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Issue 2 (2) 2003 pp. 47-56

Wiesław Wzorek, Sylwia Bonin, Joanna Koskowska

ATTEMPT TO OBTAIN BEVERAGE CONTAINING VIABLE LACTIC ACID BACTERIA AND ESTIMATION OF THEIRSURVIVAL ABILITY AT THE SELECTED TEMPERATURES

Abstract The aim of this work was to obtain “malt beverage” which includes viable cultures of lactic acid bacteria from Lactobacillus plantarum species and to estimate lifetime of these bacteria during 2-months of storing in temperature of 22°C and 6°C. After concluding storage period, a number of bacteria cells was in a range of 107-108 cfu/cm3 that is at higher level than minimum numbers of lactic acid bacteria needed for probiotical prod-ucts. A decrease of pH value from 3.97 to 3.46 and 3.28 was observed in relation to stor-age temperature and an increase of total acidity from 0.14 to 0.27 and 0.60 g/100 cm3 of a product. After storage period /and during it/ a good sensor quality of “malt beverage” was re-ported.
Keywords: lactic acid bacteria, probiotic, ability of survival, storage, kvass, “malt beverage”
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/5_2_2003.pdf

For citation:

MLA Wzorek, Wiesław, et al. "ATTEMPT TO OBTAIN BEVERAGE CONTAINING VIABLE LACTIC ACID BACTERIA AND ESTIMATION OF THEIRSURVIVAL ABILITY AT THE SELECTED TEMPERATURES." Acta Sci.Pol. Technol. Aliment. 2.2 (2003): 47-56.
APA Wzorek W.,Bonin S.,Koskowska J. (2003). ATTEMPT TO OBTAIN BEVERAGE CONTAINING VIABLE LACTIC ACID BACTERIA AND ESTIMATION OF THEIRSURVIVAL ABILITY AT THE SELECTED TEMPERATURES. Acta Sci.Pol. Technol. Aliment. 2 (2), 47-56
ISO 690 WZOREK, Wiesław, BONIN, Sylwia, KOSKOWSKA, Joanna. ATTEMPT TO OBTAIN BEVERAGE CONTAINING VIABLE LACTIC ACID BACTERIA AND ESTIMATION OF THEIRSURVIVAL ABILITY AT THE SELECTED TEMPERATURES. Acta Sci.Pol. Technol. Aliment., 2003, 2.2: 47-56.