Melika Farzaneh; Vajiheh Fadaei-Noghani; Hassan Gandomi
Volume 4, Issue 1 , March 2021, , Pages 38-41
Abstract
In this study the effect of incorporation of aqueous extract of Agave tequilana (AEAT) on viability of Bifidobacterium bifidum and Lactobacillus acidophilus was investigated. No reduction of cell viability was seen in any treatment groups of L. acidophilus during the storage time. A statistically significant ...
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In this study the effect of incorporation of aqueous extract of Agave tequilana (AEAT) on viability of Bifidobacterium bifidum and Lactobacillus acidophilus was investigated. No reduction of cell viability was seen in any treatment groups of L. acidophilus during the storage time. A statistically significant increase in L. acidophilus count was found in synbiotic yogurt samples containing 1 and 1.5% concentrations of the extract at day 21 of storage compared to the first day (p <0.05). The viability of B. bifidum remained unchanged in control probiotic yogurt during the storage, while there was a viability increase of 1, 1.2 and 2.4 log cycles in synbiotic yogurt samples containing 0.5, 1 and 1.5% concentrations of the extract during the storage, respectively. The final pH at day 21 ranged from 3.98-4.15. The pH of all yogurt samples was decreased as a function of time, while no statistically difference in pH was seen between different groups (p>0.05). All the yogurt samples revealed an increase in titratable acidity as a function of storage time. In conclusion, as the results of this study indicated improvement of probiotic bacteria in yogurt incorporated with AEAT, its potential application as a functional food formulation is recommended.
Hassan Gandomi; Azra Farhangfar; Afshin Akhondzadeh basti; Ali Misaghi; Negin Noori
Volume 2, Issue 1 , May 2019, , Pages 1-5
Abstract
Lactobacillus plantarum was the most common species in the microflora of artisanal Siahmazgi white brined cheese with 41.6% occurrence among the total isolated LAB. In this study, the attachment properties of 5 different L. plantarum strains isolated from Siahmazgi traditional cheese were evaluated by ...
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Lactobacillus plantarum was the most common species in the microflora of artisanal Siahmazgi white brined cheese with 41.6% occurrence among the total isolated LAB. In this study, the attachment properties of 5 different L. plantarum strains isolated from Siahmazgi traditional cheese were evaluated by in vitro tests including auto and co-aggregation, hydrophobicity, and cell adhesion. A relatively high amount of auto-aggregation ranged from 58.21 to 73.99% was seen in selected isolates. Co-aggregation was highly variable from 1.46 to 49%, depending on the pathogenic bacteria and L. plantarum isolates. Hydrophobicity was also highly different in tested strains ranging from 6.58 to 73.3%. Two isolates showed great affinity about 73% to chloroform. All the isolates presented high adhesion to Caco-2 cell line up to about 90%. In conclusion, five L. plantarum isolates showed appropriate attachment properties and could be good candidates for further studying, including safety evaluation, that support their use as probiotics.
