The Functional Properties of Lactobacillus casei HY2782 Are Affected by the Fermentation Time

Maintaining probiotic effectiveness represents the most important task for development of functional foods. Gastrointestinal stability and intestinal adhesion properties comprise one criterion selection. Here, we investigated benefits milk fermented with Lactobacillus casei HY2782 at different fermentation times. The strain used was L. reference ATCC393 comparisons. samples were 7 days 30 °C. We determined pH, CFU/mL, survival rate during simulated gastrointestinal digestion, ability to HT-29 cells, gene expression tight-junction proteins known regulate permeability in Caco-2 cells. exhibited significantly higher rates digestion long-term than ATCC393. cells increased (3.3% 8.7%) after fermentation; however, only a slight increase observed (3.1% 4.7%). In addition, can genes encoding milk. conclusion, confirmed that could be novel manufacturing process containing showed beneficial effects.