Abstract:
This study was carried out to evaluate the growth of
Bifidobacterium longum BB536 and its related physiochemical
changes during fermentation of different types of fresh milk
(cow milk, goat milk and blend of them in ratio of 1:1) and
refrigeration storage to develop probiotic fermented products.
The
nutritional
composition
of
the
different
fermented
products at maximum growth and refrigeration were also
determined. The results obtained on fermentation revealed
that significant (P < 0.05) increases in maximum viable count
of the strain as compared with its initial level in all types of
fermented milk. These increases in growth were accompanied
by decreases in pH and significant (P < 0.05) reduction in
lactose and total soluble solids (TSS). There were significant
(p<0.05) increases in moisture and protein content of goat
and cow milk. However, significant (p<0.05) decreases in
total carbohydrate were took place due to fermentation.
There were no significant reductions in B. longumBB536
during two weeks refrigeration of all types of fermented milk
products. The strain was maintained high during refrigeration.
Thus fulfill the number required to presence in probiotic foods,
which is 7 log CFU/ml fermented product. Therefore all types
of tested milk are suitable carrier to deliver B. longum BB536
3
.significant increased protein content
