Optimizing growth conditions of probiotic strain Lactobacillus casei in apple juice

The study investigated the survival ability of probiotic Lactobacillus casei in apple juice to produce functional juice ,as well as, optimizing the growth conditions of L.casei in apple juice including concentration, temperature ,inoculum size using Response Surface Methodology as statistical method.

Comparative btween traditional and modern methods that using in classification Saccharomyces cerevisiae which isolated from apple juice concentrate

This research was conducted at the Department of Food Science, Faculty of Agriculture and National commission for posterity energy. Twenty kg of apple juice concentrate (70%) were tooked from company of Natural Aljabal Juice from AL-suidaa Governorate and prarerd two concentarate (15% and 35%) by using distilled –sterlization water according to pirson .

Determination microbial activity of organisms in some concentrates of apple juice that produced in Syria during storage periods

Twenty kg of apple juice concentrate (70%) were tooked from company of Natural Aljabal Juice from AL-suidaa Governorate and prarerd two concentarate (15 and 35%) by using distilled –sterlization water . these samples stoered at (4-20-30-40)ºc for 3 months, chemical and microbial tests were assayed in the every month average triple to every concentrate and all different temperatures and recored the average, The chemical analysis results show: The acidity relaise in all samples that storage at 20 ºc beacause it is agreeable for oraganisms to grow.