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رقم المقالة : FH-2112-1092 زيارة : 68 الصفحة: 1 - 6

نوع المخطوط: ابحاث

An evaluation of stress impacts on survival of probiotic bacteria in yogurt

الموضوعات : Food and Health

Noushin Mohajeri 1 (Department of Food Science and Technology, Tehran North Branch, Islamic Azad University, Tehran, Iran)
Payman Mahasti Shotorbani 2 (Department of Food Quality Control and Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran)
Afshin Akhondzadeh Basti 3 (Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran)
Zhaleh Khoshkhoo 4 (Department of Food Science and Technology, Tehran North Branch, Islamic Azad University, Tehran, Iran)
Ali Khanjari 5 (Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran)

تاريخ الإرسال : 25 الخميس , محرم, 1443 تاريخ التأكيد : 01 الأحد , جمادى الأولى, 1443 تاريخ الإصدار : 26 الأربعاء , ربيع الثاني, 1443

الکلمات المفتاحية: Yogurt /, <i>Lactobacillus casei</i> /, Probiotic /, Viability,

ملخص المقالة :

The aim of this study was to investigate the impacts of NaCl, bile salts, and their combinations on the viability of Lactobacillus casei in probiotic yogurt. For this purpose, the antibacterial activity of NaCl and bile salts was investigated via the microdilution technique by determining the minimum inhibitory concentration (MIC) against L. casei. Further, the stress effects of 50% MIC on NaCl and bile salts on the L. casei were examined by comparing the stress treatments with the control in terms of the L. casei population, pH, acidity, and syneresis percentage in probiotic yogurt during storage in the refrigerator for 28 days. According to the results, the L. casei population and pH decreased in all the treatments during the storage time, such that the intensity of the decrease in the control treatment was lesser than in other stress treatments (p&lt;0.05). The acidity and percentage of syneresis during the storage time increased for all the treatments, with the increase being less in control than in the other stress treatments (p&lt;0.05). The control scored the highest in the sensory evaluation (p&lt;0.05). In conclusion, applying stresses below the MIC had a negative effect on the survival of L. casei in the probiotic yogurt until the end of 28 days and the outcome was not as expected.

المصادر:


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