Evaluation storage stability and acid tolerance of probiotic in commercial milk products

Ting, Felicia Shu Leng @ Zenny (2004) Evaluation storage stability and acid tolerance of probiotic in commercial milk products. Universiti Malaysia Sabah. (Unpublished)


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The survival of the probiotic bacteria Lactobacillus acidophilus in selected culture milk selected commercial products, namely plain Vitagen, flavour Vitagen and flavour Nutrigen, was investigated. The probiotic bacteria in culture milk had been evaluated using the nutrient agar as growth medium. The survival of probiotic bacteria was determined based on the existence of colonies on top of the nutrient agar. The results showed that the viability cells of probiotic bacteria in each sample decreased with time during storage at 4°C over 4 weeks. The probiotic bacteria could not survive in very acidic environment (pH2.5) but survive well in the pH range 3.5 to 5.5. The surviving cells of probiotic bacteria were, however highest at the pH 5.5. Consequently, the probiotic bacteria can survive easily in the human stomach since the pH of stomach is in the range of pH 4-pH 6.

Item Type: Academic Exercise
Keyword: Lactobacillus acidophilus, probiotic bacteria, culture milk, Vitagen, pH
Subjects: T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply
Department: SCHOOL > School of Science and Technology
Date Deposited: 20 Nov 2013 13:34
Last Modified: 11 Oct 2017 10:48
URI: https://eprints.ums.edu.my/id/eprint/7606

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