Original scientific paper
The survival of Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium spp. during the storage of fermented milk
Irena Rogelj
orcid.org/0000-0002-2056-4888
; Institute for Dairying Zootechnical Dapt., Biotechnical faculty University of Ljubljana, Slovenia
Andreja Miklič-Anderlič
Bojana Bogovič-Matijašić
Abstract
The viable counts of Lactobacillus acidophilus (L. acidophilus), Bifidobacterium ssp. and Streptococcus salivarius subsp. thermophilus (Str. thermophilus) and the survival of these bacteria in commercial fermented milks during the four weeks storage at 7 ± 1 °C were investigated. The titratable acidity and pH value of samples were measured as well. The fermented milk samples in original packaging were supplied by three dairies (coded A, B and C) one-day post production. First analysis of samples were done 24 hours after manufacture. During storage, samples were tested in seven days intervals. Str. thermophilus populations were in the range of 3 x 108 to 9 x 108 cfu/g and survived at levels greater than 108 cfu/g till the end of the storage for all fermented milk samples. The highest counts of L. acidophilus were found in samples A, but also in samples B while in C remained above the recommended limit of one million viable cells per gram throughout the storage period. The most variable was the count of Bifidobacterium spp. Mean values for the viable count one day post-production ranged from 4.6x102 to 2.3x106/g.
Keywords
fermented milk; storage; Lactobacillus acidophilus; Streptococcus salivarius subsp. thermophilus; Bifidobacterium spp
Hrčak ID:
94736
URI
Publication date:
9.1.1998.
Visits: 1.873 *