In vitro adherence and other properties of lactobacilli used in probiotic yoghurt-like products

This study compared selected probiotic properties of 9 strains of the Lactobacillus acidophilus group (6 L. acidophilus and 3 L. johnsonii) and 9 strains of the L. casei group, isolated from probiotic dairy products sold on the German market or supplied by a producer of starter cultures. Using an in vitro system simulating gastric transit, strains of the L. acidophilus group were more tolerant to the low pH 2.0 than strains of L. paracasei and L. rhamnosus which rapidly lost their viability after exposure to the simulated gastric juice containing pepsin. Milk showed a protective effect on strains less resistant to the gastric acidity. Bile salt hydrolase activity was detected in all strains of L. acidophilus/L. johnsonii but not in strains of the L. casei group. All lactobacilli were able to adhere to mucus secreting HT29 MTX cells and to human collagen type IV, fibrinogen and fibronectin although differences in the percentage of adhering bacteria were observed between different strains.