Use of Lactiplantibacillus plantarum for dairy and non-dairy fermented products

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F22%3A43924335" target="_blank" >RIV/60461373:22330/22:43924335 - isvavai.cz</a>
Result on the web
<a href="https://cjfs.agriculturejournals.cz/artkey/cjf-202205-0008_use-of-lactiplantibacillus-plantarum-for-dairy-and-non-dairy-fermented-products.php" target="_blank" >https://cjfs.agriculturejournals.cz/artkey/cjf-202205-0008_use-of-lactiplantibacillus-plantarum-for-dairy-and-non-dairy-fermented-products.php</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/132/2022-CJFS" target="_blank" >10.17221/132/2022-CJFS</a>

Result language
angličtina
Original language name
Use of Lactiplantibacillus plantarum for dairy and non-dairy fermented products
Original language description
In this study, two strains of Lactiplantibacillus plantarum 299v and CCDM 181 were tested for their ability to grow in milk and soy beverage, for stability during cold storage of fermented beverages, compatibility with yoghurt culture and activity against yeasts. Both strains grew better in soy drink compared to milk. During co-culturing with the yoghurt culture, sufficient acidification of milk and soy beverage necessary for the production of fermented products was achieved. The stability of tested strains in media at pH 4.5 for 28 days at 5 °C was good. L. plantarum was effective in the inhibition of undesirable yeast growth, but the ability was strain-specific. Tested strains demonstrated also a strain-specific ability to suppress the growth of yoghurt culture bacteria. For a possible application of co-culturing L. plantarum with the yoghurt culture, verification of the mutual compatibility of specific strains is necessary.
Czech name
—
Czech description
—

Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages

Project
<a href="/en/project/QK1910036" target="_blank" >QK1910036: Utilization of various metabolites of wild strains of lactic acid bacteria and yeasts to suppress the occurrence of undesirable fungal contaminants and to prolong the shelf life of dairy and bakery products.</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)