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Akbari S, Azhdari A, Sharifzadeh G R. Study on effect of Artemisia sieberi hydro-alcoholic extract on the survival of Lactobacillus acidophilus and Bifidobacterium lactis in probiotic yoghurt. J Birjand Univ Med Sci.. 2017; 24 (1) :50-61
URL: http://journal.bums.ac.ir/article-1-2132-en.html

1- Graduated M.Sc. of Food Science and Technology Department of Food Science and Technology, faculty of Agriculture, Birjand Branch, Islamic Azad University, Birjand, Iran.
2- Assistant Professor faculty of Agriculture Department of Food Science and Technology, faculty of Agriculture, Birjand Branch, Islamic Azad University, Birjand, Iran. , Ataazhdari@yahoo.com
3- Social Determinant of Health Research Center, Birjand University of Medical Sciences, Birjand, Iran.
Abstract:   (112 Views)

Background and Aim: In the present study, the possibility of probiotic yoghurt production using Artemisia sieberi hydro- alcoholic extract and also the effects of different concentrations of this medicinal herb on the survival of two probiotic strains, Lactobacillus acidophilus and Bifidobacterium lactis, in probiotic yoghurt were investigated.

Materials and Methods: In different treatments, the amounts of 0, 0.1, 0.2, 0.3 and 0.4 gr/lit of Artemisia sieberi extract together with conventional yoghurt starter, Bif. lactis and lact. acidophilus were added to 1 liter of boiled milk. The samples were incubated at 37˚centigrade, and then, the acidity and pH changes every two hours during the incubation period were examined up to approximately 80˚ of the survival of probiotic bacteria was tested during the storage of the samples in the refrigerator. On the tenth day, after yoghurt production, all the samples were examined for sensory evaluation using a panel test and the obtained data was analyzed by means of SPSS software (V:19).

Results: There was no significant difference in the acidity and pH changes during the production process of probiotic yoghurt in different treatments. The probiotic yoghurt containing 0.4 gr/lit  of Artemisia hydro-alcoholic extract had the best quality in terms of organoleptic properties and shelf life of the product. During 21 days storage in the refrigerator none of the treatments showed the number of probiotic bacteria less than 106 bacteria in gram.

Conclusion: It was found that appropriate concentrations of Artemisia sieberi extract can be used for the production of probiotic yoghurt, as a new functional food containing Lactobacillus acidophilus and Bifodobacterium lactis.

Full-Text [PDF 372 kb]   (27 Downloads)    
Type of Study: Original Article | Subject: Nutrition
Received: 2016/06/8 | Accepted: 2017/04/10 | Published: 2017/06/11

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