Use of probiotic strains of Lactobacillus acidophilus and Bifidobacterium longum instead of traditional starter cultures in fermented meat products

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Use of probiotic strains of Lactobacillus acidophilus and Bifidobacterium longum instead of traditional starter cultures in fermented meat products

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Use of probiotic strains of Lactobacillus acidophilus and Bifidobacterium longum instead of traditional starter cultures in fermented meat products

Popis výsledku anglicky

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.

Druh

D - Stať ve sborníku

CEP obor

EE - Mikrobiologie, virologie

OECD FORD obor

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Projekt

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Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2011

Kód důvěrnosti údajů

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

Název statě ve sborníku

From research to practice application - Conference book

ISBN

978-80-968618-6-6

ISSN

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e-ISSN

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Počet stran výsledku

2

Strana od-do

42-43

Název nakladatele

Ústav fyziológie hospodárskych zvierat Slovenská akademia vied

Místo vydání

Košice

Místo konání akce

Smolenice

Datum konání akce

15. 6. 2011

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

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