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Viability of Lactobacillus acidophilus in fermented milk products during refrigerated storage

100%

Bolin Z., Libudzisz Z., Moneta J.

Polish Journal of Food and Nutrition Sciences

1998

tom 07

nr 3

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.

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The viability of yogurt bacteria in selected plant beverages

72%

Zareba D., Ziarno M.

Zeszyty Problemowe Postępów Nauk Rolniczych

2017

tom 591

The aim of this work was to investigate whether selected plant beverages can be a carrier of live cultures of lactic acid bacteria. Seven commercial dairy freeze-dried starters were analysed in the experiments. They were used to produce samples of fermented and non-fermented three market plant beverages (soy, rice, and coconut). The analysis of the plant beverage samples was carried out for three weeks of the refrigerated storage. The number of lactic acid bacteria cells (lactobacilli and streptococci) and pH were determined. In all starter cultures, a significantly higher share of streptococci than lactobacilli was observed. The viability of lactobacilli and streptococci was dependent on the type of plant beverage and the starter culture used, as well as on whether the beverage was fermented. Our experiments clearly show that the starter culture should be carefully selected for the specific type of plant beverage.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Zeszyty Problemowe Postępów Nauk Rolniczych

1 Bolin Z.

1 Libudzisz Z.

1 Moneta J.

1 Zareba D.

1 Ziarno M.

1 2017

1 1998

Wyniki wyszukiwania

Viability of Lactobacillus acidophilus in fermented milk products during refrigerated storage

The viability of yogurt bacteria in selected plant beverages