| Autor: |
Eva Dudriková, Mária Nagyová, Zuzana Dičáková |
| Jazyk: |
angličtina |
| Rok vydání: |
2017 |
| Předmět: |
|
| Zdroj: |
Potravinarstvo, Vol 11, Iss 1, Pp 597-601 (2017) |
| Druh dokumentu: |
article |
| ISSN: |
1337-0960 |
| DOI: |
10.5219/758 |
| Popis: |
All over the world, fermented dairy products have been consumed for nutrition and maintenance of good health for a very long time. This study evaluated the survival of Lactobacillus delbrueckii ssp. bulgaricus and Bifidobacterium animalis ssp. lactis BB-12 in yoghurts after the manufacturing during the shelf-life up to 21 days at 4 °C, which is mostly accepted by the consumers. The titratable acidity and pH showed the same patterns of increase or decline after manufacturing and storage of yoghurts. There was a significant difference (p Bifidobacterium animalis ssp. lactis BB-12) and on the packaging material (glass bottle versus plastic cup). It was observed, that counts of bifidobacteria were lower than counts of Lactobacillus delbrueckii ssp. bulgaricus (190 to 434 x 107 at 1d) and slowly increased (p 7) and then slowly declined to 6.33 x 107 in glass bottle and 2.33 x 107 in plastic cups, respectively. Lactobacillus delbrueckii ssp. bulgaricus multiplied better in glass bottles than in plastic cups, as observed during experimental period in-group with Bifidobacterium animalis ssp. lactis BB-12. At the end of the storage period at 4 ºC, viable counts of lactobacilli were higher (p -1) at the end of storage period (21 d). |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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