The survey of su
The survey of survival of probiotic Bifidobacterium bifidum and its effect on microbial and physiochemical of fruit drinking yogurt
Alireza Shirzadi, Seyed Ali Yasini Ardakani
Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Yazd, Iran
Abstract: Probiotics are the microorganisms that by improving the microbial balance of microflora in the body can exert useful benefits. Thus, applying the probiotic bacteria in production of yogurt leads into the production of probiotic yogurt. In the current study, besides producing probiotic product, the survival of the bacterium and its effect on microbial, physiochemical and sensory properties of fruit drinking yogurt was investigated. At first from raw milk 1.5%, yogurt was produced and then fruit drinking yogurt and then probiotic bacteria 0.1, 0.01 dilutions were added to the product and after packing stages was cooled at 4 for 21 days. The results showed that acidity reduction and pH trend in the product with dilution 0.1 is less than the product with dilution 0.01 and control sample. The survival of the bacterium during 21 days is acceptable for probiotic product.
[Alireza Shirzadi, Seyed Ali Yasini Ardakani. The survey of survival of probiotic Bifidobacterium bifidum and its effect on microbial and physiochemical of fruit drinking yogurt. Life Sci J 2013;10(1):2682-2684] (ISSN:1097-8135). http://www.lifesciencesite.com.
Keywords: Probiotic; Bifidobacterium bifidum; drinking yogurt.