EFFECT OF XYLOOLIGOSACCHARID ON VIABILITY OF PROBIOTIC BACTERIA IN BARBERY JUICE

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DEHGHAN NIRI REZVAN; daneshi Mohammad; YASINI ARDAKANI SEYED ALI

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Journal: JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY Year:2017 | Volume:3 | Issue:2 Page(s): 57-72

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Title

EFFECT OF XYLOOLIGOSACCHARID ON VIABILITY OF PROBIOTIC BACTERIA IN BARBERY JUICE

Author(s)

DEHGHAN NIRI REZVAN | daneshi Mohammad | YASINI ARDAKANI SEYED ALI | Issue Writer Certificate

Keywords

PROBIOTICQ1

XYLOOLIGOACCARIDQ2

BARBEY JUICEQ1

VIABILITYQ1

Abstract

Nowadays, due to the popularity of vegetarian diet, lactose intolerance and high cholesterol content in dairy products, demand for non-dairy PROBIOTIC products has increased. In this study the effect of fermentation, refrigerated storage and adding Xylooligosaccharid (XOS) on VIABILITY of some PROBIOTIC bacteria in Barbery juice was evaluated. Barbery juice inoculated with two PROBIOTIC species included L.rhamnosus and B.lactis (each 108 cfu/ml) after the xylooligosachcarid (XOS) was added to samples at concentration of 0.5, 1 and 1.5 percent. Then the chemical characteristics including pH, acidity, sugar consumption and VIABILITY of PROBIOTIC bacteria were monitored during primary fermentation and refrigerated storage for 21 days. Data analysis showed the treatment type and storage time had significant effects on the chemical characteristics and VIABILITY of PROBIOTIC bacteria (p<0.05). Although increasing concenteration of Xylooligosaccharid led to more VIABILITY for B. lactis but had no effect in improving the survival of L.rhamnosus. However, L.rhamnosus could tolerate better the acidic conditions of Berbery juice and showed greater survival. The low pH and presence of inhibitors such as phenolic compounds in BARBEY JUICE have negative effects on VIABILITY of PROBIOTICs during storage time but using the prebiotic comounds like Xylooligosaccharid can improve the VIABILITY of some PROBIOTIC bacteria such as B.lactis.

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APA: Copy

DEHGHAN NIRI, REZVAN, daneshi, Mohammad, & YASINI ARDAKANI, SEYED ALI. (2017). EFFECT OF XYLOOLIGOSACCHARID ON VIABILITY OF PROBIOTIC BACTERIA IN BARBERY JUICE. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, 3(2 ), 57-72. SID. https://sid.ir/paper/254872/en

Vancouver: Copy

DEHGHAN NIRI REZVAN, daneshi Mohammad, YASINI ARDAKANI SEYED ALI. EFFECT OF XYLOOLIGOSACCHARID ON VIABILITY OF PROBIOTIC BACTERIA IN BARBERY JUICE. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY[Internet]. 2017;3(2 ):57-72. Available from: https://sid.ir/paper/254872/en

IEEE: Copy

REZVAN DEHGHAN NIRI, Mohammad daneshi, and SEYED ALI YASINI ARDAKANI, “EFFECT OF XYLOOLIGOSACCHARID ON VIABILITY OF PROBIOTIC BACTERIA IN BARBERY JUICE,” JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, vol. 3, no. 2 , pp. 57–72, 2017, [Online]. Available: https://sid.ir/paper/254872/en

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