| Titles |
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English :
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The effect of combination of lactic acid cultures with different levels of Bifidobacteium bifidum
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Arabic :
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خصائص البادئات المكونة من بكتريا حامض اللاكتيك و المضاف اليها بكتريا Bifidobacterium bifidium
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| Abstract |
Bifidobacterium bifidum at different ratios (0.5, 1 and 2 %) were added to combinations of Lactic Acid Bacteria (LAB) to evaluate the interaction among these strains and their effect on the activity and viable counts for using them as functional dairy foods containing the healthy number of these probiotic strains (107cfu/gm). The tested combinations were evaluated by estimating the acidity development and their numbers which being detected by turbidity for all of the tested strains. Results showed that the combination consists of (Streptococcus thermophilus + lactobacillus acidophilus +bifidobacterium bifidium 1:2:1)(A4), (Streptococcus thermophilus + lactobacillus helveticus + bifidobacterium bifidium 1:1:2) (B5) and (Streptococcus thermophilus + lactobacillus delbrueckii subsp. Bulgaricus + bifidobacterium bifidium 1:2:2) (C5) were of the best properties regarding the pH values and acidity, Moreover, these combinations activated the growth of probiotic bacteria and all of them achieved numbers above the healthy number, which must be not less than 107 per gm and they achieved numbers during shorter time than the corresponding numbers of the individual growth.
Key words: bifidobacterium bifidium, Lactic Acid Bacteria (LAB), combinations.
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| Publication year |
2012
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| Pages |
97-80
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| Availability location |
معهد بحوث الانتاج الحيوانى-شارع نادى الصيد- الدقى- الجيزة
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| Availability number |
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| Organization Name |
Animal Production Research Institute (APRI)
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| City |
المنصورة
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| serial title |
The 6th Arab Manoura Conference of Food and Dairy Science&Technology
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| Author(s) from ARC |
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| External authors (outside ARC) |
متولى محمد ابو سريع
قسم الالبان - جامعة المنصورة
محمد شلبى جمعة
قسم الالبان - جامعة المنصورة
دعاء ممدوح فتحى
قسم الالبان - جامعة المنصورة
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AGROVOC
TERMS |
Lactic acid bacteria.
Lactobacillus acidophilus.
Lactobacillus delbrueckii.
Lactobacillus helveticus.
Streptococcus thermophilus.
Turbidity.
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| Proposed Agrovoc |
bifidobacterium bifidium;combinations;functional dairy foods;probiotic strains;acidity development;Bulgaricus;
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| Publication Type |
Conference/Workshop
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