Beverage probiotic preparation on the pier whey using Lactobacillus casei (GG) and Streptococcus thermophilus

Subject Areas : Journal of Comparative Pathobiology

حسین جمالی فر ¹ (ندارد)
نسرین صمدی ² (ندارد)
محمدرضا فاضلی ³ (ندارد)
زهره مشاک ⁴ (ندارد)

Received: 2010-12-06 Accepted : 2011-01-23 Published : 2011-08-23

Keywords: whey, Lactobacillus cassei, Stereptococcus thermophilus, kinetic growth, stability&#x0D, &#x0D, test,

Abstract :

The enrichment with probiotics is useful method for prevention of various diseases. In this studyused whey as it's beneficial nutritional properties, for providing a probiotic beverage.Stereptococcus thermophilus and Lactobacillus casei were prepared from food and duringcontrol department. In first step obtained the number of initial inoculum of each bacteria (108cfu/ml) using spectrophotometery (OD: 1/52), then inoculated (102 cfu/ml) to sterile wheypowder broth. In second step, the growth kinetics of bacteria determined in differenttemperatures (4, 25, 37)°C during 32hr with used 2 hour intervals cultured pour plate colonycount (SCD Agar and MRS Agar), respectively. The results indicated that kinetic growth of twobacteria were the same in 0, 12, 18 hours (p≤0.05) and after it the numbers of each bacteriaremained 107 cfu/ml. In third step (for stability test) the numbers of two bacteria and pH wheybroth measurement, obtained at different temperature (4, 25, 37)°C during 14 days. In result, thebacterial growth were the same 107-108 cfu/ml) and pH changes were (5.8, 4.4, 4.8)respectively. At fourth step the evaluation of organoleptic test was done based on consistencyand flavor (taste and smell) with different ratio of L:S (1:1, 1:2, 2:1). The best group was thegroup 1:1. So, this probiotic beverage based on whey is useful for purpose of industrialproduction.