Viability of the probiotic bacteria L. acidophilus in dairy products

Authors

  • Janka Koreňová

DOI:

https://doi.org/10.5219/147

Keywords:

L. acidophilus, probiotics, viability, dairy food

Abstract

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-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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Published

2011-11-30

How to Cite

Koreňová, J. . (2011). Viability of the probiotic bacteria L. acidophilus in dairy products. Potravinarstvo Slovak Journal of Food Sciences, 5(4), 34–37. https://doi.org/10.5219/147

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