Articles
SOME MICROBIOLOGICAL CHARACTERISTICS OF ROSE HIP YOGHURT INOCULATED WITH LACTOBACILLUS ACIDOPHILUS DSMZ 20079
Article number
690_46
Pages
299 – 302
Language
English
Abstract
Bioyoghurt was produced from cow milk inoculated with Lactobacillus acidophilus and then rose hip marmalade was added.
The final product was stored at 4 ± 1°C for 15 days.
Viable counts were made on the rose hip bioyoghurt (with L. acidophilus DSMZ 20079) and on rose hip yoghurt without L. acidophilus DSMZ 20079 (control). During the storage period, counts changed from 8.8 to 8.9 log cfu/g (total aerobic count), from 8.6 to 8.0 log cfu/g (lactic acid bacteria), and from 6.4 to 6.6 log cfu/g (Streptococcus thermophilus). Corresponding counts of the control product were quite similar.
Yeasts, moulds, coliform bacteria and Staphylococcus aureus were not found in any of the samples during the storage period.
The bioyoghurt appears to have lost its probiotic characteristic after the 7th day based on the decrease to < 106 cfu/g of probiotic bacteria (L. acidophilus DSMZ 20079).
The final product was stored at 4 ± 1°C for 15 days.
Viable counts were made on the rose hip bioyoghurt (with L. acidophilus DSMZ 20079) and on rose hip yoghurt without L. acidophilus DSMZ 20079 (control). During the storage period, counts changed from 8.8 to 8.9 log cfu/g (total aerobic count), from 8.6 to 8.0 log cfu/g (lactic acid bacteria), and from 6.4 to 6.6 log cfu/g (Streptococcus thermophilus). Corresponding counts of the control product were quite similar.
Yeasts, moulds, coliform bacteria and Staphylococcus aureus were not found in any of the samples during the storage period.
The bioyoghurt appears to have lost its probiotic characteristic after the 7th day based on the decrease to < 106 cfu/g of probiotic bacteria (L. acidophilus DSMZ 20079).
Publication
Authors
T. Turgut, B. Çetin;, A. Erdoğan, M. Gürses
Keywords
bioyoghurt, dogrose, probiotic, Rosa, rose-hip, Streptococcus
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