Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue2/volume2/5_2_2003.pdf
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.
Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue2/volume2/5_2_2003.pdf
Keywords: lactic acid bacteria, probiotic, ability of survival, storage, kvass, “malt beverage”
For citation:
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
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
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http://www.food.actapol.net/tom2/zeszyt2/abstrakt-5.html