The survival ability at malt beverage wort with pH 2.0 and 2.5 of tested strains was investigated at the time 0, 1, 2, 3, 4 and 6 hours. In general, tested strains of lactic acid bacteria showed high resistance at low pH and after 6 hours of incubation observed viable cells on the range 10⁶-10⁷ cfu/cm³ in case of pH 2.5, and 10²-10⁵ cfu/cm³ for pH 2.0. A number of lactic acid bacteria was examined in 1, 2 and 3 mmol/dm³ of deoxycholate sodium solution after the time of 3, 6 and 24 hours of incubation. After 24 h of incubation in 3 mmol/dm³ solution of deoxycholate sodium the determined amount of bacteria was 10¹-10⁵ cfu/ml.

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