Earticle

초록

영어

This study isolated Lactobacillus spp. from tuba and inoculated in four selected canned beverages, beer, coffee, pineapple juice, and soft drink stored. Serial dilution and spread-plate methods were used to assess the population count of Lactobacillus isolates on Rogosa agar incubated in anaerobic condition for 48 hours. Lactobacillus counts were monitored in a 28-day sampling period together with the pH condition of the beverage used. Results showed that Lactobacillus spp. from tuba survived in four canned beverages with an acceptable viable count that ranged from log 5-6 CFU/ml and with a pH ranged from 3 to 4 at the end of the sampling period. Bacterial population count showed no significant difference in the different types of beverages, p=0.053>0.05. A medium positive correlation between the count of Lactobacillus spp. and pH in beverages was observed, rho (0.450). Thus, the Lactobacillus from tuba was able to survive in the different beverages during storage at room temperature, therefore implying that these beverages could be good vehicles for probiotics.

목차

Abstract
 1. Introduction
  1.1. Background of the Study
  1.2. Objectives of the Study
 2. Methodology
  2.1. Collection of FreshTuba Samples
  2.2. Isolation of Lactobacillus spp. from Fresh Tuba Samples
  2.3. Acquisition of Different Beverages
  2.4. Purification of Lactobacillus spp
  2.5. Characterization and Identification of Lactobacillus spp
  2.6. Broth Culture for Lactobacillus spp
  2.7. Inoculation of Lactobacillus spp. on Different Beverages as Substrates
  2.8. Determination of the Viability of Lactobacillus spp. in the Beverage Samples
  2.9. Determination of pH
  2.10. Data Analysis
 3. Results
  3.1. Growth and Morphology of Lactobacillus spp. on Rogosa Agar
  3.2. Growth of Lactobacillus spp. in Different Beverages
  3.3. pH of Different Beverages in 28-day Period
  3.4. ANOVA with Repeated Measures Tests of Within Subjects Contrasts
  3.5. One-way Analysis of Variance with Repeated Measures Tests of Between-Subjects Effects
  3.6. Correlation between Lactobacillus spp. Count and pH
 4. Discussion
 5. Conclusions and Recommendations
 Acknowledgement
 References

키워드

저자

• Rey G. Tantiado [ College of Arts and Sciences, West Visayas State University, La Paz, Iloilo City, Philippines ] Corresponding author
• Jacinth L. Legario [ College of Arts and Sciences, West Visayas State University, La Paz, Iloilo City, Philippines ]
• Connie C. Durana [ College of Arts and Sciences, West Visayas State University, La Paz, Iloilo City, Philippines ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  International Journal of Bio-Science and Bio-Technology

• 간기

  격월간

• pISSN

  2233-7849

• 수록기간

  2009~2016

• 등재여부

  SCOPUS

• 십진분류

  KDC 505 DDC 605