PROBIOTICS ENRICHMENT OF NON-ALCOHOLIC BEER BY FOUR LACTOBACILLUS SPP

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KHALKHALI S.; FAZELI M.R.; NOROUZI J.; SALEHI M.

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Journal: JOURNAL OF MICROBIOLOGY KNOWLEDGE Year:2009 | Volume:1 | Issue:1 Page(s): 59-63

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Title

PROBIOTICS ENRICHMENT OF NON-ALCOHOLIC BEER BY FOUR LACTOBACILLUS SPP

Author(s)

KHALKHALI S. | FAZELI M.R. | NOROUZI J. | SALEHI M. | Issue Writer Certificate

Keywords

PROBIOTICQ4

NON-ALCOHOLIC BEER AND ACID LACTIC BACTERIAQ4

Abstract

Nowadays, propitiation of nutrient drinks with fruitful microorganisms or PROBIOTICs seems to be very important. This is because of preventive role of these types of bacteria and fungous against wide range of infections diseases. Since enrichment of any type of nutrient drinks with PROBIOTICs enrichment capability of non-alcoholic beer has been studied with for Species of lactobacilli named (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus fermentum and Lactobacillus plantarum). Sterile non – alcoholic beer was inoculated with 24h cultivation of Acid Lactic acid bacteria and incubated in 30C temperatures. pH changes and colony formation unit (CFU) were measured under a controlled condition. Acid Lactic cultivation decreased pH to 4.30 and CFU was increased from "10 2 CFU/ml“ to ”10 7 CFU/ml“, after 20 h fermentation. CFU of four Acid Lactic Bacteria were remained in sterile fermented: non-alcoholic beer between CFU/ml 106 to 107 after four weeks reserve in temperature 4oC and 25oC. In another method, we tried to eliminate basic incubation. In this case we beer with or without yeast. The result proved that in case where non alcoholic beer consisting yeast, existence and survival of four Acid lactic Bacteria in high and such survival is more desirable in can atmospheric temperature.

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APA: Copy

KHALKHALI, S., FAZELI, M.R., NOROUZI, J., & SALEHI, M.. (2009). PROBIOTICS ENRICHMENT OF NON-ALCOHOLIC BEER BY FOUR LACTOBACILLUS SPP. JOURNAL OF MICROBIOLOGY KNOWLEDGE, 1(1), 59-63. SID. https://sid.ir/paper/193219/en

Vancouver: Copy

KHALKHALI S., FAZELI M.R., NOROUZI J., SALEHI M.. PROBIOTICS ENRICHMENT OF NON-ALCOHOLIC BEER BY FOUR LACTOBACILLUS SPP. JOURNAL OF MICROBIOLOGY KNOWLEDGE[Internet]. 2009;1(1):59-63. Available from: https://sid.ir/paper/193219/en

IEEE: Copy

S. KHALKHALI, M.R. FAZELI, J. NOROUZI, and M. SALEHI, “PROBIOTICS ENRICHMENT OF NON-ALCOHOLIC BEER BY FOUR LACTOBACILLUS SPP,” JOURNAL OF MICROBIOLOGY KNOWLEDGE, vol. 1, no. 1, pp. 59–63, 2009, [Online]. Available: https://sid.ir/paper/193219/en

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