Stability and tolerance to simulated gastrointestinal fluids of probiotics in powder preparation
ZHANG Linqi, WANG Xiaorui, SHI Chang, PENG Yuxi, DU Liping*
(College of Biotechnology of Tianjin University of Science and Technology,Key Laboratory of Industrial Fermentation Microbiology,Ministry of Education,Tianjin Industrial Microbiology Key Laboratory,Tianjin 300457,China)
Abstract: In order to study the stability of probiotics preparation, six commercial probiotics products were investigated for the living rates and their tolerance to simulated gastrointestinal environment. The results indicated that the viable counts were different from the label of the products. The number of live probiotics in E and B was the highest 10.19 lg CFU/g and the lowest 6.47 lg CFU/g, respectively,. The living probiotics counts in F decreased by an order of magnitude after storage for three months at 20 ℃, while others remained stable. All products were tolerant to simulated gastric fluid of pH 4.5, 3.5 and 2.5, and their survival rates were 91.08%-108.83% after a 2 h digestion at pH 3.5. The survival rate of the products decreased significantly (P<0.05) after a 1h digestion in simulated intestinal fluid, and their survival rate was 54.95%-97.43% after a 2 h digestion. Through the simulated gastrointestinal digestive system (simulated gastric fluid at pH 3.5 for 2 h, simulated intestinal fluid for 2 h), the survival rate of D was the highest (98.39%), and the lowest value (60.93%) was detected in F. Different probiotics powder showed great differences on viable counts and the tolerance to simulated digestive fluid. Therefore, this study could provide reference for the quality analysis of probiotics powder and basis for the establishment of related standards.
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