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**Chapter 12** 

© 2013 Shigwedha and Jia, licensee InTech. This is an open access chapter distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

© 2013 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution,

Several investigators have speculated that the survival of most bifidobacteria is not exceptionally high in most dairy products due to low pH and/or exposure to oxygen.

and reproduction in any medium, provided the original work is properly cited.

*Bifidobacterium* **in Human GI Tract: Screening,** 

Many species of lactic acid bacteria (LAB), *Bacillus*, and fungi such as *Saccharomyces* and *Aspergillus* have been used over the years in the food industry. A few have gained the probiotic status – defined as live microorganisms, which when administered in adequate amounts confer a health benefit on the host (Joint FAO/WHO, 2002) – and most of this belong to *Lactobacillus* (e.g., *L. bulgaricus*, *L. acidophilus*, *L. rhamnosus*, *L. casei*, *L. johnsonii*, *L. reuteri,* etc*.*), *Streptococcus* (e.g., *S. thermophilus,* etc.), and *Bifidobacterium* (e.g., *B. bifidum*, *B. longum*, *B. breve*, *B. infantis*) genera. Bifidobacteria is the predominant species of bacteria in the normal intestinal flora of healthy breast-fed newborns where they constitute more than 95% of the total population (Yildirim & Johnson, 1998). Numerous *Bifidobacterium* strains have gained recognition as probiotics because of their various therapeutic health benefits, including resistance to enteric pathogens (*Clostridium spp., Salmonella spp., Candida spp., Escherichia coli spp. and Listeria monocytogenes*), aid in lactose digestion and/or help to regulate digestion, anti–colon cancer effect, the immune system modulation, anti-allergy, and hepatic encephalopathy (Jia *et al*., 2010), and also for having a protective effect against acute diarrhoea (Liepke *et al*., 2002). The food industry recognized the market potential of the numerous strain-specific positive health benefits of the bifidobacteria cultures, namely in beverages. Bifidobacteria can also be administered as capsules or tablets or incorporated into food as dietary adjuncts and into baby foods (Lourens-Hattingh & Viljoen, 2001; Patrignani *et al.,* 2006). In addition, bifidobacteria lower inositol phosphate content during

**Isolation, Survival and Growth Kinetics in** 

**Simulated Gastrointestinal Conditions** 

Nditange Shigwedha and Li Jia

bread making (Palacios *et al*., 2008).

http://dx.doi.org/10.5772/50457

**1. Introduction** 

Additional information is available at the end of the chapter

