The effects of pomegranate and inulin on the survival of Bifidobacterium bifidium and the sensory and physicochemical properties of Synbiotic soy sauce

The aim of this study was to use inulin as a peri-biotic compound as well as pomegranate peel extract as an antioxidant to increase the shelf-life of Bifidobacterium bifidium in soy sauce. For this purpose¡ 3¡ 5 and 7% pomegranate extract and inulin were used at 5¡ 10¡ 15 and 20% then viscosity¡ pH and Bifidobacterium bifidium survival were evaluated. The treatments were evaluated on the days of zero¡ seventh¡ fourteenth and twenty one. 13 treatments were evaluated in three replications in a randomized complete block design. Results showed that treatments higher than 3% of pomegranate peel extract and 5% inulin significantly reduced the probiotic bacteria survival. Finally¡ a decrease in the number of treatments points with increasing percentages Inulin and pomegranate peel extract. The pH also significantly decreased with increasing storage time and the ratio of inulin and pomegranate peel extract significantly decreased. The highest Bifidobacterium bifidium survival (T1) with 5% inulin and 3% of pomegranate peppermint extract was associated with a decrease in logarithmic equivalents and a population of 1×10 8 CFU / ml. The highest reduction in the population of Bifidobacterium bifidium belonged to the control treatment at 5 logarithmic cycles¡ and the lowest of T1 treatment was 2.33 and T2 treatment was 3.33 logarithmic cycles at the end of the 21st day of storage (p