Study the effect of local wide and mutation probiotic bacteria on decreasing cholesterol in produced fermented yoghurt

Local Lactic acid bacteria stain which isolated from cow milk was used. The bacteria was identified after a series of screening operation, biochemical tests and carbohydrates fermentation as well as using Api 50 technique as a confirmation tests for detecting the bacteria under consideration. Bactria were exposed to waves of ultraviolet radiation of frequency 254 nm for 10, 20, 30, 40, 50, 70 Second to make a physical mutation for bacteria. Chemical composition of fresh milk of cow was determined as well as determination of cholesterol which was 9.12 milligrams cholesterol /ml yoghurt was manufacture from wide type bacteria. The cholesterol rate was 3.8 mg/ml with reduction rate 58.3% the rate of mutated bacteria which used produce yoghurt and for all mutation periods was 3.1 mg cholesterol /ml for 20 sec. with reduction rates 66% followed mutation period 30, 40, 10, 50, 70 second which was 3.2, 3.4, 3.5, 3.6, 3.6 mg cholesterol /ml respectively with reduction rate for cholesterol 64.9, 62.7, 61.62, 60.52, 60.52% respectively

کلیدواژه ها:

lactobacillus casei ، probiotic bacteria ، UV light mutation ، decreasing Cholesterol ، Yoghurt