THE EFFECT OF STORAGE CONDITION ON VIABILITY OF LACTIC ACID BACTERIA IN PROBIOTIC PRODUCT
Keywords:Viability, Lactic acid bacteria, Storage condition, Probiotics, Product
Objective: The aim of this study was to determine the effect of storage condition on viability of lactic acid bacteria (LAB) in probiotic product.
Methods: Four different of probiotic products used were A (Lacto B), B (Rillus), C (Interlac), and D (Lacbon) containing single or mixed LAB. The product was stored at temperature of 4Â°C and 28Â°C for 28 days. Viability test of LAB was done by counting a number of colony bacteria that live on de man, Rogosa, and Sharpe Agar.
Results: The results of the study showed that counts of the LAB colonies in product A were less at the label (5.04Ã—107 cfu/sachet), whereas in products B, C, and D were matching with the label. Storage at a temperature of 28Â°C for 28 days showed significant loss on the viability of LAB in product C (p<0.05).
Conclucion: Storage temperature affecting on viability of LAB in probiotic product where storage at temperature 4Â°C is higher than 28Â°C for 28 days.
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