ΜΕΛΕΤΗ ΒΙΩΣΙΜΟΤΗΤΑΣ ΠΡΟΒΙΟΤΙΚΟΥ ΓΙΑΟΥΡΤΙΟΥ ΥΠΟ IN VITRO ΣΥΝΘΗΚΕΣ ΓΑΣΤΡΕΝΤΕΡΙΚΟΥ ΣΥΣΤΗΜΑΤΟΣ
Date Issued
October 18, 2024
Type
Πτυχιακή Εργασία
Abstract
This study examined the viability of free Lactobacillus casei ATCC 393 cells under simulated gastrointestinal conditions, aiming to assess their resistance to different pH levels. The experiment involved cultivating cells in yogurt and yogurt with apple fibers, followed by their exposure to acidic environments and bile salt solutions. Results showed that at pH 2 and pH 3, the free cells exhibited a significant decrease in viability, while those in yogurt were more resistant. The use of apple fibers further improved cell survival. In bile salt tests, both plain yogurt and yogurt with apple fibers reduced viability losses, confirming their positive effects. In conclusion, the present study highlights the importance of yogurt consumption, particularly yogurt enriched with apple fibers, in maintaining the viability of Lactobacillus casei, while also promoting the well-being of the human body throughout its passage through the gastrointestinal system.
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