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Issue 4 (1) 2005 pp. 27-38

Joanna Kraszewska, Wiesław Wzorek, Eliza Sztando

THE SELECTED PROBIOTIC PROPERTIES OF LACTOBACILLUS PLANTARUM STRAINS AND THEIR APPLICATION TO PRODUCTION OF BIOACTIVE MALT BEVERAGES

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.
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue1/volume1/3_1_2005.pdf
Keywords: lactic acid bacteria, probiotics, malt beverage, bioactive beverage, pH 2.0-2.5, deoxycholate sodium
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
Streszczenie w języku polskim:
http://www.food.actapol.net/tom4/zeszyt1/abstrakt-3.html