The initial testing in acid and bile salts found that Lactobacillus strains had a significantly higher acid tolerance than the lactococci strains and E. hirae, according to a Norwegian statement.
"We wanted to evaluate whether these strains . . . have the potential as probiotics for human consumption," explains lead investigator Siv Skeie, professor of chemistry, biotechnology, and food Sciences at Norway University.
Researchers tested five Lactococcus bacteria strains, found in ropy milks, traditional Nordic fermented milk products said to have beneficial effects on consumer health, as well as three Lactobacillus strains, and one strain of Enterococcus hirae.
From the February 24, 2012, Prepared Foods' Daily News.