Academic journal article Iranian Journal of Public Health

The Effect of Functional Properties of Barberry Aqueous Extract on Survival of Lactobacillus Acidophilus and Bifidobacterium Bifidum in Probiotic Stirred and Set Yogurt Samples

Academic journal article Iranian Journal of Public Health

The Effect of Functional Properties of Barberry Aqueous Extract on Survival of Lactobacillus Acidophilus and Bifidobacterium Bifidum in Probiotic Stirred and Set Yogurt Samples

Article excerpt

Background: The main objective of this study was to inves- tigate the survival of probiotic bacteria including LactoBacillus acidophilus and Bifidobacterium bifidum and an equal mixture of these two strains in set and stirred probiotic yogurt samples enriched by barberry extract.

Methods: Seedless barberry (Berberis vulgaris) extract was obtained through a reflux system and filtered in vacuum con- ditions. The probiotic stirred and set yogurts were produced using a standard yogurt manufacturing process. Then, differ- ent concentrations of barberry extract (4% and 5% w/w) were added to the probiotic yogurt samples over the duration of storage at 4C°. Direct colony counting was done by using an automatic colony counter. All the culture media were test- ed previously to ensure their selectivity for the specific mi- croorganisms. Microbiological analyses were carried out in triplicate and the results were expressed as cfu/gr.

Results: The result represented that L. acidophilus and B. bifi- dum counts generally decreased during the storage period. Moreover, the durability of L. …

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