L. Hameed, A., M. Alzubaidy, Z., A. Khudher, H. (2023). PREPARATION OF ORANGE JUICE FORTIFIED WITH PROBIOTICS ISOLATED LOCALLY FROM YOGURT. , 21(2), 456-466. doi: 10.32649/ajas.2023.181890
A. L. Hameed; Z. M. Alzubaidy; H. A. Khudher. "PREPARATION OF ORANGE JUICE FORTIFIED WITH PROBIOTICS ISOLATED LOCALLY FROM YOGURT". , 21, 2, 2023, 456-466. doi: 10.32649/ajas.2023.181890
L. Hameed, A., M. Alzubaidy, Z., A. Khudher, H. (2023). 'PREPARATION OF ORANGE JUICE FORTIFIED WITH PROBIOTICS ISOLATED LOCALLY FROM YOGURT', , 21(2), pp. 456-466. doi: 10.32649/ajas.2023.181890
L. Hameed, A., M. Alzubaidy, Z., A. Khudher, H. PREPARATION OF ORANGE JUICE FORTIFIED WITH PROBIOTICS ISOLATED LOCALLY FROM YOGURT. , 2023; 21(2): 456-466. doi: 10.32649/ajas.2023.181890

PREPARATION OF ORANGE JUICE FORTIFIED WITH PROBIOTICS ISOLATED LOCALLY FROM YOGURT

Anbar Journal of Agricultural Sciences
Article 19, Volume 21, Issue 2, November and December 2023, Pages 456-466    PDF (444.8 K)
Document Type: Research Paper
DOI: 10.32649/ajas.2023.181890
Authors
A. L. Hameed1; Z. M. Alzubaidy2; H. A. Khudher3
1Dep. Clinical Biochemistry, College of Health Sciences, Hawler Medical University, Erbil, Iraq
2Diyala Uni./coll. Science/ Biology Dep.
3Soran Uni/ Faculty of Education
Abstract
The current study was carried out to isolation and diagnosis the isolates of bacteria as probiotics which were isolated from local yogurts in Erbil city markets, The probiotic bacteria identified in the present study were Lactobacillus lactis, Lactobacillus plantarum, and Lactobacillus acidophilus in selective De Man-Rogosa-sharpe (MRS) agar in micro aerobic conditions. The results showed the bacteria were; Gram positive, catalase and oxidase were negative as well as all the isolated bacteria fermented the glucose, while L. lactis fermented lactose and glucose only. L. acidophilus vary in the sugar fermentation. All the bacteria were able to survive in 0.3% bile salt concentration. and with regular decreasing of the viable cells in 1.0%. Lactobacillus plantarum and L. acidophilus had the ability to withstand the increased acidity and could grow in pH ranges 3-5. The results showed antibacterial activity of the cell free supernatant of the lactic acid bacteria against Staphylococcus aureus and the inhibition zones were 12, 14 and 16 mm of L. lactis, L. plantarum and L. acidophilus respectively, and 16, 18 and 20 mm against E. coli respectively, these probiotic bacteria were used in supplemented orange juice. The properties of the orange juices were determined as pH, Brix, and free surviving encapsulated probiotic bacteria. The probiotic bacteria were injected either free or microencapsulated into orange juice, Brix and pH were monitored as well as the total number of surviving probiotics was counted weekly for two months. The results showed that the encapsulated probiotic bacteria maintained their viability during the storage period compared to the unencapsulated probiotic bacteria, where they lost their viability. The encapsulated probiotics were found to be more stable than those containing free probiotics.
Keywords
Probiotic; Encapsulate; Supplement; Lactic acid Bacteria; Orange juice
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