Detection and characterization of Bifidobacterium crudilactis and B. mongoliense able to grow during the manufacturing process of French raw milk cheeses

Table 5 Resistance to biological barriers for Bifidobacterium mongoliense strains FR 49/F/2 and FR 41/2

Strains	Incubation time	Resistance to gastric juice^a		Resistance to pancreatic juice^b	Resistance to bile salts^c
Strains	Incubation time	pH 2	pH 3	pH 8	1%	0.5%	0.3%
FR49/f/2	T1 h	> 3 log	0.02 ± 0.6	0.13 ± 0.35	ND	ND	ND
	T2 h	> 3 log	0.05 ± 0.6	0.44 ± 0.05	ND	ND	ND
	T3 h	> 3 log	0.05 ± 0.6	0.46 ± 0.03	ND	ND	ND
	T4 h	> 3 log	0.16 ± 0.6	0.46 ± 0.06	ND	ND	ND
	T5 h	> 3 log	0.04 ± 0.7	0.50 ± 0.07	ND	ND	ND
	T48 h	NA	NA	NA	3.39 ± 0.34	3.07 ± 0.25	1.76 ± 0.13
FR41/2	T1 h	> 3 log	−0.04 ± 0.7	0.06 ± 0.09	ND	ND	ND
	T2 h	> 3 log	0.11 ± 0.8	0.06 ± 0.06	ND	ND	ND
	T3 h	> 3 log	0.29 ± 0.7	0.01 ± 0.15	ND	ND	ND
	T4 h	> 3 log	0.51 ± 0.6	0.02 ± 0.10	ND	ND	ND
	T5 h	> 3 log	0.61 ± 0.7	0.41 ± 0.24	ND	ND	ND
	T48 h	NA	NA		4.11 ± 0.00	3.93 ± 0.00	4.14 ± 0.00

Decrease in viable cell counts (log CFU ml^-1) after exposure: ^ato low pH (2 and 3) solutions during 1-5 h at 37°C, ^bto pancreatic juice solution during 1-5 h at 37°C, ^cto bile salts (1, 0.5 and 0.3% ) during 48 h at 37°C.
NA: not applicable.
ND: not determined.

ISSN: 1471-2180