Viability of a native isolate of Lactobacillus brevis in a fermented milky drink.

被引：0
作者：
Alzate, BCS [1 ]
Campuzano, OIM [1 ]
Valencia, JUS [1 ]
机构：
[1] Univ Nacl Colombia, Medellin, Colombia
来源：
ARCHIVOS LATINOAMERICANOS DE NUTRICION | 2005年 / 55卷 / 04期
关键词：
probiotics; prebiotics; viability; Lactobacillus brevis; oat;
D O I：
暂无
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
Viability of a native isolate of Lactobacillus brevis in a fermented milky drink. The objective of this research was to test the viability of a native isolate of Lactobacillus brevis in two fermented milky drinks: a drink without prebiotic ingredient and another drink with oat flour (0.5%, p/v) as prebiotic ingredient. The viability of L. brevis was tested at 7, 14, and 21 after inoculation. Drink pH and lactic acid concentration was measured as a function of time (2, 7, 14, and 21 days after inoculation). The isolate was viable in both drinks because its counting plates was higher than 10(6) CFU/mL until day 21(st). Between the 7(th) and 14(th) day, the rate of growth was higher in the drink that included oat flour, however, at the day 21(st) the colony density was similar in both drinks.
引用
收藏
页码：350 / 353
页数：4
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