Viability of probiotic micro-organisms (Lactobacillus acidophilus La-5 and Bifidobacterium animalis subsp lactis Bb-12) in ice cream

The purpose of this research was to determine the survival of two probiotic micro-organisms in ice creams (4% fat). The micro-organisms were Lactobacillus acidophilus La-5 and Bifidobacterium animalis subsp. lactis Bb-12. To meet this objective, an ice cream mixture was formulated and subjected to three treatments. Treatment 1 was inoculated with L. acidophilus, treatment 2 with B. lactis and the third treatment was inoculated with a mixture of both bacteria inoculated in 1 : 1 proportions. The inoculation was with 4% culture for each treatment. The final products were stored at -25 degrees C for 60 days. The ice cream inoculated with L. acidophilus had a final concentration of 2 x 10(6) cfu/g and the survival rate was 87%. The treatment inoculated with B. lactis had a final concentration of 9 x 10(6) cfu/g, with a logarithmic decrease of 10%. When both micro-organisms were inoculated together, the survival rate was 86%.