Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

Copyright © Wydawnictwo Akademii Rolniczej we Wroclawiu, ISSN 1505-0297

Goderska K. , Czarnecka M. , Czarnecki Z. 2002. SURVIVAL RATE OF CHOSEN LACTOBACILLUS BACTERIA TYPE IN MEDIA OF DIFFERENT pH, EJPAU 5(1), #03.
Available Online: http://www.ejpau.media.pl/volume5/issue1/food/abs-03.html

ABSTRACT

This work presents the survival rate of the Lactobacillus rhamnosus and Lactobacillus plantarum bacteria in a changing pH medium inhibiting their growth. The bacteria were kept in pH ranging from 2 – 6, which is a pH of pickled vegetables or stomach. The growth of the bacteria was measured with the use of the method of inoculation onto Petrie’s plates and nephelometric method. The longest survival rate of the bacteria was noticed in the pH ranging from 4 – 6. Moreover, the growth of the bacteria is correlated with the absorbance level measured with a nephelometric method. The results of the experiments upheld the presumption saying that the Loctobacillus plantarum bacteria are able to survive in man’s stomach the time they spend there together with the food.

Key words: probiotics, Lactobacillus plantarum, Lactobacillus acidophilus.

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