THE INFLUENCE OF TEMPERATURE OF PASTEURIZATION “MALT BEVERAGE” ON SURVIVAL ABILITY OF LACTIC ACID BACTERIA AND YEAST

摘要

The aim of the work was to preliminary establish the pasteurization temperature of beverage, in which Saccharomyces cerevisiae are inactivated but lactic acid bacteria survive. The possibility to use of pasteurization for elimination of yeast from beverage was screened in tubes for 10 min at temperature 45, 50, 55, 60, 65 and 70°C. Inactivation yeast when lactic acid bacteria was survived (101-102 cfu/ml) was caused by the pasteuri-zation, which was kept in tubes at the temperature of 60°C. The pasteurization of bever-age was conducted also in bottles at temperatures of 55, 60 i 65°C for 15 min. Also it was proved that pasteurization in bottles at 65°C is sufficient for inactivation of yeast. After that in beverage viable lactic acid bacteria were left, which after 48 hours multiplied to the level before pasteurization.