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Attempt to obtain beverage containing viable lactic acid bacteria and estimation of their survival ability at the selected temperatures

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Wzorek W., Bonin S., Koskowska J.

Acta Scientiarum Polonorum. Technologia Alimentaria

2003

tom 02

nr 2

The aim of this work was to obtain “malt beverage” which includes viable cultures of lactic acid bacteria from Lactobacillus plantarum species and to estimate lifetime of these bacteria during 2-months of storing in temperature of 22°C and 6°C. After concluding storage period, a number of bacteria cells was in a range of 107-108 cfu/cm3 that is at higher level than minimum numbers of lactic acid bacteria needed for probiotical products. A decrease of pH value from 3.97 to 3.46 and 3.28 was observed in relation to storage temperature and an increase of total acidity from 0.14 to 0.27 and 0.60 g/100 cm3 of a product. After storage period /and during it/ a good sensor quality of “malt beverage” was reported.

Ograniczanie wyników

1 Acta Scientiarum Polonorum. Technologia Alimentaria

1 Bonin S.

1 Koskowska J.

1 Wzorek W.

1 2003

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Attempt to obtain beverage containing viable lactic acid bacteria and estimation of their survival ability at the selected temperatures