STUDYING SOME OF THE FACTORS AND FOOD ADDITIVES AFFECTING THE ACTIVITY OF Bifidobacterium. (2) ISOLATE

N. E. Al-Mosawi, B.; K. A. Al-Darwash, A.

	STUDYING SOME OF THE FACTORS AND FOOD ADDITIVES AFFECTING THE ACTIVITY OF Bifidobacterium. (2) ISOLATE
IRAQ JOURNAL OF AGRICULTURE
Article 1, Volume 14, Issue 4, 2009, Pages 0-0
Authors
B. N. E. Al-Mosawi; A. K. A. Al-Darwash
Abstract
This study was aimed to enhance the growth of the weak growth character of Bifidobacterium bacteria in milk. It has been found that generation time for the local isolate 86 and 77.1 minute, for standard bacteria 94.1 and 83.9 in milk and MRS-C broth media, respectively. Such results proved that Bif. (2) was able to grow better than Bif. longum BB536. Bifidobacterium is characterized by weak growth in milk, therefore the following trials have been conducted to improve bacterial growth in milk: The Prolong incubation period of Bif. (2) in milk to 72 hours improved acid production, when titratable acidity reached 1.05 %, after being 0.66 % for the standard bacteria. Mixture of both bacteria resulted in higher titratable acidity compared to use separate bacteria. This indicates that there may be is a synergistic effect is existed Daily subculturing of the isolates in milk lowered the activity of standard bacteria in the second transfer. While for the locally isolate, this activity was lost in the third transfer. In MRS-C, the activity was so high for both bacteria, as titratable acidity were increased from 0.90 and 0.95 % in the first transfer to 1.28 and 1.50 % and in the fourth transfer for the two bacteria, respectively. Adding certain additives (meat extract and yeast extract) to the fresh skim milk supports the growth of both kinds of bacteria where high protein milk powder had no effect. Milk clotting time was reduced to 18 hours instead of 24 to 40 hours at 37 0C without supplementation.

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