Survival of Lactobacillus acidphilus, L. Casei and Bifidobacterium lactis in coleslaw during refrigerated storage

Rodgers, S. and Odongo, R. (2002) Survival of Lactobacillus acidphilus, L. Casei and Bifidobacterium lactis in coleslaw during refrigerated storage Food Australia, 54 (5). pp. 185-188. ISSN 1032-5298

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Abstract

Probiotic bacteria, Lactobacillus acidphilus, L. casei and Bifidobacterium lactis were added to coleslaw and enumerated during 12 days of storage at 4 and 8 degrees celsius. Morality of the probiotic species varied from 50 tp 100% owing to high acidity cloeslaw (PH 4.1 - 4.9; titratable acidity 0.12 - 0.36). Increase in inoculation levels from 10(8) to 10(12) cfu/g resulted in higher final populations, but did not affectoverall survival. Increase in storage temperature accelerated viability loss. To reach therapeutic levels of L. acidophilus at 12 days at 4 and 8 degrees celsius. required very high inocula (>10(11) cfu/g). Similar inocula of L. casei reduced to <10(6) cfu/g by the third day of storage. Hence, coleslaw cannot be regarded as a suitable carrier for probiotic bascteria.

Item Type:Journal article
Subjects:D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies
D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies > D610 Food Science
Faculties:Brighton Business School
Faculty of Education and Sport > School of Service Management
ID Code:3376
Deposited By:Mrs Mercedita Hoare
Deposited On:17 Dec 2007
Last Modified:06 Mar 2013 14:36

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