Survie des ferments du yaourt dans le tube digestif du lapin

Abstract

Survival of starters of yogurt in the digestive tract of rabbits . Yogurt presents a probiotic interest for the consumer. Most of its properties are linked to the ingestion of living lactic acid bacteria (starters), some of which can survive during the crossing of the digestive tract. Our study is based on this perspective. The results obtained show that Streptococcus thermophilus(Sc. t.) and Lactobacillus delbrueckiissp. bulgaricus (Lb. b.) were relatively resistant to gastric acid, bile salts and intestinal flora. These starters were found at significant concentrations and at different levels of the digestive tract as the rabbits fed with a standard diet supplemented with yogurt (YB3). After stop- ping addition of the Sc. t. and Lb. b. yogurt to the diet of the rabbits, the number of Sc. t. and Lb. b. re- mained at an acceptable level for 24 h; the numbers were about 10 5 ,1 0 7 cells.mL -1 and 10 7 cells.g -1 wet faeces for the stomach, the duodenum and the large intestine, respectively. Sc. thermophilus / Lb. delbrueckii ssp. bulgaricus / gastric acid / bile salt / intestinal flora