Abstract
This study aimed to estimate the survival of two Weizmannia coagulans and a Lacticaseibacillus paracasei probiotic strain under simulated gastrointestinal conditions using different food matrices (a Brazilian processed cheese – “requeijão cremoso," orange juice, and homemade bread). The probiotic Weizmannia strains remained stable throughout digestion, showing good resistance to solutions of the gastrointestinal tract. Lacticaseibacillus paracasei PXN 37 showed inactivation kinetics with a good model fit (R2>0.90) at pH 1 in orange juice, cream cheese and when inoculated purely directly in the gastric solution, when the counts of this strain were < 6 log CFU/g in both foods studied. In the other pH conditions evaluated (pH 2-4), the reductions in the populations of the probiotic strains did not impair their viability at the end of gastric digestion, as counts were always >6 log CFU/g or mL. Orange juice and processed cheese could be considered as viable food matrices for the application of probiotics. The modeling approach employed herein highlights the potential of this approach to screen suitable strains for the best dose adjustment, to use different probiotic strains in food formulations, to identify the conditions that inhibit/delay their growth, and to ascertain the limiting factors for the shelf life of the probiotic products.
Published Version
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