abstract: 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 106-107
cfu/cm3 in case of pH 2.5, and 102-105 cfu/cm3
for pH 2.0. A number of lactic acid bacteria was examined in 1, 2 and 3 mmol/dm3
of deoxycholate sodium solution after the time of 3, 6 and 24 hours of
incubation. After 24 h of incubation in 3 mmol/dm3 solution of
deoxycholate sodium the determined amount of bacteria was 101-105
cfu/ml.
for citation: Kraszewska J.,Wzorek W.,Sztando E., 2005. THE SELECTED PROBIOTIC PROPERTIES OF LACTOBACILLUS PLANTARUM STRAINS AND THEIR APPLICATION TO PRODUCTION OF BIOACTIVE MALT BEVERAGES. Acta Sci.Pol., Technol. Aliment. 4(1), 27-38