Survival of Lactobacillus acidophilus NCFM<sup>®</sup> and Bifidobacterium lactis HN019 encapsulated in chocolate during in vitro simulated passage of the upper gastrointestinal tract

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Survival of Lactobacillus acidophilus NCFM^® and Bifidobacterium lactis HN019 encapsulated in chocolate during in vitro simulated passage of the upper gastrointestinal tract

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作者：Stine Klindt-Toldam^a ; ¹ ; Susanne K. Larsen^a ; ¹ ; Lasse Saaby^b ; Louise R. Olsen^c ; Gitte Svenstrup^c ; Anette Mü ; llertz^b ; Susanne Knø ; chel^a ; Hanne Heimdal^c ; Dennis S. Nielsen^a ; Dorota Zielińska^d ; ^{dorota_zielinska@sggw.pl" class="auth_mail" title="E-mail the corresponding author}
关键词：Chocolate ; Probiotic ; Dynamic gastric model ; In vitro ; Survival
刊名：LWT - Food Science and Technology
出版年：2016
出版时间：December 2016
年：2016
卷：74
期：Complete
页码：404-410
全文大小：490 K

文摘

•: Chocolate containing high numbers of probiotic bacteria can easily be produced.
•: The Dynamic Gastric Model is a tool well suited for investigating the probiotic incorporated in food.
•: Chocolate is a good carrier of probiotics.
•: Chocolate preserves viability of probiotic bacteria during digestion.