EVALUATION OF THE VIABILITY OF GROWTH OF THE NATIVE STRAIN Lactobacillus plantarum LPBM10 AND COMMERCIAL STRAIN Lactobacillus casei ATCC393 IN CAPE GOOSEBERRY PULP AND GLUCOSE ISOTONIC SOLUTION
DOI:
https://doi.org/10.17533/udea.vitae.1932Keywords:
functional foods, probiotics, Lactobacillus plantarum, Lactobacillus casei, cape gooseberry.Abstract
The aim of this work is to evaluate the survival of the strains Lactobacillus plantarum LPBM10 and
Lactobacillus casei ATCC 393 in substrates of cape gooseberry pulp and glucose isotonic solution
(14% w/w). A concentration of 0.5 is inoculated (McFarland scale) and it is stored at 4°C during 15
days. The counts were made from the dilution 108 in MRS agar, incubated at 37°C for 72 hours in
microaerobic conditions. After 15 days counts in pulp and glucose solution are obtained, with averages
for L. plantarum 3.23 ± 3.35 x 109 and 1.64 ± 1.57 x 109 CFU/mL and L. casei of 5.40 ± 2.36 x 108 and 7.34 ± 7.88 x 108 CFU/mL, respectively. The results show a good performance of both strains in the
substrates, with levels above 106, approach considered in lacteous to define a food with probiotics. The
development of these foods or substrates, are alternatives for direct consumption or impregnation
solutions. This way allows the development of new products.
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