%0 Journal Article
%T EVALUACI車N DE LA VIABILIDAD DE CRECIMIENTO DE LA CEPA NATIVA Lactobacillus plantarum LPBM10 Y LA CEPA COMERCIAL Lactobacillus casei ATCC 393 EN PULPA DE UCHUVA Y EN SOLUCI車N ISOT車NICA DE GLUCOSA 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
%A Zaira T MARIN A
%A Misael CORT谷S R
%A Olga I MONTOYA C
%J Vitae
%D 2009
%I Universidad de Antioquia
%X El objetivo de este trabajo es evaluar la supervivencia de las cepas Lactobacillus plantarum LPBM10 y Lactobacillus casei ATCC 393, en los sustratos pulpa de uchuva y soluci車n de glucosa (14% p/p). Se inocula una concentraci車n 0.5 (escala McFarland) y se almacena a 4∼C durante 15 d赤as. Los conteos se realizan a partir de la diluci車n 108 en agar MRS, se incuban a 37∼C durante 72 horas en condiciones microaer車filas. A los 15 d赤as se obtienen conteos en pulpa y soluci車n de glucosa, con promedios para L. plantarum de 3.23 ㊣ 3.35 x 109 y 1.64 ㊣ 1.57 x 109 UFC/mL, y para L. casei de 5.40 ㊣ 2.36 x 108 y 7.34 ㊣ 7.88 x 108 UFC/mL, respectivamente. Los resultados indican un buen comportamiento de ambas cepas en los sustratos, con niveles superiores a 106, criterio considerado en l芍cteos para definir un alimento con probi車ticos. El desarrollo de estos alimentos o sustratos representan alternativas para consumo directo o en soluciones de impregnaci車n, permitiendo de este modo el desarrollo de nuevos productos. 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.
%K alimentos funcionales
%K probi車ticos
%K Lactobacillus plantarum
%K Lactobacillus casei
%K uchuva
%K functional foods
%K probiotics
%K Lactobacillus plantarum
%K Lactobacillus casei
%K cape gooseberry
%U http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042009000200005