THE STABILITY OF FERMENTED AND NON-FERMENTED PROBIOTIC MILK PRODUCED BY THREE SPECIES OF AUTOCHTHONOUS LACTOBACILLUS

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FERDOWSIFARD M.; FAZELI M.; SAMADI N.; JAMALIFAR H.

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Journal: Journal of Food Technology and Nutrition Year:2011 | Volume:8 | Issue:4 (32) Page(s): 13-20

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Title

THE STABILITY OF FERMENTED AND NON-FERMENTED PROBIOTIC MILK PRODUCED BY THREE SPECIES OF AUTOCHTHONOUS LACTOBACILLUS

Author(s)

FERDOWSIFARD M. | FAZELI M. | SAMADI N. | JAMALIFAR H. | Issue Writer Certificate

Keywords

LACTOBACILLUS ACIDOPHILUSQ2

LACTOBACILLUS CASEIQ2

LACTOBACILLUS PLANTARUMQ2

MILKQ2

PROBIOTICQ3

Abstract

Introduction: The development of PROBIOTICs has signaled an important advance in the food industry. Selection for appropriate strain is an important task for production of PROBIOTIC dairy products which is usually practiced by industrial companies. The aim of this study was to produce the fermented and non-fermented PROBIOTIC MILK using UHT) ultra- high temperature (and pasteurized MILKs with three species of Lactobacillus including LACTOBACILLUS CASEI, LACTOBACILLUS PLANTARUM and LACTOBACILLUS ACIDOPHILUS. The number of viable bacteria and also the pH of products were determined during 14 days storage at 4oC.Materials and Methods: UHT and pasteurized MILKs were inoculated with one-day old cultures of the individual lactic acid bacteria of LACTOBACILLUS CASEI, LACTOBACILLUS PLANTARUM and LACTOBACILLUS ACIDOPHILUS. Microbial concentration at the time of inoculation for sweet and fermented MILK was 107 and 104 CFU/ml, respectively. The samples were incubated at 4oC and 37oC to obtain sweet and fermented PROBIOTIC MILK products, respectively. The number of live bacteria and pH of each product were recorded at different time intervals.Results: All the lactic acid bacteria reached the cell densities of about 107-108 CFU/ml in UHT and pasteurized MILKs during 24 hours incubation at 37oC. The pH of fermented UHT MILK decreased to 5.7 after 24 hours of incubation, while the pH of fermented pasteurized MILK was dropped to 4.5. After 10 hours of incubation, the viable lactic acid bacteria in fermented MILKs reached to the 106-107 CFU/ml and was transferred to the refrigerator for stability studies. After 2 days of storage at refrigerator, the pasteurized MILK was coagulated and was eliminated from the study, whereas during 14 days storage at refrigerator the pH of fermented UHT MILK remained constant and the number of individual lactic acid bacteria were increased slowly.The number of viable bacteria in the sweet MILK produced by UHT MILK was increased by about 1 log during 14 days storage at 4oC, while the pH remained unchanged. The pH of the sweet pasteurized MILK dropped from 6.4 to 5 and the number of viable bacteria increased by 1 to 2 log.Conclusion: Each of three species of Lactobacillus including LACTOBACILLUS CASEI, LACTOBACILLUS PLANTARUM and LACTOBACILLUS ACIDOPHILUS, were suitable for preparation of sweet and fermented MILK. Fermented PROBIOTIC MILK prepared with UHT MILK was stable during 14 days storage at 4oC.Also the pH variation in the sweet PROBIOTIC MILK prepared with UHT MILK was less than pasteurized MILK. Sweet and fermented PROBIOTIC MILK products containing sufficient amount of lactic acid bacteria might be prepared by using UHT MILK.

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APA: Copy

FERDOWSIFARD, M., FAZELI, M., SAMADI, N., & JAMALIFAR, H.. (2011). THE STABILITY OF FERMENTED AND NON-FERMENTED PROBIOTIC MILK PRODUCED BY THREE SPECIES OF AUTOCHTHONOUS LACTOBACILLUS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 8(4 (32)), 13-20. SID. https://sid.ir/paper/143124/en

Vancouver: Copy

FERDOWSIFARD M., FAZELI M., SAMADI N., JAMALIFAR H.. THE STABILITY OF FERMENTED AND NON-FERMENTED PROBIOTIC MILK PRODUCED BY THREE SPECIES OF AUTOCHTHONOUS LACTOBACILLUS. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2011;8(4 (32)):13-20. Available from: https://sid.ir/paper/143124/en

IEEE: Copy

M. FERDOWSIFARD, M. FAZELI, N. SAMADI, and H. JAMALIFAR, “THE STABILITY OF FERMENTED AND NON-FERMENTED PROBIOTIC MILK PRODUCED BY THREE SPECIES OF AUTOCHTHONOUS LACTOBACILLUS,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 8, no. 4 (32), pp. 13–20, 2011, [Online]. Available: https://sid.ir/paper/143124/en

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