Morphological changes in <i>S. thermophilus</i>, La-5, Bb-12, and <i>L. sakei</i> 2a during simulated digestive stress.

<p>Morphological changes, observed through scanning electron microscopy, in <i>S. thermophilus</i>, <i>L. acidophilus</i> La-5, <i>B. animalis</i> Bb-12, and <i>L. sakei</i> 2a throughout the different phases of the in <i>vitro</i> assay simulating the gastrointestinal conditions. Over the entire experiment, some representative photographs were obtained at time-point zero (untreated cells) (<b>A</b>); after 2 h, gastric phase (pH 2.3–2.6 in the presence of pepsin and lipase, 2 h) (<b>B</b>); after 4 h, enteric phase I (pH 5.4–5.7 in the presence of pancreatin and bile, 2 h) (<b>C</b>), and after 6 h, enteric phase II (pH 6.8–7.2 in the presence of pancreatin and bile (<b>D</b>) are shown. (<b>1</b>) <i>L. sakei</i> 2a; (<b>2</b>) <i>L. acidophilus</i> La-5; (<b>3</b>) <i>B. animalis</i> Bb-12, and (<b>4</b>) <i>S. thermophilus</i>.</p

Populations of <i>B. animalis</i> Bb-12, <i>L. acidophilus</i> La-5, and <i>L. sakei</i> 2a assessed in the synbiotic <i>petit-suisse</i> cheese (F1) throughout storage (1, 14, and 28 days) at 4°C and during the <i>in vitro</i> assay simulating the gastrointestinal conditions [time-point zero, and after 2 h (gastric phase), 4 h (enteric phase I), and 6 h (enteric phase II)].

<p>Populations of <i>B. animalis</i> Bb-12, <i>L. acidophilus</i> La-5, and <i>L. sakei</i> 2a assessed in the synbiotic <i>petit-suisse</i> cheese (F1) throughout storage (1, 14, and 28 days) at 4°C and during the <i>in vitro</i> assay simulating the gastrointestinal conditions [time-point zero, and after 2 h (gastric phase), 4 h (enteric phase I), and 6 h (enteric phase II)]. The samples were analyzed using three methods: plate count, Real-time PCR (qPCR) and Real-time PCR combined with propidium monoazide (PMA-qPCR).</p><p><b>Footnote:</b></p><p>Values are expressed as mean log CFU/g ± standard deviation (SD) obtained by plate count method and as log CFU equivalents/g as calculated from Ct values for qPCR and PMA-qPCR;</p>A,B,C<p>Different superscript capital letters in a row denote significant differences between methods (<i>P</i><0.05).</p>a,b,c<p>Different superscript lowercase letters in the same column for each phase denote significant differences between storage days (<i>P</i><0.05).</p

Populations of <i>B. animalis</i> Bb-12, <i>L. acidophilus</i> La-5, and <i>L. sakei</i> 2a assessed in the probiotic <i>petit-suisse</i> cheese (F2) throughout storage (1, 14, and 28 days) at 4°C and during the <i>in vitro</i> assay simulating the gastrointestinal conditions [time-point zero, and after 2 h (gastric phase), 4 h (enteric phase I), and 6 h (enteric phase II)].

<p>Populations of <i>B. animalis</i> Bb-12, <i>L. acidophilus</i> La-5, and <i>L. sakei</i> 2a assessed in the probiotic <i>petit-suisse</i> cheese (F2) throughout storage (1, 14, and 28 days) at 4°C and during the <i>in vitro</i> assay simulating the gastrointestinal conditions [time-point zero, and after 2 h (gastric phase), 4 h (enteric phase I), and 6 h (enteric phase II)]. The samples were analyzed using three methods: plate counts, Real-time PCR (qPCR) and Real-time PCR combined with propidium monoazide (PMA-qPCR).</p><p><b>Footnote:</b></p><p>Values are expressed as mean log CFU/g ± standard deviation (SD) obtained by plate count method and as log CFU equivalents/g as calculated from Ct values for qPCR and PMA-qPCR;</p>A,B,C<p>Different superscript capital letters in a row denote significant differences between methods (<i>P</i><0.05).</p>a,b,c<p>Different superscript lowercase letters in the same column for each phase denote significant differences between storage days (<i>P</i><0.05).</p

Ingredients and respective proportions used in the preparation of the <i>petit-suisse</i> cheeses.

<p>Ingredients and respective proportions used in the preparation of the <i>petit-suisse</i> cheeses.</p