Effect of pH upon viability of probiotic strains in contact with fruit pulps

ACKNOWLEDGEMENTS In recent years many probiotic-containing products have been developed, the dairy and dried products being the main vehicles for probiotic intake. Fruit juices have also been studied, with less good results probably due to their low pH values, as well as to the presence of other components, adverse to the survival of the probiotic strains. In order to consubstantiate these suppositions, the effect of the fruit pulp pH upon the survival of Lactobacillus acidophilus LA-5 and Bifidobacterium animalis BB-12 was evaluated.