Viability of lactic acid bacteria Lactobacillus acidophilus in the heat-treated beans (Phaseolus vulgaris L.)
Panghyova, E.(Vyskumny ustav potravinarsky, Bratislava (Slovak Republic) | Gloncakova, B.Vyskumny ustav potravinarsky, Bratislava (Slovak Republic))
Influence of the heat-treated beans (Phaseolus vulgaris L.) as a carrier, on the viability of cells of a lactic acid bacterium Lactobacillus acidophilus 982067 was studied under different storage conditions. It was found that cells of L. acidophilus remained viable on the carrier during 6 months and their viability did not decrease below 1.105 CFU.g/1 under the storage storage temperature of 4 deg C or -18 deg C. Results of these experiments on the viability of the incorporated cells of the given strain were confirmed in a real system, in spreads. Viability of the cells of the given strain did not decrease below the set limit during 7 days at 4 deg C and during 20 weeks at -18 deg C.
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Эту запись предоставил Slovak University of Agriculture in Nitra