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Issue 6 (1) 2007 pp. 69-81

Joanna Kraszewska, Wiesław Wzorek

Warsaw Agricultural University SGGW

CHANGES OF THE SELECTED PROPERTIES OF LACTOBACILLUS PLANTARUM ATCC 4080 DURING STORAGE OF MALT BEVERAGE

Abstract It is possible to obtain malt beverage, which includes high number of viable lactic acid bacteria and has a good sensor quality for eight weeks of storage at the temperature of 22°C. L. plantarum ATCC 4080 strain after four weeks of storage did not reveal antagonistic activity against spoilage and pathogenic bacteria. This strain after two, six and eight weeks of storage had antagonistic properties. The tested strain after two and four weeks of storage did not survive during incubation at pH 2.5 and next in malt beverage with 3 mmol/dm3 deoxycholate sodium, while survived in these conditions after six and eight weeks. In case of incubation at pH 2.5 and next in aqueous solution of deoxycholate sodium tested strain after four and six weeks of storage had survival ability. The survival ability in these conditions of the tested strain after two and eight weeks of storage were not investigated.
Keywords: lactic acid bacteria, malt beverage, probiotics, antagonism activity, low pH, deoxycholate sodium
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue1/volume/7_1_2007.pdf

For citation:

MLA Kraszewska, Joanna, and Wiesław Wzorek. "CHANGES OF THE SELECTED PROPERTIES OF LACTOBACILLUS PLANTARUM ATCC 4080 DURING STORAGE OF MALT BEVERAGE." Acta Sci.Pol. Technol. Aliment. 6.1 (2007): 69-81.
APA Kraszewska J., Wzorek W. (2007). CHANGES OF THE SELECTED PROPERTIES OF LACTOBACILLUS PLANTARUM ATCC 4080 DURING STORAGE OF MALT BEVERAGE. Acta Sci.Pol. Technol. Aliment. 6 (1), 69-81
ISO 690 KRASZEWSKA, Joanna, WZOREK, Wiesław. CHANGES OF THE SELECTED PROPERTIES OF LACTOBACILLUS PLANTARUM ATCC 4080 DURING STORAGE OF MALT BEVERAGE. Acta Sci.Pol. Technol. Aliment., 2007, 6.1: 69-81.