good probiotics with water and vinegar

I decided to check out whether or not probiotics could survive under low pH because before entering the small intestine because there is a barrier beforehand that prevents many bacteria from surviving: the stomach acid.

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What I assumed was though there are a lot of probiotics, most would probably not be able to survive in stomach acid, which ranges from 1.5 to 3.5 pH level. When the probiotics were directly exposed to the vinegar (acidic level), some became inactive from the acidic level but others were surprisingly able to survive.

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Have you ever heard of the enteric coated capsules with probiotics in them? Well it turns out, those are meant to be a shield protecting the probiotics from the acid until they reach the small intestine! I had once tested with a 90 billion probiotic capsule and sure enough, it was able to resist human body temperature stomach acid for a long time!

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So in the end, some probiotics and a majority of the bacteria aren't able to survive under low pH levels. How are we able to still allow the certain probiotics to pass through the stomach acid? 

There are various methods such as mixing probiotics with water before consuming since the stomach only keeps liquids in it for about 15 minutes while foods are kept for at least an hour (it is best that this is done when the stomach is empty because there will be less acid and enzymes).
BUT WAIT! There's more!

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While this may be the case for some probiotics, not all probiotics will die under low pH! In fact, they almost prefer it over higher pH levels! For instance, natto probiotics became more active when introduced to this environment showing why some probiotics are truly able to aid the human body in digestion and immune system even when they don't have a capsule protecting them!

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