Probiotics yuav tsum dhau lub plab thiab nkag mus rau cov hnyuv yog tias lawv xav ua cov nyhiam probiotic. PHEM PHEEJ YEEM NTAWM POB ZEB kua txiv thaum lub sijhawm yoo mov yog nyob nruab nrab ntawm 0.9 thiab 1.8, thiab nws hloov ntawm 1.8 thiab 5.0 thaum noj mov, thiab feem ntau yog tswj tau thaum 3.0. Ua kom muaj kev zam rau ib puag ncig acidic yog qhov tseem ceeb rau kev muaj sia nyob ntawm probiotics.
In artificial gastric juice with a pH of 1.5, Lactobacillus helveticus cannot survive; at a pH of 2.0, the survival rate of Lactobacillus helveticus is very low. The sampling time is 1.0 to 1.5 hours, and the number of viable bacteria drops by one order of magnitude. After 3 hours, it decreased by 2 orders of magnitude; artificial gastric juice with a pH value of 3.0 to 3.5 had little effect on Lactobacillus helveticus, and compared with pH = 7.0, there was no significant difference (P>0.05), uas qhia tau tias Swiss Mis Bacillus muaj cov kua qaub tsis kam