A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus. 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 L. acidophilus in some dairy drinks. L. acidophilus was found in the range from 106 to 107 CFU.g-1 in five types of fermented milk products containing probiotic cultures. Two investigated products were up to standard according to Regulation of Ministry of Agriculture and Ministry of Health of Slovak Republic.
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出版者
HACCP Consulting
其它主题
L. acidophilus; Dairy food
语言
英语
格式
application/pdf
许可
Copyright (c) 2020 Potravinarstvo Slovak Journal of Food Sciences
类型
Journal Article; Journal Part
来源
Potravinárstvo; Vol 5 No 4 (2011): Potravinarstvo; 34-37, Potravinarstvo Slovak Journal of Food Sciences; Vol. 5 No. 4 (2011): Potravinarstvo; 34-37, 1337-0960
2025-07-17
2026-02-03
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