The survival of indigenous strains of lactic acid bacteria in simulated gastrointestinal tract conditions

Provedena je karakterizacija pojedinih sojeva autohtone populacije bakterija mliječne kiseline (BMK), izoliranih iz tradicionalno proizvedenog sira u salamuri, kao probiotičkih starter kultura. Iz svježeg sira odabrano je 19 različitih autohtonih izolata koji su identificirani kao predstavnici BMK, te su provedena istraživanja probiotičkog koncepta. Uspješno preživljavanje u gastrointestinalnom traktu (GIT) jedan je od glavnih kriterija pri izboru probiotika. Ispitano je preživljavanje autohtonih izolata BMK u simuliranim uvjetima GIT. Većina autohtonih izolata BMK podnosi nepovoljne uvjete GIT in vitro, a osobito visok stupanj preživljavanja pri pH vrijednosti želučanog soka 2,5, pokazali su bakterijski sojevi: BGGO11-3, BGGO11-47, te BGAL 1-1, BGAL 1-5, BGAL 1-39, BGLE 1-14 i BGLE 1-16.The characterization of the different autochthonous lactic acid bacteria (LAB) strains, naturally present in traditionally made white pickled cheese, was undertaken in order to define potential probiotic starter cultures. 19 different autochthonous isolates were selected from white pickled cheese, which were previously identified as representatives of LAB and were further examined by probiotic concept investigations. Survival in a high bacterial count in the gastrointestinal tract (GIT) is one of the most important criteria in probiotic selection. Autochthonous LAB strains mostly survived well harsh GIT conditions in vitro, and especially the high level of recovery showed strains BGGO11-3, BGGO11-47, BGAL 1-1, BGAL 1-5, BGAL 1-39, BGLE 1-14 and BGLE 1-16, even when pH level of simulated gastric juice was 2,5