Use of Lactiplantibacillus plantarum for dairy and non-dairy fermented products

In this study, two strains of Lactiplantibacillus plantarum 299v and CCDM 181 were tested for their ability to grow in milk soy beverage, stability during cold storage fermented beverages, compatibility with yoghurt culture activity against yeasts. Both grew better drink compared milk. During co-culturing the culture, sufficient acidification beverage necessary production products was achieved. The media at pH 4.5 28 days 5 °C good. L. effective inhibition undesirable yeast growth, but strain-specific. Tested demonstrated also a strain-specific suppress growth bacteria. For possible application verification mutual specific is necessary.