The Behavior of Lactobacillus Casei as a Potential Probiotic in Food Carrier and Simulated Gastric Juice

Abstract

To supply health benefits, a sufficient number of viable bacteria as probiotics must be present throughout the entire shelf life of food carriers, high viable survival amount during delivery through the gastrointestinal tract to permit enough live-cell arrival to the human gut. The offering study was undertaken to check the behavior of Lactobacillus casei as a probiotic in food carrier and pH determination during cold storage and assessment of the capability of probiotic bacteria to tolerance the gastrointestinal environment. Samples of the yogurt were stored for 14 days at 4 °C until the time of analysis, which involves microbiological, pH determination, and tolerance to acid. A gradual decline in pH was noticed throughout the cold storage. Counting of starter cultures decreased by 0.87 log cycles cycle, and the probiotic's viability decreased by 1.30 log cycle at the end of storage. Whereas probiotic's viability in samples subjected to re-pasteurization exhibited good stability until the end of the storage period. Counting of probiotics decreased by 2.71, 2.59 log cycles after the incubation period (3 h) at 37 ͦ C in simulated gastric juice pH 2.0 and 3.0, respectively. Counting of probiotics remained viable at levels above the recommended 106 CFU/g after 14 d in the refrigerated storage, which refers that the yogurt would be a suitable carrier for probiotics. According to these characteristics, Lactobacillus casei showed adequate properties for probiotic applications.