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In Vivo Study of the Survival of Lactobacillus delbruecki subsp. bulgaricus CECT 4005T and Streptococcus thermophilus CECT 801 by DVC-FISH after Consumption of Fermented Milk

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In Vivo Study of the Survival of Lactobacillus delbruecki subsp. bulgaricus CECT 4005T and Streptococcus thermophilus CECT 801 by DVC-FISH after Consumption of Fermented Milk

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dc.contributor.author García Hernández, Jorge es_ES
dc.contributor.author Moreno Trigos, Mª Yolanda es_ES
dc.contributor.author Chuan, C. es_ES
dc.contributor.author Hernández Pérez, Manuel es_ES
dc.date.accessioned 2016-06-02T12:14:49Z
dc.date.available 2016-06-02T12:14:49Z
dc.date.issued 2012-10
dc.identifier.issn 0022-1147
dc.identifier.uri http://hdl.handle.net/10251/65121
dc.description.abstract An in vivo study of the lactic acid bacteria (LAB) from traditional yogurt has been performed in order to study their survival through the gastrointestinal tract. DVC-FISH technique has been used. Direct Viable Count method (DVC), has been developed for L. delbrueckii subsp. bulgaricus and S. thermophilus in recent studies. DVC procedure has been combined with fluorescent in situ hybridization (FISH) for the specific detection of viable cells of both bacteria. This method has been used to determine in vitro viability of these LAB with a simulation of gastrointestinal juices. In vitro resistance of L. delbrueckii subsp. bulgaricus and S. thermophilus to gastric and pancreatic juices has been 26.2% and 9.2%, respectively. On the other hand, an in vivo study has been carried out with the application of the DVC-FISH technique for the detection of these LAB in human feces in a viable state, after the consumption of fermented milk. Cells of L. delbrueckii subsp. bulgaricus were not detected in any of the fecal samples, whereas viable cells of S. thermophilus were detected in a number higher than 103 cells g-1 in a 30% of the samples after four weeks of yogurt consumption. DVC-FISH procedure was successfully applied to determine the viability of these LAB to gastrointestinal tract both in vitro and in vivo. DVC-FISH procedure is a quick and culture-independent useful method which has been applied for the first time in an in vivo survival study of LAB. es_ES
dc.language Inglés es_ES
dc.publisher Wiley es_ES
dc.relation.ispartof Journal of Food Science es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject DVC-FISH es_ES
dc.subject In vivo study es_ES
dc.subject L. delbrueckii subsp. bulgaricus es_ES
dc.subject Rapid methods es_ES
dc.subject S thermophilus es_ES
dc.subject.classification MICROBIOLOGIA es_ES
dc.title In Vivo Study of the Survival of Lactobacillus delbruecki subsp. bulgaricus CECT 4005T and Streptococcus thermophilus CECT 801 by DVC-FISH after Consumption of Fermented Milk es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/j.1750-3841.2012.02918.x
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Biotecnología - Departament de Biotecnologia es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería del Agua y del Medio Ambiente - Institut Universitari d'Enginyeria de l'Aigua i Medi Ambient es_ES
dc.description.bibliographicCitation García Hernández, J.; Moreno Trigos, MY.; Chuan, C.; Hernández Pérez, M. (2012). In Vivo Study of the Survival of Lactobacillus delbruecki subsp. bulgaricus CECT 4005T and Streptococcus thermophilus CECT 801 by DVC-FISH after Consumption of Fermented Milk. Journal of Food Science. 77(10):M593-M597. doi:10.1111/j.1750-3841.2012.02918.x es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1111/j.1750-3841.2012.02918.x es_ES
dc.description.upvformatpinicio M593 es_ES
dc.description.upvformatpfin M597 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 77 es_ES
dc.description.issue 10 es_ES
dc.relation.senia 232137 es_ES
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