ASSESSING SURVIVAL OF LACTOBACILLUS BACTERIA CONTAINED IN PROBIOTIC PREPARATION DURING PASSAGE IN A SIMULATED GASTROINTESTINAL TRACT

The objective of the study was to determine the survival of bacteria of the Lactobacillus genus, includ- ed in a probiotic preparation, in a simulated model of the human digestive system. It was proved that those bac...

APPLICATION OF MICROBIAL PROTEASES TO OBTAIN EGG YOLK PROTEIN HYDROLYSATES WITH ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY

Natural antioxidants with high safety and long-term effect are subject of many studies because they are an alternative to chemical antioxidants which, in larger quantities, can be toxic. One type of natural antioxidants...

OCCURRENCE OF VEROTOXIC ESCHERICHIA COLI IN FOOD WITH PARTICULAR FOCUS ON SEROTYPE O104:H4

Antifungal activity of lactic acid bacteria of Lactobacillus genus

One of the methods of protecting fermented foods against undesirable microorganisms living therein is using the lactic acid bacteria as natural bio-preservatives. The occurrence of lactic acid bacteria (LAB) in food is p...

AROMA STABILITY OF FERMENTED SOYMILK DURING COLD STORAGE

Typical aroma compounds of fermented milk drinks are: acetaldehyde, diacetyl, lactic acid, acetic acid, acetoin, and others. The content of the above mentioned compounds determines the required and acceptable flavour a...