抽象的

Effect of tarragon on the growth of Lactobacillus acidophilus and Bifidobacterium bifidum in probiotic dairy products

Mohammad Hossein Marhamatizadeh, Hossein Pahlavan, Zohreh Marhamati, Keramat Rahmanian

The objective of this study was to investigate the effects of different doses of tarragon on the growth of two probiotic bacteria, Lactobacillus acidophilus and Bifidobacterium bifidum (together) in milk and yoghurt produced in the first and second phases, respectively. The products were then examined in terms of PH, acidity and microbe counting during the incubator setting period and their respective permanence. In day 14, the production quantities of the products were evaluated by sensory method. The results of the questionnaires filled by 30 people in statistical–descriptive test were analyzed using SPSS software version 17 system. In the samples containing both bacteria, Lactobacillus acidophilus and Bifidobacterium bifidum (together), it was observed that the increased concentration of tarragon create a favorable taste of yoghurt and the yoghurt sample with %1 tarragon was with the best taste. The testifier and the yoghurt containing%1 tarragon were of greater permanence than the other samples. The bioability of probiotic bacteria was measured by direct counting method. Duration of the product permanence was determined within 21 days. Upon examination of the results, it was revealed that the increased concentration of tarragon had a positive effect on the growth of the probiotic bacteria, Lactobacillus acidophilus and Bifidobacterium bifidum in probiotic milk and yoghurt. To evaluate the effect of tarragon on the amount of the probiotic yoghurt protein, the control sample and the yoghurt sample containing%3 tarragonwere tested, it was observed that the amount of protein in the sample with%3 tarragon was more than the control sample.