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The effect of adding probiotics in shelf life of yoghurt

تأثير إضافة الأغذية الوظيفية (البروبيوتيك) في مدة حفظ اللبن الرائب

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 Publication date 2013
  fields Food Sciences
and research's language is العربية
 Created by Shamra Editor




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This study was conducted in order to prolong the period of validity of yoghurt by adding probiotics consisted of Lactobacillus acidophilus LA-5 and Bifidobacterium animalis subsp lactis (Bb12) to milk allocated to yoghurt industry and studied the microbial, chemical and sensory characteristics of yoghurt during storage periods for 0, 7،,14, 21, 28, 35 and 42 days at 4 ± 1 °C and 10 ± 1 °C. The results of microbial characteristics showed that the vital force of the first starter lasted for 7 days in the control samples while lasted for 35 days for the sample containing Lactobacillus acidophilus LA-5 or Bifidobacterium animalis subsp lactis (Bb12) when stored at 4 ± 1°C. Adding probiotics did not affect the taste, smell and pH of the yoghurt without change in the property values during storage periods. It was also found that the shelf – life of control samples can be prolonged and consumed safely up to 7 days of storage while it was prolonged for 35 days in yoghurt samples containing probiotics.


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Research summary
تُجرى هذه الدراسة بهدف إطالة مدة صلاحية اللبن الرائب لمدة تصل إلى 42 يوماً من خلال إضافة الأغذية الوظيفية (البروبيوتيك) المتمثلة في بكتيريا Lactobacillus acidophilus LA-5 و Bifidobacterium animalis subsp lactis (Bb12) إلى الحليب المستخدم في صناعة اللبن الرائب. تم تخزين اللبن الرائب على درجتي حرارة 4±1 °م و 10±1 °م، وتمت دراسة الخصائص الميكروبية والكيميائية والحسية خلال فترات التخزين المختلفة (0، 7، 14، 21، 28، 35، 42 يوماً). أظهرت النتائج أن القوة الحيوية للبكتيريا المضافة استمرت لمدة 35 يوماً عند درجة حرارة 4±1 °م، بينما لم تتأثر بشكل كبير عند درجة حرارة 10±1 °م. لم تؤثر إضافة البروبيوتيك على الطعم أو الرائحة أو الحموضة بشكل ملحوظ. يمكن استهلاك اللبن الرائب المضاف إليه البروبيوتيك بأمان حتى 35 يوماً من التخزين، بينما يمكن استهلاك العينات الشاهدة لمدة 7 أيام فقط. توصي الدراسة باستخدام البروبيوتيك لتمديد مدة صلاحية اللبن الرائب مع الحفاظ على جودته الحسية والكيميائية.
Critical review
تُعد هذه الدراسة خطوة مهمة نحو تحسين مدة صلاحية اللبن الرائب باستخدام البروبيوتيك، ومع ذلك، هناك بعض النقاط التي يمكن تحسينها. أولاً، الدراسة لم تتناول تأثير البروبيوتيك على القيمة الغذائية للبن الرائب بشكل كافٍ. ثانياً، كان من الممكن توسيع نطاق الدراسة ليشمل أنواعاً أخرى من البروبيوتيك لمعرفة تأثيرها. ثالثاً، لم يتم التطرق إلى التكلفة الاقتصادية لإضافة البروبيوتيك وتأثيرها على سعر المنتج النهائي. وأخيراً، كان من الأفضل إجراء تجارب إضافية لتقييم تأثير البروبيوتيك على اللبن الرائب في ظروف تخزين مختلفة مثل درجات حرارة أعلى أو أقل من تلك المستخدمة في الدراسة.
Questions related to the research
  1. ما هي الأهداف الرئيسية لهذه الدراسة؟

    تهدف الدراسة إلى إطالة مدة صلاحية اللبن الرائب من خلال إضافة البروبيوتيك ودراسة تأثيرها على الخصائص الميكروبية والكيميائية والحسية للبن الرائب خلال فترات التخزين المختلفة.

  2. ما هي أنواع البروبيوتيك المستخدمة في الدراسة؟

    تم استخدام نوعين من البروبيوتيك في الدراسة، هما Lactobacillus acidophilus LA-5 و Bifidobacterium animalis subsp lactis (Bb12).

  3. ما هي درجات الحرارة التي تم تخزين اللبن الرائب عندها في هذه الدراسة؟

    تم تخزين اللبن الرائب عند درجتي حرارة 4±1 °م و 10±1 °م.

  4. ما هي النتائج الرئيسية التي توصلت إليها الدراسة بخصوص تأثير البروبيوتيك على مدة صلاحية اللبن الرائب؟

    أظهرت الدراسة أن إضافة البروبيوتيك يمكن أن تمدد مدة صلاحية اللبن الرائب حتى 35 يوماً عند درجة حرارة 4±1 °م دون التأثير على الطعم أو الرائحة أو الحموضة بشكل ملحوظ.


References used
Adhikari, K. A., I. U. Mustapha and I. A. Grun. 2000. Viability of microencapsulated bifidobacteria in set yoghurt during refrigerated storage. Journal Dairy Science, 2(83):1946-1951
Aguilar, G. S., H. Dawson., M. Restrepo., K. Andrews., B. Vinyard and F. Joseph. 2008. Detection of Bifidobacterium animalis subsp Lactis (Bb12) inhentestine after Feeding of Sow and Their piglets. Applied and Environment Microbiology,74(20):6338 – 6347
Aly, A. 2007. Characterization of a Bacteriocin-Like Inhibitory Substance Produced by Lactobacillus Isolated from Egyptian Home-Made Yogurt Science Asia, 33(12):313- 319
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