Survivability of Lb. Acidophilus and Bif. Bifidum after Enzymatic Treatment and Lyophilization

1 Institute of Cryobiology and Food Technologies, BG - 1407 Sofia, Bulgaria
2 University of Chemical Technology and Metallurgy, BG - 1000 Sofia, Bulgaria


NIKOLOVA, R., Hr. CHOMAKOV and Tz. TZVETKOV, 2007. Survivability of Lb. acidophilus and Bif. bifidum after enzymatic treatment and lyophilization. Bulg. J. Agric. Sci., 13: 387-392

The objective of the present study is to trace the survivability of two strains of bacteria in a range of media, simulating the conditions of human gastrointestinal tract.
The strains used in this study are Lactobacillus acidophilus and Bifidobacterium bifidum.
Experiments have been conducted by treating the bacterial cells at pH 2 and pH 7 - 7.2.
Test in vitro has been performed with strains treated with digestive enzymes such as pepsin and pancreatin. Cultivation has been carried out at temperature 37 °C for 90 minutes in thermostat.
Results of the test in vitro show 94 % resistance of cells as more resistant proved to be the strain of Bifidobacterium bifidum.
After lyophilization, both strains appeared to have high survivability that is measured to be 100% for Bifidobacterium bifidum after treatment.

Key words: Lactobacillus acidophilus, Bifidobacterium bifidum, enzymatic treatment, lyophilization, probiotics

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