Potato Thin Porridge as anone_ Dairy Based Carrier For Bifidobacterium LongumBB536

Abstract

The growth of Bifidobacterium longumBB536and its related physiochemical change during fermentation of potato thin porridge beverage were evaluated. Potatoes were primary washed, peeled, sliced and dried in oven at 40˚ C for 24 hour .The dried sliced were ground into flour by hammer mill. 50g of potato powder was blended with 450 ml distilled water for 5 min. The resulting mix was added slowly to glass beaker containing 500ml boiling water on hot plate and cooked with continuous stirring for 10 min. After cooling 10 g malted sorghum flour were and sterilized at( 121˚c for 15 min,30 ml of sterile fresh milk was added to the mix , and aseptically inoculated with(3% v/v)Bifidobacterium longum BB53 followed by fermentation at 37˚c for 72 hours .Samples were collected at 6 hours interval for analysis. The results obtained indicated that there was increase in Bifidobacterium longumBB536 viable number by extended fermentation in all types of fermented beverages .The rate of increases were 1.5 ,1.3 1.83 log CFU/ml in potato beverage, mix and fresh milk respectively. There was decrease in moisture ,pH, TSS content by fermentation in all types of fermented beverages. The viable number of B. longumBB536 at 18 h fermentation in all types of fermented beverages fulfills the number required to presence in Probiotic product which was at least 6 log CFU/ml. Therefore, fermented potato thin porridge is suitable carrier for Bifidobacterium longum BB536 as compared to fresh cow milk.