جستجوی مقالات مرتبط با کلیدواژه « باکتری های پروبیوتیک » در نشریات گروه « پزشکی »

Nowadays, the selection of probiotics has an important role in the development of the country's food industry and the production of probiotic dairy products is the main indicator of this progress on the other hand, the quality, sensory and viability characteristics of probiotics in manufactured products are the main problems of most industrial factories.

the effect of different concentrations of kombucha drink on the viability of Lactobacillus acidophilus, bifidobacterium bifidum, Lactobacillus Rhamnosus was studied and physicochemical and sensory characteristics of fermented milk were measured during 28 days of storing period at 5±1˚C. Different levels of Kombucha tea 0, 5, 10, 15 and 20 ml/L were added to probiotic fermented milk containing L. acidophilus, B. bifidum, L. Rhamnosus bacteria (Cfu/ml 107) .Viability rate of probiotic bacteria, pH, percentages of protein, acidity(Dornic), acetic acid, antioxidant compounds were measured during 3, 7, 14 and 28th of storing period at 4 ⸰C.

Results showed that higher amounts of kombucha cause higher content of protein, acidity, acetic acid and antioxidant activity. The average amounts of theses parameters were respectivly 0.12,0.02, 15.694 and 0.16. however, pH and viability of probiotic bacteria significantly decreased during the storage period(p<0.05) and average amounts of these parameters were respectively0.79 and 0.046, However, the mentioned indices were higher than the acceptable standard of probiotic products.

the addition of kombucha up to 5% could be more effective in improving sensory characteristics. Hence, a treatment containing 5% of kambucha was selected as the best among others.

In recent years, the properties of Satureja plant have been proven as an antiviral, anti-inflammatory, antibacterial, antifungal, antispasmodic, stomach enhancer, pain relief as well as a cure for infectious diseases and digestive aids. In this study, the effect of adding Satureja extract on three levels (0.1, 0.09 and 0.08 %) in three replications was investigated on antioxidant activity, phenolic compounds and survival of Bifidobacterium bifidum bacteria and Lactobacillus acidophilus in the probiotic low calorie yogurt. We also evaluated these changes during 21 days of storage and compared with the control sample. The results showed that the number of lactobacillus acidophilus increased in all samples of yoghurt during the first to the fourteenth day after production. However, from 14th to 21st days after production, it was significantly lower than the first day of production. The highest number of lactobacillus acidophilus was found in probiotic yogurt containing 0.09 of satureja extract and also in 0.1, 0.08 as well as probiotic control cases. The results of antioxidant activity were indicated during the storage period. The highest antioxidant activity was observed in the yoghurt sample containing 0.1 satureja extracts. The phenolic compounds did not significantly decrease with increasing storage time until the 14th day. However, the difference was significant until the 21st day of storage. The results showed Satureja extract can be used as a functional extract in probiotic yogurt

Because of many health benefits, production and cosumption of probiotic products was incresead worldwide. Viability of probiotic bacteria and sensory propperties are important factors in quality of probiotic yoghurt. Many factor can affect the sensory property and survival of probiotic bacteric in yoghurt. Thus, the aim of this study was to assess the the viability of probiotic bacteria and sensory properties of two kind probiotic yoghurt. Two kind of probiotic yoghurt named as MY 1821 and ABY3 were made using commercial starter culures according to manufacturer instruction. Viability of probiotic bacteria (lactobacillus acidophilus, bifidibacteria and lactobacillis casei) and sensory properties (flavour, mouthfeel, appearance and texture) of yoghut were assessed during 21-days at 7 days interval. statistical analysis was carreid out using T-test and ANOVA (repeated measure) in SPSS software. P value less than 0.05 was considered as significant. At the end of experiments the number of lactobacillus acidophilus and bifidobacteria were 7.42± 0.04 and 6.90 ± 0.06 log cfu/gr in MY1821 and 6.45 ± 0.11 and 6.16 in ABY3 and the number of lactobacillis casei was 7.55± 0.04 log cfu/gr in MY 1821. population of lactobacillus acidophilus and bifidobacteria decreased by 1.1 and 0.48 log cfu/gr in MY 1821 And 0.89 and 1.38 cfu/gr in ABY3 yoghurts.viability of L. casei also reduced and by 0.55 Log cfu/gr in MY 1821 yoghurt. At the end of experiments the mean score for flavour, mouthfeel, appearance and texture were 21.2± 3.09 , 12.36 ± 1.80, 7.2± 1.1.01, 3.86± 0.35 in MY 1821 yoghurt and 17.6±4.22, 10.73±2.46, 6.66± 0.97 and 3.33± 0.49 in ABY3 yoghurt respectively. The number of probiotic bacteria at the end of storage were above the criteria determined by Iran national standard. The result of sensory evaluation showed that the prepared yoghurt had good to excellent acceptance. Thus using these starter cultures by diary industry is recommended. Because of helth benefits of probiotics, consomption of these products for their high population of probiotic bacteria can improve the public health.

Probiotic bacteria have beneficial effects on host's health. However, one of the most important reasons which affect the probiotic activity of a microorganism is its survival during the gut transit. Microencapsulation techniques could be applied to bacteria to improve this parameter. In this study, feces of 60 healthy volunteers were analyzed during 28-day test period to assess changes of probiotic bacteria. Participants were divided into equal 4 groups; group 1 did not receive probiotic drinking yoghurt (control); group 2 received probiotic drinking yoghurt containing free Lactobacillus acidophilus and Bifidobacterium animalis, subspecies lactis; group 3 recieved the same strains microencapsulated with sodium alginate/resistant starch; and group 4 received probiotic drinking yoghurt containing microencapsulated probiotic bacteria with sodium alginate/chitosan. A significant increase was recorded in the population of lactobacilli and bifidobacteria in the feces of participant in three groups at the end of the treatment compared with control group (P < 0.05 for all), confirming the ability of the 2 strains to colonize the human gut, either in a gastroprotected form or not. Participants treated with the microencapsulated bacteria reported more viability than those received not encapsulated strains. Feces of group 3 that received drinking yoghurt containing encapsulated probiotic bacteria with alginate/resistant starch had higher amount of probiotic bacterial populations, 1.3 ± 0.26 × 107 and 2.4 ± 0.37 × 109 cfu/g Lactobacillus acidophilus and Bifidobacterium animalis subs lactis, respectively. Consumption of the drinking yoghurts containing probiotic bacteria increased the Lactobacillus acidophilus and Bifidobacterium animalis, subspecies lactis, contents of the feces and encapsulation process improved stability of probiotic bacteria.