Survival kinetics of lactobacillus species during exposure to simulated gastric fluid

The overall aim of this research was to develop a standard quantitative method to evaluate the acid tolerance of probiotic cells. The approach was to expose the cells of different concentrations (103- 109 CFU/ml) to a range of pH (i.e. pH 1.5 to 2.5) in order to simulate the varying acidity of stoma...

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Main Author: Lee, Peh Phong
Format: Thesis
Language:English
English
Published: 2010
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Online Access:https://eprints.ums.edu.my/id/eprint/41395/1/24%20PAGES.pdf
https://eprints.ums.edu.my/id/eprint/41395/2/FULLTEXT.pdf
https://eprints.ums.edu.my/id/eprint/41395/
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Institution: Universiti Malaysia Sabah
Language: English
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spelling my.ums.eprints.413952024-11-01T01:14:23Z https://eprints.ums.edu.my/id/eprint/41395/ Survival kinetics of lactobacillus species during exposure to simulated gastric fluid Lee, Peh Phong TP200-248 Chemicals: Manufacture, use, etc. The overall aim of this research was to develop a standard quantitative method to evaluate the acid tolerance of probiotic cells. The approach was to expose the cells of different concentrations (103- 109 CFU/ml) to a range of pH (i.e. pH 1.5 to 2.5) in order to simulate the varying acidity of stomach. A standard simulated gastric fluid of fixed volume and three model probiotic cells were used in this study. The cell survival kinetics was determined and was described with a mathematical correlation. It was found that the overall death constant (kd ) for three tested strains increased with decrease in the pH and cell concentration. The death constant could be expressed by a general mathematical correlation, kd = k All[pH-9.02 . N0-0.19] where kAll is the acid intolerance indicator and No is the initial cell concentration. The data fitting analysis of this equation give 0.97701 values for coefficient of determination. The k All values of Lactobacillus acidophilus ATCC4356 was found to be lowest followed by Lactobacillus casei Shirota and Lactobacillus casei 01 was the highest. This indicates decreasing in acid intolerance of the cells. In conclusion, a standard and quantitative method has been developed to measure the acid tolerance of probiotic cells and to facilitate selection of strain and process technology. 2010 Thesis NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/41395/1/24%20PAGES.pdf text en https://eprints.ums.edu.my/id/eprint/41395/2/FULLTEXT.pdf Lee, Peh Phong (2010) Survival kinetics of lactobacillus species during exposure to simulated gastric fluid. Masters thesis, Universiti Malaysia Sabah.
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
English
topic TP200-248 Chemicals: Manufacture, use, etc.
spellingShingle TP200-248 Chemicals: Manufacture, use, etc.
Lee, Peh Phong
Survival kinetics of lactobacillus species during exposure to simulated gastric fluid
description The overall aim of this research was to develop a standard quantitative method to evaluate the acid tolerance of probiotic cells. The approach was to expose the cells of different concentrations (103- 109 CFU/ml) to a range of pH (i.e. pH 1.5 to 2.5) in order to simulate the varying acidity of stomach. A standard simulated gastric fluid of fixed volume and three model probiotic cells were used in this study. The cell survival kinetics was determined and was described with a mathematical correlation. It was found that the overall death constant (kd ) for three tested strains increased with decrease in the pH and cell concentration. The death constant could be expressed by a general mathematical correlation, kd = k All[pH-9.02 . N0-0.19] where kAll is the acid intolerance indicator and No is the initial cell concentration. The data fitting analysis of this equation give 0.97701 values for coefficient of determination. The k All values of Lactobacillus acidophilus ATCC4356 was found to be lowest followed by Lactobacillus casei Shirota and Lactobacillus casei 01 was the highest. This indicates decreasing in acid intolerance of the cells. In conclusion, a standard and quantitative method has been developed to measure the acid tolerance of probiotic cells and to facilitate selection of strain and process technology.
format Thesis
author Lee, Peh Phong
author_facet Lee, Peh Phong
author_sort Lee, Peh Phong
title Survival kinetics of lactobacillus species during exposure to simulated gastric fluid
title_short Survival kinetics of lactobacillus species during exposure to simulated gastric fluid
title_full Survival kinetics of lactobacillus species during exposure to simulated gastric fluid
title_fullStr Survival kinetics of lactobacillus species during exposure to simulated gastric fluid
title_full_unstemmed Survival kinetics of lactobacillus species during exposure to simulated gastric fluid
title_sort survival kinetics of lactobacillus species during exposure to simulated gastric fluid
publishDate 2010
url https://eprints.ums.edu.my/id/eprint/41395/1/24%20PAGES.pdf
https://eprints.ums.edu.my/id/eprint/41395/2/FULLTEXT.pdf
https://eprints.ums.edu.my/id/eprint/41395/
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