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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 |
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| Authors: | de Oliveira Vogado Carolina dos Santos Leandro Eliana de Alencar Ernandes Rodrigues Ginani Verônica Cortez Zandonadi Renata Puppin |
| Affiliation: | 1.Departament of Nutrition, Faculty of Health Sciences, University of Brasilia (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília, DF, 70910-900, Brazil ;2.Faculty of Agronomy and Veterinary Medicine, University of Brasilia (UnB), Campus Darcy Ribeiro, Asa Norte, Brasília, DF, 70910-900, Brazil ; |
| Abstract: | 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%). |
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