VIABILITY OF THE PROBIOTIC BACTERIA L. ACIDOPHILUS IN DAIRY PRODUCTS

<p><span style="font-size: 12pt; font-family: "Times New Roman"; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: SK; mso-fareast-language: SK; mso-bidi-language: AR-SA;">A number of health benefits have been claimed for probiotic bacteria such as <em>Lactobacillus acidophilus</em>. Because of the potential health benefits, these organisms are increasingly incorporated into dairy foods. Viability of probiotic bacteria is important in order to provide health benefits. However, many studies have shown low viability of probiotics in market preparations. This study cover selective enumeration and survival of probiotic bacteria <em style="mso-bidi-font-style: normal;">L. acidophilus</em> in some dairy drinks. </span><span style="font-size: 12pt; color: black; font-family: "Times New Roman"; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN; mso-fareast-language: SK; mso-bidi-language: AR-SA;" lang="EN">L. acidophilus was found in the range from 10⁶ to 10⁷ CFU.g^-</span>^{<span style="font-size: 12pt; color: black; font-family: "Times New Roman"; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN; mso-fareast-language: SK; mso-bidi-language: AR-SA;" lang="EN">1 </span>}<span style="font-size: 12pt; color: black; font-family: "Times New Roman"; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN; mso-fareast-language: SK; mso-bidi-language: AR-SA;" lang="EN">in</span><span style="font-size: 12pt; color: black; font-family: "Times New Roman"; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN; mso-fareast-language: SK; mso-bidi-language: AR-SA;" lang="EN"> five types of fermented milk products containing probiotic cultures. T<span style="background: #e6ecf9;">wo investigated products were up to standard according to Regulation of Ministry of Agriculture and Ministry of Health of Slovak Republic.<br /><br /><strong>doi: 10.5219/147</strong></span></span></p>