Bioaccessible Antioxidants in Milk Fermented by Bifidobacterium longum subsp. longum Strains

Figure 3

Survival rate of the five strains used for milk fermentation during in vitro digestion (TIM-1). The viable cells were determined by PMA-qPCR and by viable counts (VC) in the effluent after each hour of digestion. The remaining cells in the jejunum and ileum residue after 300 min of digestion were included in the survival rate. The results are presented relative to the total cells in the fermented milk at the start (% of intake). The error bars represent the standard deviation.