Wpływ czynników technologicznych na przeżywalność Lb. acidophilus i Lb. casei | The influence of technological factors on the survivability of Lb. acidophilus and Lb. casei
2018
Wojtczak, Adrian | Ziarno, Małgorzata | Czarniak, Katarzyna
The survivability of ten examined strains of the Lactobacillus genus was dependent, to a great extent, on the technological factors. The fermentation process affected positively both the survivability of all strains and the number of bacterial cells. Refrigeration storage time did not affect the survivability of only one strain. In the case of four strains, no relationship between the survivability and aeration was found. For four strains aeration of the environment had a positive effect. In the case of one strain, a better growth was observed under non-aerated conditions. For one strain aeration had different effects on survivability depending on whether or not the fermentation had been carried out. For fermented samples, aeration had a positive effect on survivability, and for non-fermented samples - no longer. The majority of strains were affected by at least two of the three factors studied.
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