Buffalo milk increases viability and resistance of probiotic bacteria in dairy beverages under in vitro simulated gastrointestinal conditions

摘要

Probiotic dairy beverages prepared from buffalo andcow milks with different levels of whey (0, 25, and 50%)were evaluated for kinetic fermentation parameters,protein and fat contents, post-acidification profile,viability of Streptococcus thermophilus, Lactobacillusbulgaricus, and Lactobacillus acidophilus during 21 d ofrefrigerated storage, and resistance to in vitro gastrointestinalconditions. Progressive acidification that occurredduring storage of all dairy products was reducedin the presence of whey. Lactic acid bacteria showedviable cell counts at the end of shelf life, with the highestvalues (7.33 to 8.83 log cfu/mL) detected in buffalodairy products. Compared with fermented cow milkproducts, those made with buffalo milk showed betterbacterial viability during in vitro simulated gastrointestinaldigestion, which suggests a beneficial protectiveeffect on human microbiome.