Liofilización de la bacteria probiótica lactobacillus acidophilus y evaluación de su supervivencia en condiciones gastrointestinales simuladas
- Autores: B. Valtierra, A. López, M. Jiménez
- Localización: Ciencias Naturales y Exactas Handbook: Congreso Interdisciplinario de Cuerpos Académicos / coord. por Marcos Rodríguez Sánchez, José Alfredo Aguirre Puente, 2013, ISBN 978-607-8324-06-4, págs. 193-200
- Idioma: español
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Resumen
The probiotic bacteria L. acidophilus was lyophilized using mixtures of whey, inulin and arabicgum with maltodextrinas protective agents which provides the best probiotic resistance to gastrointestinal conditions. After the lyophilization, the organism was exposed to simulated gastric fluid for 2 h it was also exposed to simulated intestinal fluid for 3 h, evaluating their survival every hour.
The results show that the lyophilized bacteria showed a decrease of 1.0 log cycles, after 2 h in simulated gastric fluid,on the other hand, it also showed an increase of 0.8 log cycles after 3h in simulated intestinal fluid, obtaining final probiotic population of 9 log cycles. In conclusion, this study shows that the lyophilization of L. acidophilus with mixtures of whey, inulin and arabic gum with maltodextrin increase the survival of probiotic cells when exposed to similar conditions to the ones of the gastric system.
