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1 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

1 2002

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Survival rate of chosen Lactobacillus bacteria type in media of different pH

100%

Goderska K. , Czarnecka M. , Czarnecki Z.

2002

tom 05

nr 1

This work presents the survival rate of the Lactobacillus rhamnosus and Lactobacillus plantarum bacteria in a changing pH medium inhibiting their growth. The bacteria were kept in pH ranging from 2 6, which is a pH of pickled vegetables or stomach. The growth of the bacteria was measured with the use of the method of inoculation onto Petries plates and nephelometric method. The longest survival rate of the bacteria was noticed in the pH ranging from 4 6. Moreover, the growth of the bacteria is correlated with the absorbance level measured with a nephelometric method. The results of the experiments upheld the presumption saying that the Loctobacillus plantarum bacteria are able to survive in mans stomach the time they spend there together with the food.