VIABILITY OF LACTOBACILLUS ACIDOPHILUS IN FERMENTED MILK PRODUCTS DURING REFRIGERATED STORAGE
 
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Pol. J. Food Nutr. Sci. 1998;48(3):465–472
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ABSTRACT
The viability was studied for Lactobacillus acidophilus strains (B, V-74, CH-2 and CH-5) and their mixtures in fermented milk products under refrigeration at 70C for 35 days. Lactobacillus acidophilus B exhibited no significant loss in viability after 35 days and maintained above 107 cfu/mL of live cell numbers following 35 days. Strain CH-5 showed the poorest survival and its viable counts at the end-point of the test were around 104 cfu/mL. The mixtures of Lactobacillus acidophilus strains had a lower loss in viability than single-strain cultures. Their viable cell counts were over 107 cfu/mL, which was more than the desired therapeutic-minimum dose. Regarding the viability displayed by the 4 strains, Lactobacillus acidophilus strain B is suggested to be the best culture for further use. Moreover, use of a mixed-strain culture of Lactobacillus acidophilus as a starter presents a good way to improve the viability of the organism during storage.
ISSN:1230-0322