Table 2.
In vitro anti-H. pylori activity of the probiotic strain L. fermentum UCO-979C in the different ice cream bases at 90 days of storage at −18 °C.
| Factor | MRS + Probiotic Bacteria (mm) |
MRS without Probiotic Bacteria (mm) |
Supernatant (mm) |
Pellet (mm) | Saline Solution (mm) | Probiotic Inhibition Halo (mm) (a) |
Supernatant Inhibition Halo (mm) (b) |
|---|---|---|---|---|---|---|---|
| Chocolate with brownie | 4.5 1 | 3 | 5.4 | s/n | s/n | 1.5 (+) | 2.4 (++) |
| Greek yogurt | 4.5 | 3 | 5.8 | s/n | s/n | 1.8 (+) | 2.8 (++) |
| Cookies and cream | 4.5 | 3 | 5.6 | s/n | s/n | 1.5 (+) | 2.6 (++) |
| Raspberry | 3.5 | 3 | 4.3 | s/n | s/n | 0.5 (+/−) | 1.3 (+) |
| Pineapple | 3.3 | 3 | 4 | s/n | s/n | 0.3 (+/−) | 1 (+) |
|
L. fermentum2 UCO-979C |
5 | 3 | 5.1 | s/n | s/n | 2 (+) | 2.1 (++) |
Inhibition size: (>5 mm = +++) very strong inhibition; (5 mm and >2 mm = ++) strong inhibition; (2 mm and >1 mm = +) mild inhibition; and (≤1 mm = +/−) without inhibition (s/n) [21]. The halo of H. pylori J99 caused by the probiotic L. fermentum UCO-979C was calculated by subtracting the halo obtained with MRS medium without probiotic bacteria from the halo obtained with MRS medium with bacteria (a) or by subtracting the halo obtained with MRS medium without bacteria from the halo obtained with the supernatant (b). 1 Average of replicates. 2 Lyophilized.