Effect of Cold Storage on Viability of Probiotic Bacteria in Carrot Fortified MilkMohammad Daneshi1*, Mohammad Reza Ehsani2, Seyyed Hadi Razavi1, Mohsen Labbafi1, and Maryam Sheykh Rezaee3
- *Corresponding Author:
- Mohammad Daneshi
Department of Food Science, Technology and Engineering
Faculty of Agriculture Engineering and Technology
Agricultural Campus, P.O.Box 31587-78659, University of Tehran, Karaj, Iran
E-mail: [email protected]
Received date: August 25, 2012; Accepted date: August 29, 2012; Published date: August 31, 2012
Citation: Daneshi M, Ehsani MR, Razavi SH, Labbafi M, Rezaee MS (2012) Effect of Cold Storage on Viability of Probiotic Bacteria in Carrot Fortified Milk. J Nutr Food Sci 2:162. doi:10.4172/2155-9600.1000162
Copyright: © 2012 Daneshi M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
The growing interest in new functional drinks, resulting to the development of nutritionally and healthy probiotic drinks for consumers. Since dairy based products are a good carrier for probiotics, the suitability of milk/carrot juice drink stored at 4 ± 2°C for up to 20 days for the production of non-fermented probiotic drink was studied and survival of lactobacillus acidophilus LA5, lactobacillus plantarum, lactobacillus rhamnosus GG and bifidobacterium lactis BB12 was evaluated. The samples were evaluated in 5 days interval for cell number, pH and acidity. L.acidophilus LA5 seemed more stable than three other strains in this medium with more than 98% viability during storage but other strains showed a less viability between 88-92%. The pH and acidity changes by L.acidophilus LA5, L.Plantarum and B.lactis BB12 in storage time were low and varied according to strain from 6.43 to 6.66 and 0.13% to 0.15% (according to lactic acid) respectively and the means comparision did not show any significant differences between them. The L.rhamnosus GG and control (non-probiotic) samples showed more variation in pH and acidity. Changes of pH and acidity by L.rhamnosus varied significantly from 5.33-6.47 and 0.13-0.31% respectively. The pH level decreased from 6.48 to 5.85 and the acidity increased from 0.13% to 0.28% in the control sample. The outcome of the overall study points that milk/carrot juice drink could serve as a probiotic drink after refrigerated storage for 20 days.