This paper describes two potentially probiotic Lactobacillus acidophilus bacterial strains, as far as their survival rate in acid environment of pH close to that of a stomach as well as pH equal to that of a carrot juice. Moreover, the tolerance of the strains to bile was investigated. The experiments proved that the survival rate of both strains and consequently the probability that they will survive in adverse environment of gastrointestinal tract is satisfied. The application of these bacteria to the pasteurised carrot juice allows to believe that it is possible to acquire a new probiotic product characterised by a high nutrition and dietetic value.
carrot juice, Lactobacillus acidophilus, probiotics