期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2010
卷号：4
页码：402-409
出版社：Association HACCP Consulting
摘要：The aim of this study was the monitoring of probiotic bacteria viability in the probiotic bars and in probiotics during storage. From the microbiological indicators in the probiotic bars we monitored numbers of lactobacilli counts in MRS agar during 48-72 h incubation at 37 °C, total number of bacteria in MPA agar during 48-72 h incubation at 25 °C and mesophile anaerobes sporulating microorganisms in MPA agar during 48-72 h incubation at 25 °C under anaerobic conditions. Bacterial viability of probiotic bars was adequate to the quality declared by the producer. Probioticum viability was in accordance to the requirements related to such sort of products.
