Probiotic Characteristics of <i<Streptococcus thermophilus</i< and <i<Lactobacillus bulgaricus</i< as Influenced by New Food Sources

The current research aimed to evaluate the potential effects of <i<Solanum mammosum</i<, <i<Dioon mejiae</i<, and <i<Amanita caesarea</i< on <i<Streptococcus thermophilus</i< and <i<Lactobacillus delbrueckii</i< subsp. <i<bulgaricus&l...
Ausführliche Beschreibung

The current research aimed to evaluate the potential effects of <i<Solanum mammosum</i<, <i<Dioon mejiae</i<, and <i<Amanita caesarea</i< on <i<Streptococcus thermophilus</i< and <i<Lactobacillus delbrueckii</i< subsp. <i<bulgaricus</i< survival and performance after exposure to different harsh conditions such as bile, acid, gastric juice, and lysozyme to mimic the digestive system from mouth to the intestine. Probiotic protease activity was observed to evaluate the proteolytic system. Probiotics were cultured in a broth mixed with plant material, and after incubation, the results were compared to the control sample. Therefore, plant material’s total phenolic compound, total carotenoid compound, antioxidant activity, sugar profile, and acid profile were obtained to discuss their impact on the survival of probiotics. The results indicate that <i<Amanita caesarea</i< negatively affected probiotic survival in the bile tolerance test and positively affected <i<Lactobacillus bulgaricus</i< in the protease activity test. Otherwise, the other plant material did not change the results significantly (<i<p</i< < 0.05) compared to the control in different tests. Consequently, <i<Solanum mammosum</i< and <i<Dioon mejiae</i< had no significant effects (<i<p</i< < 0.05) in increasing probiotic survival. Ausführliche Beschreibung