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The Effect of Diet Fermentation by Iraqi probiotic on Logarithmic number of bacteria and yeast in laboratory | ||
| Jornal of Al-Muthanna for Agricultural Sciences | ||
| Article 1, Volume 3, Issue 1, 2015, Pages 1-18 | ||
| Abstract | ||
| Abstract Iraqi probiotic was used in this study at different concentrations of 2.5, 5.0, 7.5 and 10 gram per kilogram diet then diluted by water at level of 0.5, 1.0 and 1.5 liter for each kilogram of diet then incubated under 37 ºC. Results supplementation Iraqi probiotic causes significant increase (p>0.05) in total count of Lactobacillus bacteria, Bacillus Subtillus bacteria, Bifidobacteriaum and sachromyces servisae. The data indicated that the best results that been collected in numbers of bacteria and yeast. When comparing between concentrations of Iraqi probiotic (2.5, 5.0, 7.5 and 10) gram for each one kilogram diet that diluted at level of (0.5, 1.0 and 1.5) liter of water each one kilogram diet fermented by incubation on 37 degree centigrade with time (24, 48 and 72) hours with using the Iraqi probiotic at concentrations of 10 gram for each kilogram of diet and diluted by water at level of one liter for each one kilogram of diet and fermented for 48 hours when compared with other concentrations of Iraqi probiotic and diluted by water with fermented time (24) hours but there was not any difference between two fermented time (48 and 72) hours. | ||
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