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:: Volume 7, Issue 5 (Winter Supplement 2013) ::
2013, 7(5): 87-95 Back to browse issues page
Viability of Lactobacillus acidophilus and Bifidobacterium lactis in Ma-al-Shaeer during refrigerated storage
S Sohrabvandi, Sh Malganji *, MJ Eivani, K Khosravi-Darani
Abstract:   (7456 Views)
Background and objective: In recent years, there has been an increased interest among consumers to adapt healthy diets, which helps them with protection against diseases. As a consequence, the development of functional foods such as probiotic products has increased. Also, some reports indicate that Ma-al-shaeer is among the most popular beverages in the world. Considering both health benefits of probiotics and popularity of Ma-al-shaeer, the aim of this research is to study the viability of probiotic bacteria in both low-ethanol and non-ethanol Ma-al-shaeer during refregrated storage. Material and Methods: Ma-al-shaeer was fermented using two yeasts (Saccharomyces cerevisiae 70424 and Saccharomyces rouxii 2531). Then, Probiotic microorganisms (Lactobacillus acidophilus and Bifidobacterium lactis) were inoculated in Ma-al-shaeer at 5°C (after the inactivation of yeast cells by heat treatment) and stored for 20 days, during storage period the pH, ethanol content and viability of the probiotics were assessed. Results: The largest decrease in viability was observed in fermented Ma-al-shaeer (by Saccharomyces cerevisiae) containing L.acidophilus, while, the slightest decrease was mentioned in fermented Ma-al-shaeer (by Saccharomyces rouxii) containing B.lactis. Conclusion: Since Ma-al-shaeer contains bacteriostatic and bactericidic factors due to presence of Razak, So, this product could not be a suitable medium for the delivery of probiotic cells to the intestine. Keywords: Ethanol, Ma-al-shaeer, Probiotic, Viability
Keywords: Ethanol, Ma-al-shaeer, Probiotic, Viability
Full-Text [PDF 196 kb]   (1723 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2013/02/21 | Accepted: 2013/11/19 | Published: 2013/11/19
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Sohrabvandi S, Malganji S, Eivani M, Khosravi-Darani K. Viability of Lactobacillus acidophilus and Bifidobacterium lactis in Ma-al-Shaeer during refrigerated storage. Iranian Journal of Nutrition Sciences & Food Technology. 2013; 7 (5) :87-95
URL: http://nsft.sbmu.ac.ir/article-1-987-en.html


Volume 7, Issue 5 (Winter Supplement 2013) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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