THE PROBIOTIC QUALITY DETERMINATION OF FERMENTED MILK FOOD

摘要

The most common form for probiotics are dairy products or lactic acid bacteria (LAB) foods and probiotic fortified foods. They have many health benefits and these effects can be attributed to the strains of the Lactobacillus and Bifidobacterium genera that are the most widely used probiotic bacteria. Based on these benefits the intention of the study is to evaluate the probiotic quality of fermented milk food. The study is done testing some kind of probiotic foods more frequent at our market in 5 recent years. They represent imported fermented milks products such as yogurt and acidophilus milk known with different commercial names: Actimel, Activia, Jogobella and others. Their probiotic character evaluation is made by determination of important appropriate indices: live LAB cells presence and their quantity; the vitality of included lactic acid bacteria during the shelf-life and the pH values. For this aim these products are analysed according to adequate micro-biologic cultivation technique, using a selective medium. The medium was MRS agar for counting lactobacillus cells and the same broth medium for isolation and further examination. Generally the results of cultivation method and microscopic examination, show that quantity of live LAB cells for each product is very high 10~9-10~(11) cfu/ml. This fact indicates that these products have an excellent quality as probiotic food.