EVALUATION OF THE VIABILITY OF GROWTH OF THE NATIVE STRAIN <I>Lactobacillus plantarum</I> LPBM10 AND COMMERCIAL STRAIN <I>Lactobacillus casei</I> ATCC393 IN CAPE GOOSEBERRY PULP AND GLUCOSE ISOTONIC SOLUTION

The aim of this work is to evaluate the survival of the strains Lactobacillus plantarum LPBM10 and Lactobacillus casei ATCC 393 in substrates of cape gooseberry pulp and glucose isotonic solution (14% w/w). A concentration of 0.5 is inoculated (McFarland scale) and it is stored at 4°C during 15 da...

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Autores principales:	Zaira T. MARÍN A., Misael CORTES R., Olga I. MONTOYA C.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2009
Materias:	functional foods probiotics Lactobacillus plantarum Lactobacillus casei cape gooseberry. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/2ba3069306124869bb4d34eddfe862bc
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spelling	oai:doaj.org-article:2ba3069306124869bb4d34eddfe862bc2021-11-19T04:15:45ZEVALUATION OF THE VIABILITY OF GROWTH OF THE NATIVE STRAIN <I>Lactobacillus plantarum</I> LPBM10 AND COMMERCIAL STRAIN <I>Lactobacillus casei</I> ATCC393 IN CAPE GOOSEBERRY PULP AND GLUCOSE ISOTONIC SOLUTION0121-40042145-2660https://doaj.org/article/2ba3069306124869bb4d34eddfe862bc2009-07-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/1932https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660 The aim of this work is to evaluate the survival of the strains Lactobacillus plantarum LPBM10 and Lactobacillus casei ATCC 393 in substrates of cape gooseberry pulp and glucose isotonic solution (14% w/w). A concentration of 0.5 is inoculated (McFarland scale) and it is stored at 4°C during 15 days. The counts were made from the dilution 108 in MRS agar, incubated at 37°C for 72 hours in microaerobic conditions. After 15 days counts in pulp and glucose solution are obtained, with averages for L. plantarum 3.23 ± 3.35 x 109 and 1.64 ± 1.57 x 109 CFU/mL and L. casei of 5.40 ± 2.36 x 108 and 7.34 ± 7.88 x 108 CFU/mL, respectively. The results show a good performance of both strains in the substrates, with levels above 106, approach considered in lacteous to define a food with probiotics. The development of these foods or substrates, are alternatives for direct consumption or impregnation solutions. This way allows the development of new products. Zaira T. MARÍN A.Misael CORTES R.Olga I. MONTOYA C.Universidad de Antioquiaarticlefunctional foodsprobioticsLactobacillus plantarumLactobacillus caseicape gooseberry.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 16, Iss 2 (2009)
institution	DOAJ
collection	DOAJ
language	EN
topic	functional foods probiotics Lactobacillus plantarum Lactobacillus casei cape gooseberry. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	functional foods probiotics Lactobacillus plantarum Lactobacillus casei cape gooseberry. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Zaira T. MARÍN A. Misael CORTES R. Olga I. MONTOYA C. EVALUATION OF THE VIABILITY OF GROWTH OF THE NATIVE STRAIN <I>Lactobacillus plantarum</I> LPBM10 AND COMMERCIAL STRAIN <I>Lactobacillus casei</I> ATCC393 IN CAPE GOOSEBERRY PULP AND GLUCOSE ISOTONIC SOLUTION
description	The aim of this work is to evaluate the survival of the strains Lactobacillus plantarum LPBM10 and Lactobacillus casei ATCC 393 in substrates of cape gooseberry pulp and glucose isotonic solution (14% w/w). A concentration of 0.5 is inoculated (McFarland scale) and it is stored at 4°C during 15 days. The counts were made from the dilution 108 in MRS agar, incubated at 37°C for 72 hours in microaerobic conditions. After 15 days counts in pulp and glucose solution are obtained, with averages for L. plantarum 3.23 ± 3.35 x 109 and 1.64 ± 1.57 x 109 CFU/mL and L. casei of 5.40 ± 2.36 x 108 and 7.34 ± 7.88 x 108 CFU/mL, respectively. The results show a good performance of both strains in the substrates, with levels above 106, approach considered in lacteous to define a food with probiotics. The development of these foods or substrates, are alternatives for direct consumption or impregnation solutions. This way allows the development of new products.
format	article
author	Zaira T. MARÍN A. Misael CORTES R. Olga I. MONTOYA C.
author_facet	Zaira T. MARÍN A. Misael CORTES R. Olga I. MONTOYA C.
author_sort	Zaira T. MARÍN A.
title	EVALUATION OF THE VIABILITY OF GROWTH OF THE NATIVE STRAIN <I>Lactobacillus plantarum</I> LPBM10 AND COMMERCIAL STRAIN <I>Lactobacillus casei</I> ATCC393 IN CAPE GOOSEBERRY PULP AND GLUCOSE ISOTONIC SOLUTION
title_short	EVALUATION OF THE VIABILITY OF GROWTH OF THE NATIVE STRAIN <I>Lactobacillus plantarum</I> LPBM10 AND COMMERCIAL STRAIN <I>Lactobacillus casei</I> ATCC393 IN CAPE GOOSEBERRY PULP AND GLUCOSE ISOTONIC SOLUTION
title_full	EVALUATION OF THE VIABILITY OF GROWTH OF THE NATIVE STRAIN <I>Lactobacillus plantarum</I> LPBM10 AND COMMERCIAL STRAIN <I>Lactobacillus casei</I> ATCC393 IN CAPE GOOSEBERRY PULP AND GLUCOSE ISOTONIC SOLUTION
title_fullStr	EVALUATION OF THE VIABILITY OF GROWTH OF THE NATIVE STRAIN <I>Lactobacillus plantarum</I> LPBM10 AND COMMERCIAL STRAIN <I>Lactobacillus casei</I> ATCC393 IN CAPE GOOSEBERRY PULP AND GLUCOSE ISOTONIC SOLUTION
title_full_unstemmed	EVALUATION OF THE VIABILITY OF GROWTH OF THE NATIVE STRAIN <I>Lactobacillus plantarum</I> LPBM10 AND COMMERCIAL STRAIN <I>Lactobacillus casei</I> ATCC393 IN CAPE GOOSEBERRY PULP AND GLUCOSE ISOTONIC SOLUTION
title_sort	evaluation of the viability of growth of the native strain <i>lactobacillus plantarum</i> lpbm10 and commercial strain <i>lactobacillus casei</i> atcc393 in cape gooseberry pulp and glucose isotonic solution
publisher	Universidad de Antioquia
publishDate	2009
url	https://doaj.org/article/2ba3069306124869bb4d34eddfe862bc
work_keys_str_mv	AT zairatmarina evaluationoftheviabilityofgrowthofthenativestrainilactobacillusplantarumilpbm10andcommercialstrainilactobacilluscaseiiatcc393incapegooseberrypulpandglucoseisotonicsolution AT misaelcortesr evaluationoftheviabilityofgrowthofthenativestrainilactobacillusplantarumilpbm10andcommercialstrainilactobacilluscaseiiatcc393incapegooseberrypulpandglucoseisotonicsolution AT olgaimontoyac evaluationoftheviabilityofgrowthofthenativestrainilactobacillusplantarumilpbm10andcommercialstrainilactobacilluscaseiiatcc393incapegooseberrypulpandglucoseisotonicsolution
_version_	1718420452211163136

EVALUATION OF THE VIABILITY OF GROWTH OF THE NATIVE STRAIN <I>Lactobacillus plantarum</I> LPBM10 AND COMMERCIAL STRAIN <I>Lactobacillus casei</I> ATCC393 IN CAPE GOOSEBERRY PULP AND GLUCOSE ISOTONIC SOLUTION

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