FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




The cholesterol binding by yoghurt bacteria in simulated intestinal juice


The aim of this study was to determinate the ability of yoghurt bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus to remove cholesterol from intestinal juice, which simulated gastro-intestinal track. The degree of the cholesterol level reduction depends on the biomass concentration and the repetition of trial, but not on the type of culture media. The highest average uptake of cholesterol during 5 hours culture in intestinal juice was obtained for 10-fold concentrated biomasses of Lb. delbrueckii subsp. bulgaricus (0.129 ± 0.044 g/dm3) or S. salivarius subsp. thermophilus (0.139 ± 0.029 g/dm3). From intestinal juice biomass of 1-fold concentration of Lb. delbrueckii subsp. bulgaricus and S. salivarius subsp. thermophilus cells removed 0.066 ± 0.022 g/dmand 0.080 ± 0.029 g/dmof cholesterol, respectively. The amount of cholesterol removed by 0.1-fold concentrated biomass did not differ statistically significant from the amount of cholesterol removed by 1-fold concentrated biomass. The survival of yoghurt bacteria in intestinal juice during 5 hours grow was investigated. Lb. delbrueckii subsp. bulgaricus survived better than S. salivarius subsp. thermophilus in simulated intestinal juice.


cholesterol assimilation, yoghurt bacteria, survival of bacteria, cholesterol, simulated gastric juice