مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

video

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

sound

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Version

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

View:

297
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

194
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

2

Information Journal Paper

Title

EVALUATION OF PROBIOTIC SURVIVABILITY IN YOGURT EXPOSED TO COLD CHAIN INTERRUPTION

Pages

  139-144

Abstract

 Original Article In this research, the SURVIVAL of PROBIOTIC microorganisms in yogurts stored at ROOM TEMPERATURE (cold chain interruption conditions) was studied. Milk inoculated with yogurt bacteria (mixed culture of Streptococcus thermophilus and LACTOBACILLUS delbrueckii ssp. bulgaricus) and a single PROBIOTIC culture (L. acidophilus LA-5 or Bifidobacterium lactis Bb-12 or L. rhamnosus HN001 or L. paracasei Lpc-37) were incubated till pH of 4.5 was reached. PROBIOTIC yogurts were stored at two different temperatures including cold (control) and ROOM TEMPERATUREs (5 and 20oC, respectively). Changes in pH decrease, titratable acidity increase and redox potential increase as well as the VIABILITY of PROBIOTICs per 6 h intervals during an assumptive interrupted cold storage (24 h) were monitored. The SURVIVAL of PROBIOTICs was strongly dependent on the storage temperature and remarkable VIABILITY loss occurred in ROOM TEMPERATURE compared to refrigerated storage. In addition, the survivability was dependent on PROBIOTIC strain. Among our experimental strains, B. lactis Bb-12 showed the less resistance to be stored at 20°C (24 h) and referring to the recommended minimum numbers of 107 cfu mL-1, L. rhamnosus HN001 was the most suitable PROBIOTIC strain to be used in PROBIOTIC yogurts especially in countries having high possibility of cold chain interruption during storage.

Cites

References

  • No record.

    • Cite

    APA: Copy

    FERDOUSI, ROUH ELAH, ROUHI, MILLAD, MOHAMMADI, REZA, MORTAZAVIAN, AMIR MOHAMMAD, KHOSRAVI DARANI, KIANOUSH, & HOMAYOUNI RAD, AZIZ. (2013). EVALUATION OF PROBIOTIC SURVIVABILITY IN YOGURT EXPOSED TO COLD CHAIN INTERRUPTION. IRANIAN JOURNAL OF PHARMACEUTICAL RESEARCH (IJPR), 12(SUPPLEMENT 1), 139-144. SID. https://sid.ir/paper/288070/en

    Vancouver: Copy

    FERDOUSI ROUH ELAH, ROUHI MILLAD, MOHAMMADI REZA, MORTAZAVIAN AMIR MOHAMMAD, KHOSRAVI DARANI KIANOUSH, HOMAYOUNI RAD AZIZ. EVALUATION OF PROBIOTIC SURVIVABILITY IN YOGURT EXPOSED TO COLD CHAIN INTERRUPTION. IRANIAN JOURNAL OF PHARMACEUTICAL RESEARCH (IJPR)[Internet]. 2013;12(SUPPLEMENT 1):139-144. Available from: https://sid.ir/paper/288070/en

    IEEE: Copy

    ROUH ELAH FERDOUSI, MILLAD ROUHI, REZA MOHAMMADI, AMIR MOHAMMAD MORTAZAVIAN, KIANOUSH KHOSRAVI DARANI, and AZIZ HOMAYOUNI RAD, “EVALUATION OF PROBIOTIC SURVIVABILITY IN YOGURT EXPOSED TO COLD CHAIN INTERRUPTION,” IRANIAN JOURNAL OF PHARMACEUTICAL RESEARCH (IJPR), vol. 12, no. SUPPLEMENT 1, pp. 139–144, 2013, [Online]. Available: https://sid.ir/paper/288070/en

    Related Journal Papers

  • No record.

    • Related Seminar Papers

  • No record.

    • Related Plans

  • No record.

    • Recommended Workshops






    Move to top
    telegram sharing button
    whatsapp sharing button
    linkedin sharing button
    twitter sharing button
    email sharing button
    email sharing button
    email sharing button
    sharethis sharing button