Detection of probiotic microorganisms in fermented dairy products

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F11%3A00180582" target="_blank" >RIV/62156489:43210/11:00180582 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

čeština

Original language name

Detekce probiotických mikroorganismů ve fermentovaných mléčných výrobcích

Original language description

Probiotics are living microorganisms, which have health benefits on human health. To provide health benefits is suggested the daily intake 100 g of product with concentration of living probiotics 106 /g of a product. Most often the probiotics are added to the fermented milk products. Fermented dairy products containing probiotic culture were selected. The samples on presence and number of probiotic bacteria were analysed. Probiotic bacteria Lactobacillus acidophilus, Lactobacillus rhamnosus and Bifidobacterium sp. contained in selected fermented milk products were detected on selective media and culture conditions evaluated in this study. The selected products were analysed from their production to the end of expiration period. In both products were proved the presence of lactic acid bacteria Lactobacillus acidophilus and Lactobacillus rhamnosus during the whole expiration period in amount higher than 106 CFU.ml-1. Amount of Bifidobacterium sp. was insufficient in both products.

Czech name

Detekce probiotických mikroorganismů ve fermentovaných mléčných výrobcích

Czech description

Probiotics are living microorganisms, which have health benefits on human health. To provide health benefits is suggested the daily intake 100 g of product with concentration of living probiotics 106 /g of a product. Most often the probiotics are added to the fermented milk products. Fermented dairy products containing probiotic culture were selected. The samples on presence and number of probiotic bacteria were analysed. Probiotic bacteria Lactobacillus acidophilus, Lactobacillus rhamnosus and Bifidobacterium sp. contained in selected fermented milk products were detected on selective media and culture conditions evaluated in this study. The selected products were analysed from their production to the end of expiration period. In both products were proved the presence of lactic acid bacteria Lactobacillus acidophilus and Lactobacillus rhamnosus during the whole expiration period in amount higher than 106 CFU.ml-1. Amount of Bifidobacterium sp. was insufficient in both products.

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

EE - Microbiology, virology

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2011

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinárstvo - Food Science (elektronická verze)

ISSN

1337-0960

e-ISSN

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Volume of the periodical

5

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

3

Pages from-to

345-348

UT code for WoS article

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EID of the result in the Scopus database

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