Izvorni znanstveni članak

Growth of Lactobacillus acidophilus in mixed starter cultures

Ana Banina ; Tehnološko-metalurški fakultet, Beograd, Srbija
Marina Levata
Danica Ivanović
Dragojlo Obradović ; Poljoprivredni fakultet, Nemanjina 6, 11080 Beograd, Srbija
Ljubiša Topisirović ; Centar za genetičko inženjerstvo, Beograd, Srbija

Sažetak

In this paper growth and biochemical characteristics of 3. L. acidophilus strains were tested. The strains were stable and fermented milk between 17-24 hours. There was a certain variability between the strains in carbohydrate fermentation, proteolytic activity, growth rate and bile salts tolerance. On the basis of these tests the strain L. acidophilus (L.a.C) in combination with S. lactis. ssp. diacetylactis 2100 was selected. Acidophilus milk produced with this culture, showed much better organoleptic properties compared to control. It was also found that after 3 days, strain L. acidophilus become dominant in population.

Ključne riječi

Lactobacillus acidophilus; mixed starter cultures

Hrčak ID:

100878

URI

https://hrcak.srce.hr/100878

Datum izdavanja:

1.6.1989.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.309 *