List of Articles Probiotic yogurt

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  1 - بررسی تاثیر رشد باکتری‌های پروبیوتیک لاکتوباسیلوس اسیدوفیلوس و بیفیدوباکتریوم لاکتیس در سطوح ویتامین ب2 و ب3 موجود در ماست به روش کروماتوگرافی مایع با کارایی بالا طی دوره یخچال‌گذاری
  Hanyeh Tolouie Seyyed Rafie Arefhosseini Seyyeed Hamid Hashemi Toloun Hanyeh Sadat Ejtahed
  Introduction: The interest in probiotic products have been increased recently by the consumers. Milk and dairy products are natural sources of B group vitamins in the human diet. This study was carried out in order to investigate the level of riboflavin (vitamin B2) and More

  Introduction: The interest in probiotic products have been increased recently by the consumers. Milk and dairy products are natural sources of B group vitamins in the human diet. This study was carried out in order to investigate the level of riboflavin (vitamin B2) and niacin (vitamin B3) in probiotic yogurt and the results were compared with the traditional yogurt during refrigerated storage.Materials and Methods: After preparation of conventional and probiotic yogurts, all the samples were stored at 4°C, and the contents of B2 and B3 vitamins were assessed on the first, third and seventh day of refrigeration. Vitamins B2 and B3 were analysed using highperformance liquid chromatography by fluorescence and ultraviolet detections respectively.Data was analysed using SPSS version 18.Results: Vitamin B2 contents of probiotic yogurt samples were significantly higher than the control samples during the course of this study (P< 0.05). Significant differences between vitamin B3 contents in conventional and probiotic yogurt samples were found on the seventh day of refrigeration (P< 0.05).Conclusion:This study showed that by using probiotic strains higher retention of B2 and B3 vitamins in yogurt during refrigerated storage is observed. Manuscript profile
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  2 - A Comparative Study Concerned with Generated Folic Acid in Probiotic and Set Yogurt Produced by Milks from Cow, Sheep and Goats
  الناز Tamaskoni Zahedi M. R. Ehsani عزیز Homayoni Rad انوشه Sharifan کامبیز Larijani
  Introduction: The consumption of probiotic products due to their functional effect on theconsumers has been increasing in recent years. One of the effects is the production of B groupvitamins, specially folic acid and its derivatives by probiotic bacteria. The aim of th More

  Introduction: The consumption of probiotic products due to their functional effect on theconsumers has been increasing in recent years. One of the effects is the production of B groupvitamins, specially folic acid and its derivatives by probiotic bacteria. The aim of this study isto examine the growth rate of folic acid in indigenous set and probiotic yogurt.Materials and Methods: In order to prepare yogurt, milk samples from cow, sheep and goatwere provided and microorganisms consisting of Lactobacillus casei (y2b4, JQ41273501) andordinary yogurt culture (YC-X11) were employed. The samples were incubated for four hoursat 42oC. Folic acid produced during fermentation and storage for 14 days at 4oC weredetermined using liquid chromatography (HPLC). Furthermore, acidity and pH changes andsensory scores were determined on the first, 7th and 14th days.Results: The ability of folic acid production by indigenous probiotic in all the milk samples(cow, sheep and goat) were observed. The rate of folic acid produced by probiotic bacteriawas more than that of set yogurt (P <0.05). pH changes during storage period has a downwardtrend while the acidity took an upward trend on the 14th day of storage time (P <0.05).Conclusion: In general this study has indicated that indigenous Lactobacillus casei is able toincrease the folic acid rate of production up to three times as compared to that produced bythe set yogurt. The inoculation of probiotic had no significant effect on the sensory propertiesof yogurt and an acceptable product has been produced. Manuscript profile
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  3 - Study of Physicochemical, Rheological and Microbiological Characteristics of Soy Probiotic Yoghurt During 21-Days of Storage
  Atefeh Ghorbani Rezvan Pourahmad Masoud FallahPour Mahnaz Mazaheri Assadi
  Introduction: Although most probiotic foods are derived from milk, the possibility of using other protein rich substrates such as soymilk to make such foods has not been adequately considered. In this study physicochemical, rheological and microbiological characteristic More

  Introduction: Although most probiotic foods are derived from milk, the possibility of using other protein rich substrates such as soymilk to make such foods has not been adequately considered. In this study physicochemical, rheological and microbiological characteristics of soy probiotic yoghurt during 21days of storage were evaluated.Materials and Methods: Soy probiotic yogurt was produced by using Bifidobacterium lactis B-12 and yogurt culture. Incubation was conducted at 40
  C. The ratio of Bifidobacterium to yogurt bacteria was 5:1. The produced sample was stored at 4
  C for 21 days. Acidity, pH, redox potential, syneresis, viscosity and viability of Bifidobacterium lactis B-12 in soy probiotic yogurt were evaluated on 1,7,14 and 21 days of cold storage.Results: The results showed that at the end of storage time, soy probiotic yogurt including Bifidobacterium lactis B-12 with yogurt culture has more than 108 cfu/ml Bifidobacterium and can be consumed as a probiotic product. This might be due to the slow decline in physicochemical variation and prohibition. This yogurt had favorite rheological characteristics.Conclusion: In this study soy yogurt was produced with probiotic Bifidobacteria as a vegetarian product with favorite rheological characteristics. Manuscript profile
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  4 - Changes in Microbial, Rheological, and Sensory Characteristics of Probiotic Yogurt Sauce Containing Lactobacillus rhamnosus During Cold Storage
  H. Pourjavid M. Ataee R. Pourahmad A. A. Anvar H. Behmadi
  10.30495/jfbt.2022.69606.10298
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  5 - The effect of microencapsulation with succinylated alginate on the viability of Lactobacillus acidophilus and the qualitative and sensory properties of yogurt during the storage
  M. Forouzantabar S. Hosseinzadeh H. R. Gheisari S. S. Shekarforoush
  10.30495/jfh.2020.578849.1200
  The use of the microencapsulation technique can lead to an increase in the survival of probiotics in dairy products during storage. Chemical modification is one of the proposed strategies to improve the protective ability of alginate used in microencapsulation. In the c More

  The use of the microencapsulation technique can lead to an increase in the survival of probiotics in dairy products during storage. Chemical modification is one of the proposed strategies to improve the protective ability of alginate used in microencapsulation. In the current work, the effect of succinylated alginate and its application as a micro-coating on the preparation of Lactobacillus acidophilus microcapsules was evaluated on the qualitative properties (pH, acidity, syneresis, and water holding capacity), sensory properties, and survival of this bacteria in yogurt during 21 days of storage at 4°C. For this purpose, four samples of yogurt including yogurt without L. acidophilus, yogurt containing free L. acidophilus, yogurt containing microencapsulated L. acidophilus with native alginate, and yogurt containing microencapsulated L. acidophilus with succinylated alginate, was prepared. The results of qualitative tests showed that the acidity and syneresis of yogurt containing succinylated alginate microcapsules were lower while the pH and water holding capacity were higher than the other experimental groups. Also, the results of microbial counting and sensory evaluation showed that the microencapsulation of L. acidophilus using succinylated alginate was significantly increased its survival during the storage time (p < /em><0.05) without any adverse effects on the sensory properties. Therefore, microencapsulation with succinylated alginate can be suggested as an effective approach to improve the survival of probiotics in yogurt.   TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian   //   TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back // TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian   //   TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back // Manuscript profile
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  6 - Possibility of the production of probiotic chocolate yogurt
  M. Sharifi Soltani G. Karim R. Pourahmad
  The aim of study was to produce a low-fat cacao containing probiotic yogurt. For this reason a combination of probiotic bacteria, lactobacillus acidophilus and Bifidobacterium lactis (3% w/w) together with 0.8% cacao powder, 5% sugar as a well as 1.2% cacao powder with More

  The aim of study was to produce a low-fat cacao containing probiotic yogurt. For this reason a combination of probiotic bacteria, lactobacillus acidophilus and Bifidobacterium lactis (3% w/w) together with 0.8% cacao powder, 5% sugar as a well as 1.2% cacao powder with 7% sugar were used to produce a synbiotic yogurt (0.5% and 1.5% fat). Populations of probiotics bacteria, physiochemical and sensory properties of the yogurt samples were evaluated throughout the storage period (1, 7, 14, and 21 days). Result showed that cacao as prebiotic could significantly increase the viability of L. acidophilus (P<0.01); besides no significant difference was observed between the populations of B. lactis in the chocolate yogurt and control samples. The highest quantity of the probiotic bacteria was observed at day 7, followed by a decrease in their number; however their populations remained above 7 log cfu/g. Moreover, pH value of the samples decreased over the time of storage, but pH value of the cacao-containing samples increased significantly (P<0.01).In comparison with the control group, no significant increase was recorded in the lipid content of the samples with cacao and sugar, meanwhile the amount of dry matter was higher than control samples (P<0.01). It could be concluded that apart from the prebiotic properties of cacao on L. acidophilus,it can improve the nutritional value of probiotic yogurt and increases the calorie of the product. However for achieving better sensory properties, changes should be considered in the formulation.   Manuscript profile
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  7 - Effect of oligofructose and type of microbial culture on conjugated linoleic acid content and viability of probiotic bacteria in probiotic yogurt
  Motahareh Broughani Rezvan Pourahmad Ali Akbarian Moghari
  The purpose of this study was to investigate the effect of oligofructose and type of microbial culture on conjugated linoleic acid (CLA) and viability of probiotic bacteria in probiotic yogurt. The amounts of 3 and 5 percent of oligofructose were used in probiotic yogur More

  The purpose of this study was to investigate the effect of oligofructose and type of microbial culture on conjugated linoleic acid (CLA) and viability of probiotic bacteria in probiotic yogurt. The amounts of 3 and 5 percent of oligofructose were used in probiotic yogurt containing Lactobacillus acidophilus or Bifidobacterium lactis. (The control sample was considered without adding the prebiotic compound). The viability of probiotic bacteria, CLA content, pH, acidity and sensory properties of probiotic yogurt were investigated at intervals of 1, 11 and 21 days. During storage, the number of probiotics and pH of the samples decreased but acidity increased significantly (P<0.05). The amount of CLA increased significantly in the majority of samples during storage (P<0.05). However, the score of overall acceptance of the majority of the samples did not change significantly during storage. The highest population of probiotic bacteria was belonged to sample containing Lactobacillus acidophilus + 5% oligophroctase. After control 1 sample (sample containing L. acidophilus), sample containing L. acidophilus + 3% oligofructose had the highest concentration of CLA. After control 1 sample, sample containing L. acidophilus + 3% oligophroctase had the highest sensory score (overall acceptance) which also had a high population of probiotic bacteria (4.6 × 106 CFU/ml) at the end of the maintenance period. Therefore, it can be said that prebiotics have a positive effect on survival of probiotics and CLA content in probiotic yogurt so can improve health properties of probiotic products. Manuscript profile