The Growth of Bifidobacterium longumBB536 and physiochemical changes during fermentation of different fresh milk

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