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 1032-5298Full text not available from this repository.
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
|Depositing User:||Mrs Mercedita Hoare|
|Date Deposited:||17 Dec 2007|
|Last Modified:||06 Mar 2013 14:36|
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