Table 3.
Effects of the storage period on the counts of L. acidophilus in the samples during passage through the dynamic in vitro gastrointestinal model
| Count of L. acidophilus NCFM (log cfu g−1 or mL−1) | Count of L. acidophilus DSM 20,079 (log cfu g−1 or mL−1) | |||||||
|---|---|---|---|---|---|---|---|---|
| Ice cream | Yoghurt | White pickled cheese | Fermented acidophilus milk | Ice cream | Yoghurt | White pickled cheese | Fermented acidophilus milk | |
| Gastrointestinal model conditions | *** | *** | *** | *** | *** | *** | *** | *** |
| End of mouth | 8.67 ± 0.07 a* | 8.66 ± 0.03 a | 8.74 ± 0.14 a | 8.81 ± 0.03 a | 8.60 ± 0.02 a* | 8.64 ± 0.01 a | 8.31 ± 0.04 a | 8.88 ± 0.02 a |
| Stomach after 1 h | 8.34 ± 0.17 b | 8.60 ± 0.02 a | 8.28 ± 0.16 b | 8.73 ± 0.03 b | 8.48 ± 0.05 b | 8.59 ± 0.02 a | 8.18 ± 0.06 b | 8.56 ± 0.14 b |
| Stomach after 2 h | 8.09 ± 0.16 c | 7.17 ± 0.19 b | 8.00 ± 0.13 c | 7.82 ± 0.36 c | 7.96 ± 0.03 c | 7.26 ± 0.22 b | 7.23 ± 0.12 c | 7.76 ± 0.27 c |
| Small intestine after 1 h | 7.46 ± 0.18 d | 6.61 ± 0.15 c | 6.71 ± 0.17 d | 6.67 ± 0.28 d | 7.09 ± 0.05 d | 6.71 ± 0.21 c | 6.82 ± 0.14 d | 6.86 ± 0.06 d |
| Small intestine after 2 h | 7.27 ± 0.15 e | 6.44 ± 0.16 d | 6.58 ± 0.22 d | 6.40 ± 0.27 e | 6.97 ± 0.04 e | 6.53 ± 0.19 d | 6.74 ± 0.16 e | 6.76 ± 0.09 e |
| Storage period (days) | *** | *** | *** | *** | *** | *** | *** | *** |
| 1 | 8.27 ± 0.17 a | 7.88 ± 0.25 a | 8.03 ± 0.24 a | 8.16 ± 0.25 a | 7.93 ± 0.02 a | 7.95 ± 0.21 a | 7.73 ± 0.19 a | 8.09 ± 0.30 a |
| 15 | 8.10 ± 0.16 b | 7.44 ± 0.33 b | 7.69 ± 0.31 b | 7.75 ± 0.34 b | 7.80 ± 0.23 b | 7.39 ± 0.34 b | 7.47 ± 0.21 b | 7.71 ± 0.28 b |
| 30 | 7.53 ± 0.21 c | 7.25 ± 0.38 c | 7.26 ± 0.33 c | 7.14 ± 0.44 c | 7.73 ± 0.23 c | 7.30 ± 0.36 c | 7.17 ± 0.27 c | 7.48 ± 0.30 c |
Values are expressed mean ± standard deviation
*Values with different letters show the difference in the same column (P < 0.05), ***P < 0.001