC 81 in Fermented Milk Enriched with Green Banana Pulp Under Acid Stress and in the Presence of Bile Salts

• Published in: Probiotics and antimicrobial proteins Vol. 12; no. 1; pp. 320 - 324
• Main Authors: de Oliveira Vogado, Carolina, dos Santos Leandro, Eliana, de Alencar, Ernandes Rodrigues, Ginani, Verônica Cortez, Zandonadi, Renata Puppin
• Format: Journal Article
• Language: English
• Published: New York Springer US 01-03-2020; Springer Nature B.V
• Subjects: Applied Microbiology; Bile; Bile salts; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Fermented milk products; Lactobacillus paracasei; Microbiology; Milk; Nutrition; Protein Science; Pulp; Salts; Survival; Probiotic; Survival; Green banana pulp; Fermented milk
• ISSN: 1867-1306; 1867-1314
• DOI: 10.1007/s12602-019-09534-9

This study evaluated the in vitro effect of 3.0, 6.0, and 9.0% of green banana pulp (GBP) incorporation in fermented milk on the survival of
Lactobacillus paracasei
subsp.
paracasei
LBC 81 subjected to acid stress conditions and in the presence of bile salts. Tolerance to acid stress in pH 2.0 and in the presence of 0.30% of bile salts was evaluated right after the incorporation of the fermented milk in each of these conditions, and also during 3 and 4 h of exposure, respectively. The addition of GBP (3.0%) gives a protective effect on
L. paracasei
LBC 81 when exposed to stress conditions evaluated, while of 9.0% there is a marked decrease of
L. paracasei
LBC 81. In the absence of GBP, a decrease of
L. paracasei
LBC 81 is observed, but lower in the presence of GBP (9.0%).