Author/Authors :
Marhamatizadeh، Mohammad Hossein نويسنده Department of Food Hygiene, Veterinary Faculty, Kazerun Branch, Islamic Azad University, kazerun , , Ehsandoost، Elham نويسنده Department of Food Science and Technology, Young Researchers Club, Kazerun branch, Islamic Azad University , , Gholami، Paria نويسنده Department of Microbiology, Kazerun branch, Islamic Azad University, Kazerun , , Nazemi، Mina نويسنده Department of Food Science and Technology, Young Researchers Club, Kazerun branch, Islamic Azad University ,
Abstract :
ABSTRACT:The effect of the addition of Denak(Oliveriadecumbens Vent) on the fermentation kinetic and viabilityof Lactobacillus acidophilus and Bifidobacteriumbifidum in probiotic milk and yoghurt was studied. Denak powder at concentration of 0, 0.5, 1 and 1.5% was added to milk and yoghurt. Acidity, pH, bacteria counts and sensory properties of milk and yoghurt were evaluated during 21 days at 2°C. Results showed that the presence of Denaksigni?cantlyin?uenceon growth and viabilityof probiotic bacteria in milk and yoghurt during fermentation and refrigerated storage. The results of this experiment demonstrated the positive relation between increased bacterial growth and increased Denak concentration. The addition of Denakdid not affect probiotic milk and yoghurt physical stability during storage.Thesensory evaluation of samples revealed that the yoghurt containing 1% Denak had the best for flavor, color, and insolubility.The shelf lives of samples were studied to be 21 days during which the bacterial count decreased but not less than 109.The results point out the suitability of using Denakin the formulation of probiotic milk and yoghurt that can improve the taste of milk and yogurt without having an inhibitory effect on the probiotic bacteria.
