Authors:
K. Aeini Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran

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N. Khorshidian Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

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A. Jamshidi Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran

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A.M. Mortazavian Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

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K. Khosravi-darani Department of Food Technology Research, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran

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Abstract

The main problem in incorporating probiotics to hurdle matrix of foodstuffs is mitigation of viable count in the gastrointestinal tract. This study investigated the effects of various dairy matrices (sterilised milk, doogh, UF cheese, and yoghurt) on the viability of different probiotics under simulated gastrointestinal conditions. The results showed that the highest and the lowest viability in milk were related to Lacticaseibacillus paracasei and Bifidobacterium lactis, respectively. In doogh samples, no significant difference was observed. In cheese, the highest viability was observed in Lactobacillus acidophilus followed by Bifidobacterium longum, and L. paracasei. The viability of probiotics in yoghurt was less than in cheese and control treatment. These results indicated that milk and doogh are efficient delivery matrices for carrying probiotic cells.

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  • Borrás-Enríquez, A.J., Delgado-Portales, R.E., De la Cruz-Martinez, A., González-Chávez, M.M., Abud-Archila, M., and Moscosa-Santillán, M. (2018). Microbiological-physicochemical assessment and gastrointestinal simulation of functional (probiotic and symbiotic) gouda-type cheeses during ripening. Revista Mexicana De Ingeniería Química, 17(3): 791803.

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  • de Souza, B.M.S., Borgonovi, T.F., Casarotti, S.N., Todorov, S.D., and Penna, A.L.B. (2019). Lactobacillus casei and Lactobacillus fermentum strains isolated from mozzarella cheese: probiotic potential, safety, acidifying kinetic parameters and viability under gastrointestinal tract conditions. Probiotics and Antimicrobial Proteins, 11(2): 382396.

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  • Horáčková, Š., Žaludová, K., and Plocková, M. (2011). Stability of selected lactobacilli in the conditions simulating those in the gastrointestinal tract. Czech Journal of Food Sciences, 29(Special Issue): S30S35.

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  • Mirmahdi, R.S., Mofid, V., Zoghi, A., Khosravi-Darani, K., and Mortazavian, A.M. (2022). Risk of low stability Saccharomyces cerevisiae ATCC 9763–heavy metals complex in gastrointestinal simulated conditions. Heliyon, 8(5): e09452.

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  • Mortazavian, A.M., Sohrabvandi, S., and Reinheimer, J.A. (2007). MRS-bile agar: its suitability for the enumeration of mixed probiotic cultures in cultured dairy products. Milchwissenschaft, 62(3): 270272.

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  • Prorok-Hamon, M., Friswell, M.K., Alswied, A., Roberts, C.L., Song, F., Flanagan, P.K., Knight, P., Codling, C., Marchesi, J.R., Winstanley, C., and Hall, N. (2014). Colonic mucosa-associated diffusely adherent afaC+ Escherichia coli expressing lpfA and pks are increased in inflammatory bowel disease and colon cancer. Gut, 63(5): 761770.

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  • Ranadheera, C.S., Evans, C.A., Adams, M.C., and Baines, S.K. (2012). In vitro analysis of gastrointestinal tolerance and intestinal cell adhesion of probiotics in goat's milk ice cream and yogurt. Food Research International, 49(2): 619625.

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  • Sasanian, N., Mortazavian, A.M., Hosseini, H., Mohammadi, R., Nayebzadeh, K., and Sasanian, N. (2018). Development of traditional flavour in commercial doogh by addition of lipase. International Journal of Dairy Technology, 71(4): 934943.

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  • Shafiee, G., Mortazavian, M.A., Mohammadifar, M.A., Koushki, M., Mohammadi, A., and Mohammadi, R. (2010). Combined effects of dry matter content, incubation temperature and final pH of fermentation on biochemical and microbiological characteristics of probiotic fermented milk. African Journal of Microbiology Research, 4(12): 12651274.

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  • Soares, M.B., Martinez, R.C., Pereira, E.P., Balthazar, C.F., Cruz, A.G., Ranadheera, C.S., and Sant'Ana, A.S. (2019). The resistance of Bacillus, Bifidobacterium, and Lactobacillus strains with claimed probiotic properties in different food matrices exposed to simulated gastrointestinal tract conditions. Food Research International, 125: 108542.

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  • Sumeri, I., Adamberg, S., Uusna, R., Sarand, I., and Paalme, T. (2012). Survival of cheese bacteria in a gastrointestinal tract simulator. International Dairy Journal, 25(1): 3641.

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  • Wu, C., He, G., and Zhang, J. (2014). Physiological and proteomic analysis of Lactobacillus casei in response to acid adaptation. Journal of Industrial Microbiology & Biotechnology, 41(10): 15331540.

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  • Wu, Z., Ren, X., Yang, L., Hu, Y., Yang, J., He, G., Zhang, J., Dong, J., Sun, L., Du, J., and Liu, L. (2012). Virome analysis for identification of novel mammalian viruses in bat species from Chinese provinces. Journal of Virology, 86(20): 1099911012.

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  • Wu, Z., Wang, S., Zhao, J., Chen, L., and Meng, H. (2014). Synergistic effect on thermal behavior during co-pyrolysis of lignocellulosic biomass model components blend with bituminous coal. Bioresource Technology, 169: 220228.

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  • Zoghi, A., Massoud, R., Todorov, S.D., Chikindas, M.L., Popov, I., Smith, S., and Khosravi-Darani, K. (2021). Role of the lactobacilli in food bio-decontamination: friends with benefits. Enzyme and Microbial Technology, 150: 109861.

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  • Zoghi, A., Salimi, M., Mirmahdi, R.S., Massoud, R., Khosravi-Darani, K., Mohammadi, R., Rouhi, M., and Tripathy, A.D. (2022). Effect of pretreatments on bioremoval of metals and subsequent exposure to simulated gastrointestinal conditions. Quality Assurance and Safety of Crops & Foods, 14(3): 145155.

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Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
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Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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