Survival and Growth of Probiotic Lactic Acid Bacteria in Refrigerated Pickle Products

We examined 10 lactic acid bacteria that have been previously characterized for commercial use as probiotic cultures, mostly for dairy products, including 1 Pediococcus and 9 Lactobacilli . Our objectives were to develop a rapid procedure for determining the long‐term survivability of these cultures in acidified vegetable products and to identify suitable cultures for probiotic brined vegetable products. We therefore developed assays to measure...