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

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dc.contributor.authorÖzlük, G
dc.contributor.authorKrausová, G
dc.date.accessioned2026-03-31T13:21:13Z
dc.date.available2026-03-31T13:21:13Z
dc.date.issued2025
dc.description.abstractThe 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 center dot g-1 of viable probiotics must reach the intestines to achieve therapeutic benefits, which often requires an initial concentration of 8-9 log CFU center dot g-1 in the product. However, national regulations may specify lower thresholds; for example, Turkish Food Legislation requires 6 log CFU center dot g-1 for probiotic products and 7 log CFU center dot 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.
dc.identifier.doi10.17221/36/2025-CJFS
dc.identifier.issn1212-1800
dc.identifier.issn1805-9317
dc.identifier.issue5
dc.identifier.urihttp://dx.doi.org/10.17221/36/2025-CJFS
dc.identifier.urihttps://hdl.handle.net/11491/9620
dc.identifier.volume43
dc.identifier.wosWOS:001586657100001
dc.language.isoen
dc.publisherCZECH ACADEMY AGRICULTURAL SCIENCES
dc.relation.ispartofCZECH J FOOD SCI
dc.subjectprobiotics
dc.subjectgastrointestinal conditions
dc.subjectlegislation
dc.subjectviability
dc.titleGastric survival of lactic acid bacteria in probiotic-labelled products from the Turkish market: An in vitro study
dc.typeArticle

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