Resumen

SALAZAR ALZATE, Blanca Cecilia; MONTOYA CAMPUZANO, Olga Inés  y  SEPULVEDA VALENCIA, José Uriel. Viabilidad de un aislado nativo de Lactobacillus brevis en una bebida láctea Fermentada  . ALAN [online]. 2005, vol.55, n.4, pp.350-353. ISSN 0004-0622.

The objective of this research was to test the viability of a native isolate of Lactobacillus brevis in two fermented milky drinks: a drink without prebiotic ingredient and another drink with oat flour (0.5%, p/v) as prebiotic ingredient. The viability of L. brevis was tested at 7, 14, and 21 after inoculation. Drink pH and lactic acid concentration was measured as a function of time (2, 7, 14, and 21 days after inoculation). The isolate was viable in both drinks because its counting plates was higher than 10⁶ CFU/mL until day 21^st. Between the 7^th and 14^th day, the rate of growth was higher in the drink that included oat flour, however, at the day 21^st the colony density was similar in both drinks.

Palabras clave : Probiotics; prebiotics; viability.