The Impact of Selected Factors on the Survival Rate of Probiotic Bacteria in Natural Bio-yoghurts Made from Cow’s Milk

• Autorzy: Wanda Kudełka

Warianty tytułu

PL

Wpływ wybranych czynników na przeżywalność bakterii probiotycznych w biojogurtach naturalnych z mleka krowiego

• Języki publikacji: EN

Abstrakty

EN

The paper examines the survival rate of probiotic bacteria in natural cow’s milk bio-yoghurts depending on the pasteurisation variant of raw material and packaging type used. According to FAO/WHO recommendations, the survival rate of probiotic bacteria should not be lower than 106 cfu/ml on the last day of a yoghurt’s expiration date. This probiotic bacteria count constitutes a therapeutic minimum for bio-drinks. The type of packaging applied did not statistically significantly impact the count or the survival rate of probiotic bacteria. The pasteurisation temperature had a statistically significant impact, but only on the survival rate of the B. bifidum genus – the application of a higher temperature favoured the growth of the population of these bacteria. As regards the count of Str. thermophilus, this impact was observed only 12 hours after manufacturing the yoghurt.

Słowa kluczowe

EN

bio-yoghurts; probiotic bacteria; survival rate of probiotic bacteria

• Wydawca: Wydawnictwo Uniwersytetu Ekonomicznego w Krakowie
• Czasopismo: Zeszyty Naukowe Uniwersytetu Ekonomicznego w Krakowie
• Rocznik: 2011
• Numer: 874
• Strony: 79-87

Twórcy

autor

Wanda Kudełka

• Uniwersytet Ekonomiczny w Krakowie, Katedra Towaroznawstwa Żywności, ul. Sienkiewicza 5, 30-033 Kraków, Poland,

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