Viability of Lactobacillus acidophilus in fermented milk products during refrigerated storage

• Autorzy: Bolin Z. , Libudzisz Z. , Moneta J.
• Języki publikacji: EN

Abstrakty

EN

The viability was studied for four L. acidophilus strains (B, V-74, CH-2 and CH-5) and their mixtures in fermented milk products under refrigeration at 7°C for 35 days. L. acidophilus В exhibited no significant loss in viability after 35 days and maintained above 107 cfu/mL. The viability of strains V-74 and CH-2 declined but was higher than 106 cfu/mL of live cell numbers following 35 days. Strain CH-5 showed the poorest survival and its viable counts at the end-point of the test were around 104 cfu/mL. The mixtures of L. acidophilus strains had a lower loss in viability than single-strain cultures. Their viable cell counts were over 107 cfu/mL, which was more than the desired therapeutic-minimum dose. Regarding the viability displayed by the 4 strains, L. acidophilus strain В is suggested to be the best culture for further use. Moreover, use of a mixed-strain culture of L. acidophilus as a starter presents a good way to improve the viability of the organism during storage.

Słowa kluczowe

EN

mixed-strain culture; milk product; bacteria viability; Lactobacillus acidophilus; fermented milk

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 1998
• Tom: 07
• Numer: 3
• Opis fizyczny: p.465-472,fig.

Twórcy

autor

Bolin Z.

• Technical University of Lodz, Wolczanska 175, 90-530 Lodz, Poland

autor

Libudzisz Z.

autor

Moneta J.