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.
Activity in functional digestive food and drink has grown across all regions, with Europe and Asia Pacific accounting for the bulk of activity and a notable 62% increase in Latin American product launches from 2008-2009.
The most recent definition of dietary fiber by the American Association of Cereal Chemists, in 2001, stated it is the edible part of plants or analogous carbohydrates that are resistant to digestion and absorption in the human small intestine, with complete or partial fermentation in the large intestine.