Survival of Lactobacillus acidophilus and Bifidobacterium lactis in Probiotic Yogurts
[摘要] BackgroundandObjective:TherequiredamountofLactobacillusacidophilusandBifidobacteriumlactistogainbeneficialeffectsinprobioticproductsisatleast106viableprobioticcells/mlorg.Acidityisoneoftheimportantfactorsthataffectthesurvivalofprobioticbacteriaintheseproducts.Theaimofthisstudywastoevaluatethesurvivalofprobioticbacteriaandacidityintreeprobioticyogurts.SubjectsandMethods:ThisstudywasconductedonprobioticyogurtsamplesfromA,BandCcompaniestoevaluatethesurvivalofLactobacillusacidophilusandBifidobacteriumlactisandtheacidityduringstorage.Thepourplatemethodofculturewasusedinanaerobicincubationconditions,at37°Cforatleast72hrwerementioned.Results:Thefinalnumberofprobioticbacteriainalloftheyogurtsamplesweresignificantlydecreased(P=0.00).Acidityofallofyogurtswassignificantlyincreased.ThetotalcountofbacteriainAyogurtwasmorethantwoothersafter20days.Conclusion:Itseemsthatselectedusefulcombinationofprobioticbacteriathatreducedacidproduction,improvetheviabilityofthethem.Alsotheuseofthetechnologysuchasdrying,encapsulationandaddingprebioticmaybeincreasesthesurvivalofprobioticbacteria.
[发布日期] [发布机构]
[效力级别] [学科分类] 基础医学
[关键词] [时效性]
