Table 4.
Effects of dairy products, gastrointestinal model conditions, and storage period on the reduction of L. acidophilus counts in the samples
| Reduction of L. acidophilus NCFM counts (%) | Reduction of L. acidophilus DSM 20,079 counts (%) | |
|---|---|---|
| Dairy products | ||
| Ice cream | 8.47 ± 1.25c* | 10.79 ± 1.54c * |
| Yoghurt | 13.38 ± 2.13a | 14.56 ± 2.02a |
| White pickled cheese | 12.62 ± 1.94b | 10.88 ± 1.45c |
| Fermented acidophilus milk | 13.00 ± 2.36ab | 12.74 ± 1.90b |
| Gastrointestinal model conditions | ||
| End of mouth | 0.25 ± 0.15e | 1.23 ± 0.23e |
| Stomach after 1 h | 2.87 ± 0.62d | 2.97 ± 0.37d |
| Stomach after 2 h | 11.08 ± 1.35c | 13.33 ± 1.07c |
| Small intestine after 1 h | 21.47 ± 1.27b | 21.14 ± 0.77b |
| Small intestine after 2 h | 23.66 ± 1.30a | 22.54 ± 0.81a |
| Storage period (days) | ||
| 1 | 8.95 ± 1.27c | 10.01 ± 1.29c |
| 15 | 11.21 ± 1.67b | 12.93 ± 1.53b |
| 30 | 15.44 ± 1.98a | 13.78 ± 1.67a |
*Different superscript letters after values indicate significant differences using Duncan’s multiple range test (P < 0.05). Values are expressed mean ± standard deviation