Volume 16, Issue 92 (2019)
FSCT 2019, 16(92): 1-10 |
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Sadeghiyan Loderijeh B, Nateghi L. The effect of probiotic bacteria to yogurt. FSCT 2019; 16 (92) :1-10
URL: http://fsct.modares.ac.ir/article-7-22595-en.html
URL: http://fsct.modares.ac.ir/article-7-22595-en.html
1- , Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
2- Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran ,leylanateghi@yahoo.com
2- Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran ,
Abstract: (9417 Views)
Bumblebee is a useful insect that plays an important role in pollinating by nature. Gastrointestinal digestive tract has symbiotic microorganisms. The use of probiotic supplements in the beekeeping industry increases the rate of growth and improves feed conversion and improves resistance to disease and increases the production of honey. The purpose of current study was to investigate the effect of adding two bacteria of Lactobacillus plantarum and Lactobacillus pentosus isolated from honey in the bee stomach to stirred yoghurt and its viability and its effect on physico-chemical and sensory properties of stirred yogurt. In this study, probiotic properties of Lactobacillus Pentosus and Lactobacillus plantarum isolated from honey in the bee stomach, including resistance to acid, resistance to bile salts (bile), resistance to gastric juice (pepsin, trypsin), lack of hemolytic activity, hydrolyzed alanine was studied. Four treatments were designed according to a completely randomized design and the results of the tests were analyzed by Duncan's mean comparison test at %95 confidence level by Minitab 16 software. The results showed that both probiotic bacteria showed probiotic properties and with increase in storage time, the sensory properties significantly (p≤0.05) decreased. The highest score of texture and color were belonged to the treatments containing Lactobacillus plantarum and Lactobacillus pentosus. The survival rate of probiotic bacteria in all treatments decreased during storage, and the highest survival rate after 28 days of storage belonged to the inoculated sample with Lactobacillus plantarum which had also the lowest acidity. Also, in terms of sensory properties, this treatment had the highest taste and flavor. According to the results stirred yogurt inoculated with Lactobacillus plantarum was selected as optimum treatment for the highest survival and sensory properties.
Article Type: Original Research |
Subject:
Supplemented foods (probiotics, parabiotics ...)
Received: 2018/06/30 | Accepted: 2019/01/9 | Published: 2019/09/1
Received: 2018/06/30 | Accepted: 2019/01/9 | Published: 2019/09/1
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