The survival and persistence in the human gastrointestinal tract of five potential probiotic lactobacilli consumed as freeze-dried cultures or as probiotic sausage

被引：67

作者：

Klingberg, TD ^{[1
]}

Budde, BB ^{[1
]}

机构：

[1] Royal Vet & Agr Univ, Dept Food Sci, DK-1958 Frederiksberg C, Denmark

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2006年 / 109卷 / 1-2期

关键词：

probiotics; survival; sausage; human intervention studies;

D O I：

10.1016/j.ijfoodmicro.2006.01.014

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Among five lactobacilli (L. plantarum MF1291, MF1298, DC13, L. pentosus MF1300 and L. salivarius DC5) which were administrated as freeze-dried cultures for 17 volunteers, MF1298 and DC13 were the most frequently reisolated strains in faeces demonstrating the human gastric survival of these strains. Furthermore, MF1298 and DC13 persisted in the same volunteer after ended intake, suggesting host-specific persistence behaviour. When MF 1298 was administrated as sausage fermented with this strain, the number of volunteers harbouring MF 1298 increased from 4 to 10 indicating that the sausage matrix protects the survival through the gastrointestinal tract (GIT). (c) 2006 Elsevier B.V. All rights reserved.

引用

页码：157 / 159

页数：3

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