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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/QK1910036" target="_blank" >QK1910036: Využití potenciálu různých metabolitů divokých kmenů bakterií mléčného kvašení a kvasinek k potlačení výskytu nežádoucích fungálních kontaminantů a prodloužení trvanlivosti mléčných a pekařských výrobků.</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název periodika

Czech Journal of Food Science

ISSN

0862-8653

e-ISSN

1805-9317

Svazek periodika

40

Číslo periodika v rámci svazku

5

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

392-399

Kód UT WoS článku

000876790300001

EID výsledku v databázi Scopus

—