Persistence of probiotic bacteria Lacttobacilus acidophilous La5 and their effect on some quality properties of low-fat mayonnaise

The probiotic products having some precious characteristics of nutrition and treatment are of the most controversial issues of the current field of the industry، nutrition and medicine. The use of low-fat mayonnaise and making them probiotic can help promote the public health due to the high consumption of this sauce. The aim of this study was primarily the investigation of the survival possibility of Lactobacillus acidophilus La-5 bacterium in low-fat mayonnaise including preservative and no preservative and then، assessing the impact of this bacterium on the microbiological and chemical properties and stability of the product during 8 weeks of refrigerating at a temperature of40c. 10cc sauce was inoculated with one gram of the bacterium powder containing 1010 bacterium per gram and thirteen serial dilutions were collected from each sample. Then the collected dilutions were transferred to the selected culture environment and meanwhile، inoculated plates and the control sample were incubated for at least 72 hours at 370c in aerobic conditions and the number of Lactobacillus acidophilus bacteria rose from 1*107 to 2. 2*107. The presence or the absence of the preservative doesn’t have any effect on microbiological، biochemical and sensory indicators of all treatments after 55 days of refrigerating. Adding probiotic Lactobacillus acidophilus bacterium to the sample of probiotic sauce didn’t make a significant difference to its textural stability and its sensory characteristics compared with the sample control، at a level of 5%، until the 55th day of refrigerating. Generally، all Lactobacillus acidophilus control and inoculation treatments have the production and storing ability in refrigerator for 55 days.