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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.
Keywords: lactic acid bacteria, probiotics, malt beverage, bioactive beverage, pH 2.0-2.5, deoxycholate sodium
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue1/volume/3_1_2005.pdf

For citation:

MLA Kraszewska, Joanna, et al. "THE SELECTED PROBIOTIC PROPERTIES OF LACTOBACILLUS PLANTARUM STRAINS AND THEIR APPLICATION TO PRODUCTION OF BIOACTIVE MALT BEVERAGES." Acta Sci.Pol. Technol. Aliment. 4.1 (2005): 27-38.
APA 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
ISO 690 KRASZEWSKA, Joanna, WZOREK, Wiesław, SZTANDO, Eliza. THE SELECTED PROBIOTIC PROPERTIES OF LACTOBACILLUS PLANTARUM STRAINS AND THEIR APPLICATION TO PRODUCTION OF BIOACTIVE MALT BEVERAGES. Acta Sci.Pol. Technol. Aliment., 2005, 4.1: 27-38.