Breads with Ora-pro-nobis flour and Bacillus clausii: Characterization and resistance to the gastrointestinal tract in vitro

In this study breads containing ora-pro-nobis flour and spores of probiotic Bacillus clausii were developed. Physicochemical and microbiological characteristics of the breads and in vitro resistance of the probiotic to the gastrointestinal tract (GIT) were evaluated over 4 days of storage of the breads at 27 °C were evaluated. Acidity, total dry extract, moisture and ash of the breads from different treatments did not differ and the same happened for proteins, fats, carbohydrates and color. There was an increase in the viability of B. clausii over storage time, suggesting that the spores resisted baking, germinated and multiplied in the product. At the end of shelf life, viability in enteric phase II was 5.84 Log CFU/g of B. clausii. Considering daily consumption of 40 g of bread, approximately 7.44 Log CFU of B. clausii would be viable at the end of the GIT. Thus, the developed bread can be a potential carrier of this probiotic and a healthier option for the baking industry.