EFFECTS OF MINT EXTRACT ON THE VIABILITY OF PROBIOTIC BACTERIA IN A NATIVE IRANIAN DAIRY DRINK (DOOGH)

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VOUSOUGH A.S.; KHOMEYRI M.; KASHANINEZHAD M.; JAFARI SEYED MAHDI

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Journal: Journal of Agricultural Sciences and Natural Resources Year:2009 | Volume:16 | Issue:1 Page(s): 156-164

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Information Journal Paper

Title

EFFECTS OF MINT EXTRACT ON THE VIABILITY OF PROBIOTIC BACTERIA IN A NATIVE IRANIAN DAIRY DRINK (DOOGH)

Author(s)

VOUSOUGH A.S. | KHOMEYRI M. | KASHANINEZHAD M. | JAFARI SEYED MAHDI | Issue Writer Certificate

Keywords

PROBIOTICSQ3

BIO-DOOGHQ3

MINT EXTRACTQ3

DAIRY DRINKQ3

LACTOBACILUS ACIDOPHILUSQ3

BIFIDOBACTERIUM LACTISQ3

Abstract

In this work, production of a native Iranian DAIRY DRINK containing active probiotic bacteria, socalled (bio-) doogh, was studied. Two commercial strains of probiotic bacteria, Lactobacillus acidophilus and BIFIDOBACTERIUM LACTIS, inoculated into three types of doohg, including plain doogh as control, and samples containing 1% or 2% MINT EXTRACT. Survival of probiotic bacteria, pH, acidity and flavor of bio- doogh was examined weekly during nine-week storage in 4oC. The results obtained showed MINT EXTRACT depending on its concentration can reduce or increase survival of the bacteria. After storing at 4oC, viable B. lactis reduced by 2 logCFU/ml, while L. acidophilus reduced to zero after eight weeks at 4oC. There was no significance difference (P<0.05) between pH and acidity of BIO-DOOGH during storage period. Statistical result revealed that there were no significant difference betwee n flavors of various samples of BIO-DOOGH. BIO-DOOGH with MINT EXTRACT had a higher flavor score than BIO-DOOGH without MINT EXTRACT.

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APA: Copy

VOUSOUGH, A.S., KHOMEYRI, M., KASHANINEZHAD, M., & JAFARI, SEYED MAHDI. (2009). EFFECTS OF MINT EXTRACT ON THE VIABILITY OF PROBIOTIC BACTERIA IN A NATIVE IRANIAN DAIRY DRINK (DOOGH). JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, 16(1), 156-164. SID. https://sid.ir/paper/9363/en

Vancouver: Copy

VOUSOUGH A.S., KHOMEYRI M., KASHANINEZHAD M., JAFARI SEYED MAHDI. EFFECTS OF MINT EXTRACT ON THE VIABILITY OF PROBIOTIC BACTERIA IN A NATIVE IRANIAN DAIRY DRINK (DOOGH). JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES[Internet]. 2009;16(1):156-164. Available from: https://sid.ir/paper/9363/en

IEEE: Copy

A.S. VOUSOUGH, M. KHOMEYRI, M. KASHANINEZHAD, and SEYED MAHDI JAFARI, “EFFECTS OF MINT EXTRACT ON THE VIABILITY OF PROBIOTIC BACTERIA IN A NATIVE IRANIAN DAIRY DRINK (DOOGH),” JOURNAL OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES, vol. 16, no. 1, pp. 156–164, 2009, [Online]. Available: https://sid.ir/paper/9363/en

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