Stimulatory effect of Allium ampeloprasum L. ssp. iranicum Wendelbo on the probiotic Bifidobacterium bifidum in Iranian white cheese

One of the most significant challenges within production probiotic products is survival and functionality bacteria during processing shelf life. In this research, bacterium Bifidobacterium bifidum was used as adjunct culture for Iranian white cheese containing different percentages Allium ampeloprasum L. ssp. iranicum Wendelbo extracts (1% 2% in fresh dried form). The effects plant extract on bacterial growth sensory properties model were investigated. vitro experiments showed that influenced by presence extract. highest (Δ = 25.82%) observed when cultured medium supplemented with 1 g/L At time 0, samples characterized a pH value between 5.7 6.3 concentration about 9 log cfu/g. Results after 45 d life, 1% dry had best B. (7–8 cfu/g) appreciated properties. findings study support idea A. extract, acting prebiotic substance, exerts beneficial effect bacteria.