Effect of Blueberry (Vaccinium myrtillus) on growth and survival of Lactobacillus acidophilus and Bifidobacterium bifidum for production of probiotic milk and yoghurt

摘要

This study was undertaken to determine the suitability of different doses (0, 0.1, 0.2 and 0.3%) of blueberry (Vaccinium myrtillus ) on viability and growth of Lactobacillus acidophilus and Bifidobacterium bifidum in milk and yoghurt during 21 day refrigerated storage for production of probiotic milk and yoghurt. In order to determine the effects of different doses of blueberry on the growth of two probiotic bacteria, Bifidobacteriumbifidum and Lactobacillus acidophilus in milk and yoghurt produced, firs t 0.33 gram (LAFT_L10)Lactobacillus acidophilus was added to 1 liter low-fat sterilizedmilk, separately. Then the sampleswere incubated at 38°C then the products were put in the refrigerator. Changes in pH, acidity and viable cell counts during incubation and permanence period were measured. In all samples that contained Lactobacillus acidophilus and Bifidobacterium bifidum, it was observed that the increased Blueberry (Vaccinium myrtillus) concentration has effect on increasing acidity, decreasing pH, good color and taste and microbial count. The shelf lives of products were determined for 21 days. All the results suggest that Blueberry (Vaccinium myrtillus) promoted the metabolismof lactic acid bacteria inmilk and yoghurt.