The study of probiotic properties of Lactobacillus vermiform and Lactobacillua fermentom isolated from honey and possibility of production probiotic peach juice and strawberry juice

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Omidvari Fatemeh; Eshaghi Mohammadreza; NATEGHI LEILA

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Journal: JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY Year:2019 | Volume:5 | Issue:2 Page(s): 39-55

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Title

The study of probiotic properties of Lactobacillus vermiform and Lactobacillua fermentom isolated from honey and possibility of production probiotic peach juice and strawberry juice

Author(s)

Omidvari Fatemeh | Eshaghi Mohammadreza | NATEGHI LEILA | Issue Writer Certificate

Keywords

Honey of bee stomachQ1

Lactobacillus fermentumQ1

Lactobacillus vermiformQ2

Probiotic peach juiceQ2

Probiotic strawberry juiceQ1

Abstract

The use of probiotic supplements in the beekeeping industry can increase the growth rate and improve the feed conversion ratio and improve resistance to the disease and increase the production of honey. In this study, probiotics of two species of Lactobacillus vermiform and Lactobacillus fermentum isolated from honey bee stomach, under the diagnostic tests. The mentioned probiotic bacteria in quantities 108 cfu/ml as individually and mixed inoculated into natural peach and strawberries juice. The product tests included acidity acidity and pH assessment, soluble solids content (Brix), viability assessment of probiotic bacteria, evaluation of sugary regeneration, as well as sensory evaluation. The results showed that increasing the duration of maintenance and increasing the probiotic population increased acidity, pH, brix and also the percentage of reducing sugars significantly (p≤ 0. 05) deacreased. Also sensory properties of the treatments were significantly associated with decreasing acceptability during storage and also increasing the probiotic population (p≤ 0. 05). Over time, survival of probiotics was reduced in all treatments that the least reduction was observed in treatments contain mixing of two types of probiotics. Althought the number of probiotic bacteria during 21 days decreased but their number after 21 days of storage was higher than 106 cfu/ ml, so they were considered as probiotics in accordance with national standard for jouices. The results showed that the tratment contains peach juice with a population of 108 cfu/ml from the 50% mixture of Lactobacillus vermiform and Lactobacillus fermentum was selected as the optimal treatment.

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APA: Copy

Omidvari, Fatemeh, Eshaghi, Mohammadreza, & NATEGHI, LEILA. (2019). The study of probiotic properties of Lactobacillus vermiform and Lactobacillua fermentom isolated from honey and possibility of production probiotic peach juice and strawberry juice. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, 5(2 ), 39-55. SID. https://sid.ir/paper/398587/en

Vancouver: Copy

Omidvari Fatemeh, Eshaghi Mohammadreza, NATEGHI LEILA. The study of probiotic properties of Lactobacillus vermiform and Lactobacillua fermentom isolated from honey and possibility of production probiotic peach juice and strawberry juice. JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY[Internet]. 2019;5(2 ):39-55. Available from: https://sid.ir/paper/398587/en

IEEE: Copy

Fatemeh Omidvari, Mohammadreza Eshaghi, and LEILA NATEGHI, “The study of probiotic properties of Lactobacillus vermiform and Lactobacillua fermentom isolated from honey and possibility of production probiotic peach juice and strawberry juice,” JOURNAL OF APPLIED MICROBIOLOGY IN FOOD INDUSTRY, vol. 5, no. 2 , pp. 39–55, 2019, [Online]. Available: https://sid.ir/paper/398587/en

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