Journal of Gastrointestinal & Digestive System
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The viability of probiotics is a key parameter for developing probiotic foods. To demonstrate the viability of probiotic bacteria
especially in humans is very complicated. Although the ultimate model for testing this is the human being, this ??model?? has various
drawbacks, such as ethical constraints, high costs, and limitations in sampling from the gut. Therefore
testing system, with quick
results and reasonable handling expences, could be an attractive solution.
The single bioreactor gastrointestinal tract simulator (GITS) was developed in Competence Center of Food and Fermentation
Technologies to evaluate the probiotic potential of food. This model is able to imitate the conditions of the human upper GI tract?
stomach and small intestine. Simulated parameters are temperature, pO
, pH, HCl secretion control in stomach, bicarbonate and
bile secretion control in small intestine and the holding-time of food in upper gastrointestinal tract. Advantage of our single reactor
simulator is the relative simplicity compared to multireactor GI dynamic models.
GITS can be adapted to a wide range of target groups, such as babies, elderly people or individuals with gastrointestinal diseases. So
far the simulator was used to study different commercially available and potential probiotics, natural consortia from food, and the effect
of food matrix. A valuable experience on evaluating different methods of pretreatment of bacteria for the use in the food production
processes with maximum health benefit was collected
Ingrid Sumeri has completed her Ph.D. at Tallinn University of Technology in the field microbiology and fermentation technology in 2011. Since
2005, she is project manager at Competence Center of Food and Fermentation Technologies. This center was founded in 2004 by Tallinn University
of Technology and six companies for carrying out research in the food and fermentation technology. Ingrid and her research group develop and
evaluate the strategies of probiotics production and incorporation into food to improve the survival of probiotics in gastrointestinal tract. Several
articles on given topic have been published in peer reviewed journals.
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