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

S. Rodgers, R. Odongo

Research output: Contribution to journalArticle

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.
Original languageEnglish
Pages (from-to)185-188
Number of pages4
JournalFood Australia
Volume54
Issue number5
Publication statusPublished - 2002

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