Determinación de condiciones óptimas para crecimiento de bacterias ácido lácticas Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Lactobacillus casei, Streptococcus thermophilus y Bifidobacterium animalis subsp. lactis en bebidas de leche de soya

Abstract

Abstract:The probiotic strains YLF-12 (Lactobacillus delbrueckii, Streptococcus thermophilus), LA-5 (Lactobacillus acidophilus), L.CASEI 01 (Lactobacillus casei) and BB-12 (Bifidobacterium animalis subsp.lactis) (CHR-HANSEN, Germany) were reactivated in sterile cow's milk, to be adapted later by transiently modifying the composition of the fermentable matrix medium of cow's milk to soy milk. Different bacterial combinations were tested, absence of dextrose as fermentable sugar, two incubation temperatures(37 °C and 42°C) and two concentrations of soy milk (1:8 and 1:10). They were stored under refrigeration at 4 °C for up to 28 days (expiration time of the product). The data obtained in the trials were tabulated and through anova in the R program it was determined which were the best conditions for the fermentation of the soy beverage.