Effect of Xylooligosaccharid on viability of probiotic bacteria in Barbery juice

Nowadays, due to the popularity of vegetarian diet, lactose intolerance and high cholesterol content in dairy products, demand for non-dairy probiotic products has increased. In this study the effect of fermentation, refrigerated storage and adding Xylooligosaccharid (XOS) on viability of some probiotic bacteria in Barbery juice was evaluated. Barbery juice inoculated with two probiotic species included L.rhamnosus and B.lactis (each 108 cfu/ml) after the xylooligosachcarid (XOS) was added to samples at concentration of 0.5,1 and 1.5 percent. Then the chemical characteristics including pH, acidity, sugar consumption and viability of probiotic bacteria were monitored during primary fermentation and refrigerated storage for 21 days. Data analysis showed the treatment type and storage time had significant effects on the chemical characteristics and viability of probiotic bacteria (p