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Study the resistant of probiotics bacteria in fermented dairy products for different concentrations of acidity and bile salts | ||
| Kufa Journal for Agricultural Science | ||
| Article 1, Volume 8, Issue 4, 2016, Pages 274-290 | ||
| Authors | ||
| Haider Ibrahim Ali; Sarmad Ghazi Mohammed; Zainab Musaddaq Jafar | ||
| Abstract | ||
| Resistant of probiotic bacteria for acidity has been studied at different hydrogen numbers (3, 4 and 6.2) at a temperature(4 C) of the Activia products (Dairy Activia, yoghurt Activia and yoghurt Basrah and at storage periods of (0, 1 and 2) weeks. The best products resistant to the acidity was yoghurt Basrah, probiotics bacteria content was superior in various numbers of hydrogen and at different periods of incubation at a temperatures of 4C, respectively, compared to the other two products. When examining the resistance of probiotic bacteria to bile salts at a concentration of (0.1, 0.2 and 0.3)% and periods of storage (0, 1 and 2) weeks for (0 , 1 , 2 and 3) hours of incubation, Yoghurt Basrah product has shown a clear resistance to bile salts and its content was higher in numbers of probiotics bacteria at various concentrations and during different periods of incubation at temperatures of 4C respectively. | ||
| Keywords | ||
| Probiotic bacteria; Fermented dairy products; Bile salt; Probiotics | ||
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