Study of Differrent Storage Tempratureson Viability ofLactobacillusPlantarumin Wheat Bran

Wheat bran is a rich source of valuable and nutrient compounds such as dietary fibers, amino acids, vitamins and minerals.Because of these valuable compounds, branis a suitable medium for growth and reproduction of beneficial microorganisms for human health. Several studies have confirmed the beneficial bacteria have different health benefits. These properties include the prevention and treatment of some infectious diseases, the beneficial impact on the intestinal flora, improve immune function and reduce allergy. Strong enzyme systems of these microorganisms can break down some of the components of the bran such as phytic acid and improve its nutritional properties. By fixing of these microorganisms on bran, prebiotic product containing beneficial microorganisms can be used in a wide range of food products including bakery products. In this study, Lactobacillus plantarumwhich hasbeneficial properties for human and also improve bread quality were used to ferment the wheat bran. Fermented bran by lactic acid bacteria was produced under optimal growth conditions. Then the effect three methods of storage including drying in ambient condition and storage at refrigerator and freezer temperatureat different temperature,23, 4 and -18 °C,respectively, on survival rate of microorganisms wereinvestigated. It was observed that the survival rate of microorganisms using refrigerator, drying in ambient condition and freezing, was 95, 8 and 2%, respectively.Results showed that storage at refrigerator keeps the balance condition for survival of microorganisms comparing to other studied methods.