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Changes of selected properties of Lactobacillus plantarum ATCC 4080 during storage of malt beverage

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Kraszewska J., Wzorek W.

Acta Scientiarum Polonorum. Technologia Alimentaria

2007

tom 06

nr 1

It is possible to obtain malt beverage, which includes high number of viable lactic acid bacteria and has a good sensor quality for eight weeks of storage at the temperature of 22°C. L. plantarum ATCC 4080 strain after four weeks of storage did not reveal antagonistic activity against spoilage and pathogenic bacteria. This strain after two, six and eight weeks of storage had antagonistic properties. The tested strain after two and four weeks of storage did not survive during incubation at pH 2.5 and next in malt beverage with 3 mmol/dm3 deoxycholate sodium, while survived in these conditions after six and eight weeks. In case of incubation at pH 2.5 and next in aqueous solution of deoxycholate sodium tested strain after four and six weeks of storage had survival ability. The survival ability in these conditions of the tested strain after two and eight weeks of storage were not investigated

Ograniczanie wyników

1 Acta Scientiarum Polonorum. Technologia Alimentaria

1 Kraszewska J.

1 Wzorek W.

1 2007

Wyniki wyszukiwania

Changes of selected properties of Lactobacillus plantarum ATCC 4080 during storage of malt beverage