Use of probiotic strains of Lactobacillus acidophilus and Bifidobacterium longum instead of traditional starter cultures in fermented meat products
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F11%3A43867070" target="_blank" >RIV/70883521:28110/11:43867070 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Use of probiotic strains of Lactobacillus acidophilus and Bifidobacterium longum instead of traditional starter cultures in fermented meat products
Original language description
Common starter cultures in fermented sausages were substituted by probiotic strains of Lactobacillus acidophilus and Bifidobacterium longum. Important characteristics of the traditional and the probiotic sausages were compared. The contrasted characteristics included numbers of lactobacilli and bifidobacteria; contents of fat, fatty acids, lactic acid, acetic acid, and butyric acid; pH value; water activity, and sensory properties. The potential probiotic effect was evaluated by enumeration of bifidobacteria and lactobacilli in stool samples of 15 consumers before and after 14-day consumption of sausages. Results of the above analyses showed satisfactory technological and better sensory properties of the sausages containing probiotic strains. The numbers of lactobacilli in stool samples increased significantly after the consumption of the probiotic sausages. The numbers of bifidobacteria in stool did not change.
Czech name
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Czech description
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Classification
Type
D - Article in proceedings
CEP classification
EE - Microbiology, virology
OECD FORD branch
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Result continuities
Project
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Continuities
V - Vyzkumna aktivita podporovana z jinych verejnych zdroju
Others
Publication year
2011
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
From research to practice application - Conference book
ISBN
978-80-968618-6-6
ISSN
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e-ISSN
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Number of pages
2
Pages from-to
42-43
Publisher name
Ústav fyziológie hospodárskych zvierat Slovenská akademia vied
Place of publication
Košice
Event location
Smolenice
Event date
Jun 15, 2011
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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