Stydy of Yoghurt Probiotic Bacteria viability

Background and Aim : Yogurt is a popular fermented dairy product that produce by lactic acid bacteria, including Streptococcus thermophilus and Lactobacillus bulgaricus. It has diverse nutritional and therapeutic properties can be the most suitable probiotic carrier. Viability of probiotic bacteria are important factor in quality of yoghurt.Methods : Two kinds of probiotic yoghurts made using commercial starter culures. Viability of probiotic bacteria (lactobacillus acidophilus,Lactobacillus bulgaricus) of yoghut were assessed during ۲۱-days at ۳ days interval. statistical analysis was carreid out using T-test and ANOVA in SPSS software.Results : At this experiments number of lactobacillus acidophilus and Lactobacillus bulgaricus were ۶.۲۲± ۰.۰۲ and ۵.۳۰ ± ۰.۰۵ log cfu/gr in MY۱۸۲۱ and ۶.۴۵ ± ۰.۱۱ and ۶.۱۶ in ABY۳ . population of lactobacillus acidophilus andLactobacillus bulgaricus decreased by ۲.۱ and ۰.۲۶ log cfu/gr in MY ۱۵۲۱ And ۰.۵۳ and ۱.۱۳ cfu/gr in ABY۳ yoghurts. Viability of lactobacillus acidophilus also reduced and by ۰.۵۵ Log cfu/gr in MY ۱۸۲۱ yoghurt.Conclusion : Because of therapeutic benefits of probiotics, consumption of these products for their high population of probiotic bacteria can improve the public health.

کلیدواژه ها:

Probiotic bacteria ، Yoghurt ، Viability ، lactobacillus