THE EFFECT HERACLEUM PERSICUM ESSENCE ON PLANTARUM LACTOBACILLUS IN PROBIOTIC DILUTED YOGHURT

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JAHANFAR SHIMA; BEIK MOHAMMADI MARYAM; SHARIFAN ANOUSHEH

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Journal: JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY Year:2016 | Volume:2 | Issue:3 Page(s): 75-84

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Title

THE EFFECT HERACLEUM PERSICUM ESSENCE ON PLANTARUM LACTOBACILLUS IN PROBIOTIC DILUTED YOGHURT

Author(s)

JAHANFAR SHIMA | BEIK MOHAMMADI MARYAM | SHARIFAN ANOUSHEH | Issue Writer Certificate

Keywords

MINIMUM INHIBITORY CONCENTRATION (MIC)Q2

PROBIOTICQ2

LACTOBACILLUS PLANTARUMQ2

DILUTED YOGHURTQ1

Abstract

Probiotics are microorganisms that will be useful for host healthy, if sufficiently add to food products. Great part of PROBIOTICs belong to lactic bacterias. Treditionally, cold dairy product is superior way for production and cultivation of PROBIOTICs. DILUTED YOGHURT is one of the native drinkable in Iran that has long historical antecedent. Heracleum Persicum is usable as flavouring and also as pharmaceutical herb. In this investigation, Heracleum Persicumherb essence has extracted with distillation way by water and studied minimum inhibitory concentration (MIC) and Heracleum Persicumherb fatality with dilution method in agar medium on Plantarum Lactobacillus (PTCC 1058), in five concentration 0, 0.5, 1, 2, 3, 4, 5 in laboratory. Heracleum Persicumherb essence in three concentration 3, 2, and 1% accompanied by Plantarum Lactobacillus added to DILUTED YOGHURT. Then evaluated essence effect on Plantarum Lactobacillus bacteria survival, acidity, pH changes, sensory properties. Finally, results assessed in three replication by SPSS. The results distinguished that PROBIOTIC bacteria decreased when storage time increased. Nevertheless, the number of Plantarum Lactobacillus significantly (P< 0.05) increased accompanied by increased Heracleum Persicumherb essence concentration. Also, Heracleum Persicumherb essence caused increase pH and decrease acidity that this caution resulted in increase survive of Plantarum Lactobacillus. It should mention, this essence was no significant on flavour, odor and total acceptable.

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APA: Copy

JAHANFAR, SHIMA, BEIK MOHAMMADI, MARYAM, & SHARIFAN, ANOUSHEH. (2016). THE EFFECT HERACLEUM PERSICUM ESSENCE ON PLANTARUM LACTOBACILLUS IN PROBIOTIC DILUTED YOGHURT. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, 2(3), 75-84. SID. https://sid.ir/paper/254868/en

Vancouver: Copy

JAHANFAR SHIMA, BEIK MOHAMMADI MARYAM, SHARIFAN ANOUSHEH. THE EFFECT HERACLEUM PERSICUM ESSENCE ON PLANTARUM LACTOBACILLUS IN PROBIOTIC DILUTED YOGHURT. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY[Internet]. 2016;2(3):75-84. Available from: https://sid.ir/paper/254868/en

IEEE: Copy

SHIMA JAHANFAR, MARYAM BEIK MOHAMMADI, and ANOUSHEH SHARIFAN, “THE EFFECT HERACLEUM PERSICUM ESSENCE ON PLANTARUM LACTOBACILLUS IN PROBIOTIC DILUTED YOGHURT,” JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, vol. 2, no. 3, pp. 75–84, 2016, [Online]. Available: https://sid.ir/paper/254868/en

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