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

Author

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  • Gizem Özlük

    (Hitit University, Faculty of Engineering, Food Engineering Department, Çorum, Türkiye)

  • Gabriela Krausová

    (Dairy Research Institute, Ltd., Prague, Czech Republic)

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.

Suggested Citation

  • Gizem Özlük & Gabriela Krausová, . "Gastric survival of lactic acid bacteria in probiotic-labelled products from the Turkish market: An in vitro study," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 0.
    • Handle: RePEc:caa:jnlcjf:v:preprint:id:36-2025-cjfs
    DOI: 10.17221/36/2025-CJFS
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