Gastric survival of lactic acid bacteria in probiotic-labelled products from the Turkish market: An in vitro study

Gizem Özlük and Gabriela Krausová
Additional contact information
Gizem Özlük: Hitit University, Faculty of Engineering, Food Engineering Department, Çorum, Türkiye
Gabriela Krausová: Dairy Research Institute, Ltd., Prague, Czech Republic

Czech Journal of Food Sciences, vol. preprint

Abstract: The resilience of lactic acid bacteria (LAB) in commercial probiotic products remains a critical area of investigation, particularly regarding their capacity to survive the harsh gastric environment. Scientific guidelines indicate that at least 6 log CFU.g-1 of viable probiotics must reach the intestines to achieve therapeutic benefits, which often requires an initial concentration of 8-9 log CFU.g-1 in the product. However, national regulations may specify lower thresholds; for example, Turkish Food Legislation requires 6 log CFU.g-1 for probiotic products and 7 log CFU.g-1 for kefir products. This study evaluates the in vitro gastric survival of LAB in 20 probiotic-labelled foods and 5 supplements available in the Turkish market using a simulated gastric model. Results reveal that 75% of the marketed probiotic-labelled foods comply with their label claims. Additionally, 55% of the samples demonstrate LAB strains fully resistant to gastric acidity. Dairy-based products exhibit significantly better survival rates under simulated gastric conditions compared to supplements, highlighting their potential for enhanced therapeutic efficacy.

Keywords: probiotics; gastrointestinal conditions; legislation; viability (search for similar items in EconPapers)
References: Add references at CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/36/2025-CJFS.html (text/html)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:preprint:id:36-2025-cjfs

DOI: 10.17221/36/2025-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().