THE SELECTED PROBIOTIC PROPERTIES OF LACTOBACILLUS PLANTARUM STRAINS AND THEIR APPLICATION TO PRODUCTION OF BIOACTIVE MALT BEVERAGES

被引：0
|
作者：
Kraszewska, Joanna [1 ]
Wzorek, Wieslaw [1 ]
Sztando, Eliza [1 ]
机构：
[1] Szkola Glowna Gospodarstwa Wiejskiego Warszawie, Warsaw, Poland
来源：
ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA | 2005年 / 4卷 / 01期
关键词：
lactic acid bacteria; probiotics; malt beverage; bioactive beverage; pH; 2.0-2.5; deoxycholate sodium;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The survival ability at malt beverage wort with pH 2.0 and 2.5 of tested strains was investigated at the time 0, 1, 2, 3, 4 and 6 hours. In general, tested strains of lactic acid bacteria showed high resistance at low pH and after 6 hours of incubation observed viable cells on the range 10(6) - 10(7) cfu/cm(3) in case of pH 2.5, and 10(2) - 10(5) cfu/cm(3) for pH 2.0. A number of lactic acid bacteria was examined in 1, 2 and 3 mmol/dm(3) of deoxycholate sodium solution after the time of 3, 6 and 24 hours of incubation. After 24 h of incubation in 3 mmol/dm(3) solution of deoxycholate sodium the determined amount of bacteria was 10(1) - 10(5) cfu/ml.
引用
收藏
页码：27 / 38
页数：12
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