COMPARISON OF OCCURENCE LACTIC ACID BACTERIA IN CHOSEN YOGURTS

Article English OPEN
Silvia Pinterová ; Ľudmila Trstenovičová ; Dagmar Kozelová ; Libuša Lengyelova (2010)
  • Publisher: HACCP Consulting
  • Journal: Potravinarstvo (issn: 1338-0230, eissn: 1337-0960)
  • Related identifiers: doi: 10.5219/31
  • Subject: yogurt, lactic acid bacteria, Streptococcus thermophillus, Lactobacillus bulgaricus | Nutrition. Foods and food supply | TX341-641

<span style="line-height: 115%; font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: Calibri; mso-ansi-language: SK; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;"><span style="line-height: normal; font-size: medium;"><div style="mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 194.0pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 52.45pt; mso-element-top: 60.8pt; mso-height-rule: exactly;"><table style="height: 267px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td style="padding-top: 3.1pt; padding-right: 0cm; padding-bottom: 3.1pt; padding-left: 0cm;" height="267" align="left" valign="top"><div style="mso-element: para-border-div; border: none; border-bottom: solid windowtext 2.25pt; padding: 0cm 0cm 1.0pt 0cm;"><p class="MsoNormal" style="text-align: justify; border: none; mso-border-bottom-alt: solid windowtext 2.25pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm; mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 194.0pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 52.45pt; mso-element-top: 60.8pt; mso-height-rule: exactly;"><span style="font-size: 10.0pt; mso-bidi-font-weight: bold;">The yogurt is healthy food, which contains at least 100 million cultures per gram. Probiotic </span><span style="font-size: 10.0pt; mso-ansi-language: EN-US;" lang="EN-US">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.</span><strong><span style="font-size: 10.0pt;" lang="EN-US"> </span></strong><span style="font-size: 10.0pt;">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&acute;s. In examined yogurts we detected from expiration from 78.10<sup>7</sup><span style="mso-spacerun: yes;">&nbsp; </span>to 169.10<sup>7</sup><span style="mso-spacerun: yes;">&nbsp; </span>and after expiration from 59.10<sup>7</sup> to 133.10<sup>7 </sup>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.</span></p><p class="MsoNormal" style="text-align: justify; border: none; mso-border-bottom-alt: solid windowtext 2.25pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm; mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 194.0pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 52.45pt; mso-element-top: 60.8pt; mso-height-rule: exactly;">&nbsp;</p><p class="MsoNormal" style="text-align: justify; border: none; mso-border-bottom-alt: solid windowtext 2.25pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm; mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 194.0pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 52.45pt; mso-element-top: 60.8pt; mso-height-rule: exactly;"><span style="font-size: 10.0pt;"><span style="font-size: 12px;"><strong>doi:10.5219/31</strong></span></span></p></div></td></tr></tbody></table></div></span></span>
Share - Bookmark