effect of guar gum and arabic gum on the viability of lactobacillus acidophilus (la5) and bifidobacterium lactis (bb12) in frozen yogurt

in this study, effects of guar and arabic gum on the viability of two common probiotic, lactobacillus acidophilus and bifidobacterium lactis, in frozen yogurt during 60 days were investigated. results of survival evaluation of probiotics showed that although during storage time bacteria counts decreased significantly, this product could maintain 107 cfu/gr of probiotic at the end of storage. maximum death rate of lactobacillus acidophilus was observed in control sample. best viability of this microorganism was seen in samples containing 0.2% guar gum and 0.1% arabic gum that these two treatments had no significant difference. the highest loss of bifidobacterium lactis belonged to sample containing 0.3% guar and lowest was seen in samples containing 0.1% guar and 0.1% arabic gum.