Survival and therapeutic potential of probiotic microorganisms in fermented milk
2001
Mijacevic, Z. | Bulajic, S. | Nedic, D. (University of Belgrade, Belgrade (Yugoslavia). Faculty of Veterinary Medicine)
The survival and therapeutic potential of probiotic microorganisms in fermented milk is estimated on the basis of the number present. The level of probiotic microorganisms which has a positive prophylactic effect and therefore therapeutic potential is 10**6 cfu/ml. After the fermentation process and during the storage period the number of probiotic microorganims in fermented milk should remain 10**6 cfu/ml/. One mono and two mixed cultures of lactic acid bacteria were investigated. The mono culture consisted of Lactobacillus acidophilus. The first mixed culture contained Lactobacillus acidophilus, Bifidobacterium spp. and Streptococcus salivarius subsp. thermophilus. The second mixed culture, besides the above mentioned bacteria also contained Bifidobacterium longum BB 536. Milk fermentation was carried out in laboratory conditions using sterile 9% reconstituited skimmed milk, incubated at 37 deg C till the optimum pH value for fermented milk was obtained. The number of lactic acid bacteria and change of pH value were determined after 1, 4 and 8 days storage at 8 +/- 1 deg C. It was found that Lactobacillus acidophilus number in the milk fermented with the monoculture remained above the therapeutic minimum during 8 days storage. Moreover, the number of Lactobacillus acidophilus and Bifidobacterium spp. in the milk fermented with the 1st mixed culture remained above the therapeutic minimum during the storage period of 8 days. The number of Bifidobacterium longum BB 536 in fermented milk obtained with the 2nd mixed culture also remained above the therapeutic minimum during the storage period of 8 days.
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