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Viability of Lactobacillus acidophilus and Bifidobacterium lactis in Ma-al-Shaeer during refrigerated storage
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S Sohrabvandi   , Sh Malganji * , MJ Eivani , K Khosravi-Darani |
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Abstract: (10142 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 |
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| Keywords: Ethanol, Ma-al-shaeer, Probiotic, Viability |
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Full-Text [PDF 196 kb]
(2414 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2013/02/21 | Accepted: 2013/11/19 | Published: 2013/11/19
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