THE INVESTIGATION OF SURVIVAL PROPERTIES OF LACTIC ACID BACTERIA AND THE AVAILABILITY OF THE STRAINS AS A FOOD SUPPLEMENT IN A CAPSULE

Hatice Yıldıran Yılmaz ¹ Koen Venema ² Gülden Başyiğit Kılıç ³ Aynur Gül Karahan ⁴

¹Food and Feed Department, Provincial Directorate of Food Agriculture and Livestock Ministry, Burdur
²TNO, Netherlands Organisation for Applied Scientific Research, Zeist
³Department of Food Engineering, Faculty of Engineering and Architecture, Mehmet Akif Ersoy University, Burdur
⁴Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, Isparta

One of the most important properties of probiotic bacteria is to survive in gastric acid and different bile acid concentrations. Survival of lactic acid bacteria in the gastrointestinal tract and then colonization in large intestine is significant selection criteria.In this study, survival of 3 Lactobacillus delbrueckii subsp. bulgaricus and 1 Enterococcus faecium strain isolated from yoghurts produced in homes and small scale dairies in Turkey and 3 L. plantarum strains isolated from human feces were investigated at 3 different pH and 5 different bile salt concentrations.The antibiotic resistance of the strains was detected by E-test. The minimum inhibitory concentrations against 8 different antibiotics were calculated. Then the survivability of the strains was detected in the dynamic in vitro model of stomach and small intestine called TIM-1 (TNO Intestinal Model). The survival of two strains in TIM-1 was lower than 10% others were 10-12%, 20-30%, 50-55% and 65-70%. One strain couldn’t survive under these conditions.L. plantarum AB6-25 showed best survival and this strain was grown at the level of 10⁹CFU/g, then freeze-dried and placed in capsule which solubelizes in the gastric juice. Then the survival of the strain was examined in TIM-1 system. The survival of this strain in the capsule form was determined to be 30-35%.

Principal investigator:Dr. Koen Venema koen.venema@tno.nl