Mimic the Movement: LAB Strains in Gastrointestinal Tract
Food and Agriculture Organization (FAO) and World Health Organization (WHO) define probiotics as live microorganisms which when administered in adequate amounts confer a health benefit on the host.
Among the classes of microorganisms considered as probiotics, lactic acid bacteria (LAB) have already been traditionally used in the food industry. Other LAB strains are still being discovered from natural sources including goat milk, which can be evaluated for their probiotic potential.
In vitro tests can be performed on LAB strains before they are used as probiotics. These include determination of antimicrobial activity, anticancer activity, toxin-reducing effects, and boosting immune response. Due to their activity being induced when ingested, the strains are also tested if they can withstand the gut environmental conditions.
Figure 1. Illustration showing Probiotic bacteria in the GI tract.
VIABILITY TEST IN SIMULATED GASTROINTESTINAL CONDITIONS
Resuspend the overnight culture of LAB strain in simulated gastric juice (e.g., an acid solution with pepsin).
Assess cell viability to determine acid resistance of the LAB strain.
Simulate in vivo with Esco OrbiCult™ Incubator Benchtop Shaker.
Read more here: Food Microbiology
 da Silva, L.A., Lopes Neto, J.H.P. & Cardarelli, H.R. Safety and probiotic functionality of isolated goat milk lactic acid bacteria. Ann Microbiol 69, 1497–1505 (2019). https://doi.org/10.1007/s13213-019-01533-z
 Somashekaraiah R, Shruthi B, Deepthi BV. Sreenivasa MY. Probiotic Properties of Lactic Acid Bacteria Isolated From Neera: Naturally Fermenting Coconut Palm Nectar. Front. Microbiol. 2019; 10:1382. doi: 10.3389/fmicb.2019.01382