Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures.

@article{Randazzo2013SurvivalOL,
  title={Survival of Lactobacillus rhamnosus probiotic strains in peach jam during storage at different temperatures.},
  author={Cinzia Lucia Randazzo and Iole Pitino and Fabio Licciardello and Giuseppe Muratore and Cinzia Caggia},
  journal={Food Science and Technology International},
  year={2013},
  volume={33},
  pages={652-659}
}
The survival of six probiotic wild strains of Lactobacillus rhamnosus was compared with that of a type strain during 78 days of storage at 25 and 5 °C in peach synthetic medium (PSM) and commercial peach jam (PJ). Changes in viable cell counts, pH values, sugar content, and colour parameters were monitored. All strains exhibited better performances in PJ than in PSM, showing count values higher than 7 Log cfu g –1 up to 78 days of storage at 5 °C. Almost all wild strains remained above the… 

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