首页|Effect of Ricotta matrix on viability of probiotic organism exposed to simulated gastro-intestinal (GI) digestion
Effect of Ricotta matrix on viability of probiotic organism exposed to simulated gastro-intestinal (GI) digestion
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NSTL
Elsevier
The current study was done to estimate the survival of probiotic organism in buffalo milk Ricotta cheese (BMRC) matrix during the simulated gastrointestinal condition. Initially, the counts of viable L. acidophilus La-05 (NCDC 291) in BMRC and MRS broth were 7.75 Log CFU/g and 7.84 Log CFU/g, which were non-significant (p > 0.05) statistically. The % survival of L. acidophilus La-05 was approximately 72% and 89% respectively into MRS and BMRC at the end of the digestion process. BMRC supported the survival of L. acidophilus La-05 during GI transit owing to the buffering capacity of milk protein.
RicottaProbioticSurvivalIn-vitro digestive process
Kisan, Bhagwat Sameer、Ganguly, Sangita、Khetra, Yogesh、Raju, P. Narender、Ashok, Shelke Prashant、Sakhala, Sunil
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Natl Dairy Res Inst, ICAR, Dairy Technol Div, Karnal 132001, Haryana, India
NSTL
Elsevier
