Evaluation of the possible use of potentially probiotic Lactobacillus strains in dairy products

Autor:	Kazimierz Kornacki, Lucyna Kłębukowska, Monika Modzelewska-Kapituła
Rok vydání:	2008
Předmět:	biology Lactobacillus fermentum Process Chemistry and Technology food and beverages Cold storage Bioengineering Lactobacillaceae biology.organism_classification law.invention Probiotic Starter law Lactobacillus Fermentation Food science Lactobacillus plantarum Food Science
Zdroj:	International Journal of Dairy Technology. 61:165-169
ISSN:	1471-0307 1364-727X
DOI:	10.1111/j.1471-0307.2008.00392.x
Popis:	In the study, the ability of two potentially probiotic strains Lactobacillus plantarum 14 and Lactobacillus fermentum 4a to milk fermentation and the possibility to use them in yogurt production were investigated. The strains did not acidify milk during 24 h and 72 h fermentation at 3 7°C, but grew well and remained at the level of 10 8 colony-forming units (CFU)/mL during 21 days of cold storage. Their application to yogurt production along with commercial starter culture consisted on L. delbrueckii ssp. bulgaricus and S. thermophilus allowed to obtain products with typical sensory properties, pH values and numbers of potentially probiotic bacteria at desired level 10 7 CFU/mL.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e038e8917419d4a6a38aeb7219417fe4 https://doi.org/10.1111/j.1471-0307.2008.00392.x Zobrazit plný text záznamu Plný text ve formátu PDF