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

页码：27 / 38

页数：12

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