Survival ofLactobacillus caseiin the Human Digestive Tract after Consumption of Fermented Milk | Zendy

Raish Oozeer | Zendy; Antony Leplingard | Zendy; Denis D.G. Mater | Zendy; Agnès Mogenet | Zendy; Rachel Michelin | Zendy; Isabelle Seksek | Zendy; Philippe Marteau | Zendy; Joël Doré | Zendy; Jean-Louis Bresson | Zendy; Gérard Corthier | Zendy

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Survival ofLactobacillus caseiin the Human Digestive Tract after Consumption of Fermented Milk

Author(s) -

Raish Oozeer,

Antony Leplingard,

Denis D.G. Mater,

Agnès Mogenet,

Rachel Michelin,

Isabelle Seksek,

Philippe Marteau,

Joël Doré,

Jean-Louis Bresson,

Gérard Corthier

Publication year - 2006

Publication title -

applied and environmental microbiology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.552

H-Index - 324

eISSN - 1070-6291

pISSN - 0099-2240

DOI - 10.1128/aem.00722-06

Subject(s) - lactobacillus casei , feces , probiotic , human feces , fermentation , lactobacillaceae , ileum , food science , biology , human gastrointestinal tract , microbiology and biotechnology , digestive tract , lactobacillus , bacteria , gastrointestinal tract , medicine , biochemistry , genetics

A human trial was carried out to assess the ileal and fecal survival of Lactobacillus casei DN-114 001 ingested in fermented milk. Survival rates were up to 51.2% in the ileum and 28.4% in the feces. The probiotic bacterium has the capacity to survive during its transit through the human gut.

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