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Evaluation of the possible use of potentially probiotic Lactobacillus strains in dairy products
Author(s) -
MODZELEWSKAKAPITUŁA MONIKA,
KŁĘBUKOWSKA LUCYNA,
KORNACKI KAZIMIERZ
Publication year - 2008
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2008.00392.x
Subject(s) - starter , food science , probiotic , lactobacillus fermentum , lactobacillus plantarum , fermentation , lactobacillus , streptococcus thermophilus , biology , bacteria , chemistry , lactic acid , genetics
In the study, the ability of two potentially probiotic strains Lactobacillus plantarum 14 and Lactobacillus fermentum 4a to milk fermentation and the possibility to use them in yogurt production were investigated. The strains did not acidify milk during 24 h and 72 h fermentation at 37C, but grew well and remained at the level of 10 8 colony‐forming units (CFU)/mL during 21 days of cold storage. Their application to yogurt production along with commercial starter culture consisted on L. delbrueckii ssp. bulgaricus and S. thermophilus allowed to obtain products with typical sensory properties, pH values and numbers of potentially probiotic bacteria at desired level 10 7 CFU/mL.