title: [Viability of a native isolate of Lactobacillus brevis in a fermented milky drink].
abstract: The objective of this research was to test the viability of a native isolate of Lactobacillus brevis in two fermented milky drinks: a drink without prebiotic ingredient and another drink with oat flour (0.5%, p/v) as prebiotic ingredient. The viability of L. brevis was tested at 7, 14, and 21 after inoculation. Drink pH and lactic acid concentration was measured as a function of time (2, 7, 14, and 21 days after inoculation). The isolate was viable in both drinks because its counting plates was higher than 10(6) CFU/mL until day 21st. Between the 7th and 14th day, the rate of growth was higher in the drink that included oat flour, however, at the day 21st the colony density was similar in both drinks.
authors.affiliation: Universidad Nacional de Colombia, sede Medellín, Colombia.
authors.forename: Blanca Cecilia
authors.initials: BC
authors.lastname: Salazar Alzate
authors.forename: Olga Inés
authors.initials: OI
authors.lastname: Montoya Campuzano
authors.forename: José Uriel
authors.initials: JU
authors.lastname: Sepúlveda Valencia
mesh_terms: D000818:Animals; D018554:Avena; D043302:Cultured Milk Products / Q000382:microbiology*; D005516:Food Microbiology; D052196:Levilactobacillus brevis / Q000302:isolation & purification / Q000502:physiology*; D050296:Microbial Viability; D008892:Milk / Q000382:microbiology; D019936:Probiotics