Effect of milk supplementation on growth and viability of starter and probiotic bacteria in yogurt during refrigerated storage

نویسندگان

  • A. Baroutkoub Ph.D. Student in Biotechnology, Department of Stock-Breeding’s Production Technology, Technology Faculty, Armenian Agricultural Academy, Yerevan, Armenia, and Fars Pegah Pasteurized Milk Company, Shiraz, Iran
  • I. Ghasemkhani BSc in Microbiology, Fars Pegah Pasteurized Milk Company, Shiraz, Iran
  • M. H. Eskandari Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran
  • M. Roushan Zamir MSc Student in Food Science and Technology, Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran, and Fars Pegah Pasteurized Milk Company, Shiraz, Iran
  • R. Beglarian Department of Stock-Breeding’s Production Technology, Technology Faculty, Armenian Agricultural Academy, Yerevan, Armenia
  • S. S. Shekarforoush Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
چکیده مقاله:

In the present study, the effects of milk supplementation on growth and viability of yogurt (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and bifidobacteria) were studied during yogurt production and 33 days of refrigerated storage. The incubation time to reach pH = 4.5 was greatly affected by the addition of milk powder (MP), tryptone (TRY) and sucrose (SUC). Also, the increase in titrable acidity depended on added supplement. Viable counts of L. delbrueckii subsp. bulgaricus were significantly (P

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منابع مشابه

The Effect of Milk Supplementation on the Growth and Viability of Starter and Probiotic Bacteria in Yogurt during Refrigerated Storage

In the present work, the effect of milk supplementation on viability of yogurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and Bifidobacteria) was studied during yogurt manufacture and thirty three days storage. Incubation time to reach pH value of 4.5 was greatly affected by the addition of casein fract...

متن کامل

the effect of milk supplementation on the growth and viability of starter and probiotic bacteria in yogurt during refrigerated storage

in the present work, the effect of milk supplementation on viability of yogurt bacteria (streptococcus thermophilus and lactobacillus delbrueckii subsp. bulgaricus) and probiotic bacteria (lactobacillus acidophilus and bifidobacteria) was studied during yogurt manufacture and thirty three days storage. incubation time to reach ph value of 4.5 was greatly affected by the addition of casein fract...

متن کامل

effect of milk supplementation on growth and viability of starter and probiotic bacteria in yogurt during refrigerated storage

in the present study, the effects of milk supplementation on growth and viability of yogurt (streptococcus thermophilus and lactobacillus delbrueckii subsp. bulgaricus) and probiotic bacteria (lactobacillus acidophilus and bifidobacteria) were studied during yogurt production and 33 days of refrigerated storage. the incubation time to reach ph = 4.5 was greatly affected by the addition of milk ...

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15 صفحه اول

biochemical characteristics and viability of probiotic and yogurt bacteria in yogurt during the fermentation and refrigerated storage

this research aimed to investigate the viability of probiotic bacteria ( lactobacillus acidophilus la-5 and bifidobacterium lactis bb-12) and yogurt bacteria ( streptococcus thermophilus and lactobacillus delbrueckii ssp. bulgaricus ) in yogurt during the fermentation, immediately after fermentation and during refrigerated storage (21 d, 4˚c). also the biochemical characteristics of milk as aff...

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عنوان ژورنال

دوره 13  شماره 3

صفحات  195- 202

تاریخ انتشار 2012-09-20

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