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Effect of level of starter culture on viability of probiotic bacteria in yoghurts
Ljerka Gregurek
orcid.org/0000-0003-4711-0971
; Probiotik d.o.o., Grada Gospića 1, 10000 Zagreb
Sažetak
The effect of level of inoculum on viability of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium spp.) during yoghurt manufacture and storage at 4 °C was investigated. Yoghurt production was performed using commercially available starter cultures. The viability of L. acidophilus was maintained at the level of 10000000 cfu/g up to 20-25 days storage. The counts and the stabilities of all three bifdobacteria starter cultures used were higher compared with L. acidophilus. Postacidification was slightly higher in yoghurts prepared with lower levels of inoculum. Associative yoghurt organisms and pH of yoghurt affected the viability of probiotic bacteria.
Ključne riječi
starter culture; viability; probiotic bacteria
Hrčak ID:
93337
URI
Datum izdavanja:
2.2.1999.
Posjeta: 1.115 *