Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential probiotic use

The survival of lactic acid bacterial strains from eight meat starter cultures under conditions similar to those in the gastrointestinal tract was determined. The conditions in stomach were simulated by using pH 1–5 phosphate-buffered saline. The conditions in small intestine were simulated by using MRS broth over a pH range 4–7 and two bile salt concentrations (0.15% and 0.30%). The survival capacity at pH 3 was strain dependent. 0.30% bile salts were critical for screening bile salt tolerant strains at pH 6. Strains of Lactobacillus sake (RM10) and Pediococcus acidilactici (P2) had the best survival capacities under acidic conditions and at the higher concentration of bile salts.