| Titles |
|
English :
|
Prodtction of functional Foodusing Bacterial fermentation
|
|
Arabic :
|
انتاج أغذيه وظيفيه باستخدام التخمرات البكتريه
|
|
| Abstract |
A special combination of wasta materials such as green collared leves by- product, salted cheese whey and molasses (80/10/10,w/w/w)(GWM), to investigate the prodction of some beneficial microorganisms biomass. At the begning, GWM was heat- treated at 85C for 15 min, cooled to 40 C and incubated with some lactic acid bacteria and bifidobacteria were used in this study. L. helveticus, L. casie, yoghurt culture YC-X11 B. longum , B, lactis and B. bifidum showed relatively high growth ability and activity . Among all investigated bacteria L. helveticus, recorded a higher decreasing effect on pH values (pH4.5) followed by B.lactis (pH 4.6) after 48 h of incubation period. The viable count of bacteria were higher than 10 cfu/g . However this ferented GWM (nutra green ) is considered to be value-added bioingeredient functional food. It`s also containing new type of probiotic to be used in food patterns. The nutra green for instance was used in preparation of what so-called green yoghurt with an acceptable morphological test and expected higher nutritional value.
|
| Publication year |
2004
|
| Pages |
1-12
|
| Organization Name |
Food Technology Research Institute (FTRI)
|
| City |
Cairo
|
| serial title |
Egypt J. Agric.Res
|
| ISSN |
1110-6336
|
| Author(s) from ARC |
|
| Publication Type |
Journal
|