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COMPARISON OF OCCURENCE LACTIC ACID BACTERIA IN CHOSEN YOGURTS

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Author(s): Libuša Lengyelova | Dagmar Kozelová | Ľudmila Trstenovičová | Silvia Pinterová

Journal: Potravinarstvo : Scientific Journal for Food Industry
ISSN 1338-0230

Volume: 4;
Issue: 4;
Start page: 38;
Date: 2010;
Original page

Keywords: yogurt | lactic acid bacteria | Streptococcus thermophillus | Lactobacillus bulgaricus

ABSTRACT
The yogurt is healthy food, which contains at least 100 million cultures per gram. Probiotic bacteria have been proven to reduce the effects of some gastrointestinal problems, probiotics can greatly reduce lactose intolerance, have also been proven to prevent colon cancers, there are also a natural immune system booster. In our research we detected numbers of lactid acid bacteria in yogurts in slovak market. There were classical yogurts, yogurts with probiotics, yogurts with fat and non fat. We numbered lactid acid bacteria from and after expiration, in agars MRS and Lee´s. In examined yogurts we detected from expiration from 78.107  to 169.107  and after expiration from 59.107 to 133.107 lactic acid bacteria in 1 ml of yogurt. In agreement with Food Codex of SR (2010) of rules all these yogurts satisfy number of lactid acid bacteria. doi:10.5219/31
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