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Information Journal Paper

Title

PROBIOTICATION OF PERSIAN CARROT JUICE BY LACTIC ACID BACTERIA

Pages

  51-59

Abstract

 PROBIOTICs are live microorganism that when administered in amounts confer a health benefit on the host .In these years preparation of food and beverage with PROBIOTICs was very attractive. In this study the Persian yellow carrot juice was inoculated by 4 species of LACTOBACILLI. Yellow carrot juice was sterile by 1100C, 10 min then inoculums 104 CFU/ml of Lactobacillus. Kinetic of LACTOBACILLI growth in the yellow carrot juice were measured every 2 hours. The results were defined that every 4 species could growth in Persian yellow carrot juice. Survival of inoculated PERSIAN CARROT juice by PROBIOTICs was measured in 4, 25 and 370C. Changes of pH, glucose, Lactic acid were measured during 97 days in inoculation PERSIAN CARROT juice by PROBIOTICs. The results were showed that 40C was the best temperature for Lactobacillus, amount of Lactobacillus. Lactobacillus acidophilus had be best growth and survival in the Persian yellow carrot juice.

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    APA: Copy

    OMIDI, B., FAZELI, M.R., AMOZEGAR, M.A., & JAMALIFAR, H.. (2010). PROBIOTICATION OF PERSIAN CARROT JUICE BY LACTIC ACID BACTERIA. JOURNAL OF MICROBIOLOGY KNOWLEDGE, 2(6), 51-59. SID. https://sid.ir/paper/193207/en

    Vancouver: Copy

    OMIDI B., FAZELI M.R., AMOZEGAR M.A., JAMALIFAR H.. PROBIOTICATION OF PERSIAN CARROT JUICE BY LACTIC ACID BACTERIA. JOURNAL OF MICROBIOLOGY KNOWLEDGE[Internet]. 2010;2(6):51-59. Available from: https://sid.ir/paper/193207/en

    IEEE: Copy

    B. OMIDI, M.R. FAZELI, M.A. AMOZEGAR, and H. JAMALIFAR, “PROBIOTICATION OF PERSIAN CARROT JUICE BY LACTIC ACID BACTERIA,” JOURNAL OF MICROBIOLOGY KNOWLEDGE, vol. 2, no. 6, pp. 51–59, 2010, [Online]. Available: https://sid.ir/paper/193207/en

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