مطالعه تاثير آويشن بر رشد باكتريهاي لاكتوباسيلوس اسيدوفيلوس و بيفيد و باكتريوم بيفيدوم در توليد شير و ماست پروبيوتيكي

نوروزی, مجتبی and نوروزی, محمد and عباسی, محمدعلی and صالح زاده, علی (1391) مطالعه تاثير آويشن بر رشد باكتريهاي لاكتوباسيلوس اسيدوفيلوس و بيفيد و باكتريوم بيفيدوم در توليد شير و ماست پروبيوتيكي. در: The 13th Iranian & The Second International Congress of Microbiology, July 14 – 16, 2012, Ardabil - Iran.

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Official URL: http://congress.arums.ac.ir/index.php/IICM/5/sched...


Effect of Thymus on Lactobacillus acidophilus and Bifidobacterium bifidum as the Starter Bacteria of Probiotic Yoghurt and Milk in Veterinary Kazeroon, Iran

English Abstract

Background & Objectives: The use of natural antimicrobial compounds herbal medicine and flavourings in preserving foods has been widely developed. These compounds other than antimicrobial characteris ties, have antioxidant and flavouring characteristics. On the other hand probiotic products by reduction the risk of heart attacks and recovering favorable microbial flora of digestive tract, have an extraordinary effect on consumers' health status. This survey was done inorder to evaluate the effect of thymus on lactobacillus acidophilus and Bifidobacterium bifidum as the starter bacteria of probiotic yoghurt. Methods: To determine the effect of thymus different doses (0%, 3%, 6% and 9%) on the growth of probiotic bacteria, Bifidobacterium bifidum and Lactobacillus acidophilus in the first stage (milk) and the second stage(probiotic yoghurt), 0.33 grams of leophilized Bifidobacterium bifidum and Lactobacillus acidophilus separately was added to one liter of sterilised low fat milk. In on other experiment, a mixture of two bacteria, in an amount of 0.165, was done according to the above steps. Results: He samples were evaluated on the basis of pH, acidity and microbial count in the warm holding and preservation periods. In the tenth day of production the products were evaluated under organoleptic tests. The results of questionnaires were in the descriptive analytic test and by the use of SPSS software. The results showed that in the samples containing two bacteria we have got the best results related to the taste, preservation and color. Bio availability of probiotic bacteria was counted by the use of direct counting Methods. In a 15- day period, the number of bacteria was decreased and also no statistically meaningful difference was observed between the control samples and the samples containing different concentrations of thymus.

Item Type:Conference or Workshop Item (Poster)
زبان سند : انگلیسی
نویسنده مسئول :مجتبی نوروزی
کلیدواژه ها (انگلیسی):Probiotic ; Bifidobacterium bifidum ; Lactobacillus acidophilus ; Yoghurt ; Milk ; Thymus
Subjects:QW Microbiology and Immunology
Divisions:Vice Chancellor for Research and Technology > Deputy for Research and Technology management and Medical Information > University of Management Conferences and Congresses
ID Code:4560
Deposited By: MS Soghra Golmaghani
Deposited On:05 Jun 1392 11:58
Last Modified:05 Jun 1392 11:58

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