Viabilidad de un aislado nativo de Lactobacillus brevis en una bebida láctea Fermentada

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 106 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.