Academic journal article Iranian Journal of Public Health

Effect of Ginger Juice on the Viability of Probiotic Bacteria in Probiotic Yogurt

Academic journal article Iranian Journal of Public Health

Effect of Ginger Juice on the Viability of Probiotic Bacteria in Probiotic Yogurt

Article excerpt

Background: Probiotics play an important role in helping the body protect itself from infection, especially along the colonized mucosal surfaces of the gastrointestinal tract. Pro- biotic products are available in many different forms world- wide, including pills, powders, foods, and infant formula. On the other hand, ginger has 114 volatile components from; it smells good and has many functional effects which can im- prove human health.

Methods: In this study, the effect of ginger juice addition on probiotic yogurts during a 20-day storage period of was stud- ied. That ginger juice was added to the milk by the rate of 0/5 to 2 grams per liter. Afterward, the milk was fermented by probiotic bacteria. PH and the viability of probiotic bacte- ria in yogurt were measured at periods of 7, 14 and 20 days.

Results: Results revealed that the effect of the extract has no effect on probiotic bacteria and there is no significant differ- ence in the rate of pH and titratable acidity between our sample and the control sample, which contains no ginger juice. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.