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Research Article Open Access
Milk fermented with YF-3331 (containing Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and a probiotic strain of L. acidophilus La-5 and the effect of different variables were evaluated on the growth of three bacteria in period of 6 hours of incubation. Beet was added to the yogurt at 15% as prebiotic. The effect of variables including skim milk powder, whey powder, inoculum size, L. acidophilus inoculums, and incubation temperature was evulated by Taguchi approach. The results showed that the growth of L. bulgaricus was much higher than others. L. acidophilus showed the lowest growth after the incubation time. Although milk composition had no significant effect on the bacterial growth, increasing whey powder in the milk base enhanced the growth of L. acidophilus slightly. By increasing L. acidophilus inoculums, L. bulgaricus growth was restricted and yoghurt bacteria restricted the growth of L. acidophius. L. bulgaricus, S. thermophilus and L. acidophilus showed higher growth at 37, 40 and 43°C, respectively. This approach provides some useful information to set the best situation for the probiotic growth during fermented milk production and reach much higher level of cell growth after the incubation.
Sinbiotic, L. acidophilus, Beet, Taguchi Design, Growth, Acidification., Analysis for Novel and Safe Ingredients, Advance in Meat Processing, Food Safety & Regulations, Food Packaging Companies & Machinery, Beverage Industry Market Analysis, Dairy Industry Market Analysis, Food Industry Market Analysis, Meat Industry, Food Management, Processing and Preservation, Nutrigenomics, Milk Product, Food-Borne Pathogens, Food Quality, Food Microbiology and Fermentation Food Chemistry and Biochemistry, Dairy Technology and Dairy Byproducts, Bulk Scale Processing and Production, Organic Dairy Farming