title: The survival and persistence in the human gastrointestinal tract of five potential probiotic lactobacilli consumed as freeze-dried cultures or as probiotic sausage.
abstract: Among five lactobacilli (L. plantarum MF1291, MF1298, DC13, L. pentosus MF1300 and L. salivarius DC5) which were administrated as freeze-dried cultures for 17 volunteers, MF1298 and DC13 were the most frequently reisolated strains in faeces demonstrating the human gastric survival of these strains. Furthermore, MF1298 and DC13 persisted in the same volunteer after ended intake, suggesting host-specific persistence behaviour. When MF1298 was administrated as sausage fermented with this strain, the number of volunteers harbouring MF1298 increased from 4 to 10 indicating that the sausage matrix protects the survival through the gastrointestinal tract (GIT).
authors.affiliation: Department of Food Science, The Royal Veterinary and Agricultural University, Frederiksberg, Denmark. tdk@kvl.dk
authors.forename: Trine Danø
authors.initials: TD
authors.lastname: Klingberg
authors.forename: Birgitte Bjørn
authors.initials: BB
authors.lastname: Budde
mesh_terms: D000328:Adult; D000818:Animals; D015169:Colony Count, Microbial; D018592:Cross-Over Studies; D004311:Double-Blind Method; D005243:Feces / Q000382:microbiology; D005260:Female; D005511:Food Handling / Q000379:methods*; D041981:Gastrointestinal Tract / Q000382:microbiology*; D006801:Humans; D007778:Lactobacillus / Q000254:growth & development*; D008297:Male; D008461:Meat Products / Q000382:microbiology*; D008875:Middle Aged; D019936:Probiotics / Q000008:administration & dosage; D013552:Swine