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首页> 外文期刊>BioTechnology: An Indian Journal >Effect of tarragon on the growth of Lactobacillus acidophilus and Bifidobacterium bifidum in probiotic dairy products
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Effect of tarragon on the growth of Lactobacillus acidophilus and Bifidobacterium bifidum in probiotic dairy products

机译：龙蒿对益生菌乳制品中嗜酸乳杆菌和双歧杆菌生长的影响

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The objective of this study was to investigate the effects of different doses of tarragon on the growth of two probiotic bacteria, Lactobacillus acidophilus and Bifidobacterium bifidum (together) in milk and yoghurt produced in the first and second phases, respectively. The products were then examined in terms of PH, acidity and microbe counting during the incubator setting period and their respective permanence. In day 14, the production quantities of the products were evaluated by sensory method. The results of the questionnaires filled by 30 people in statistical???descriptive test were analyzed using SPSS software version 17 system. In the samples containing both bacteria, Lactobacillus acidophilus and Bifidobacterium bifidum (together), it was observed that the increased concentration of tarragon create a favorable taste of yoghurt and the yoghurt sample with %1 tarragon was with the best taste. The testifier and the yoghurt containing%1 tarragon were of greater permanence than the other samples. The bioability of probiotic bacteria was measured by direct counting method. Duration of the product permanence was determined within 21 days. Upon examination of the results, it was revealed that the increased concentration of tarragon had a positive effect on the growth of the probiotic bacteria, Lactobacillus acidophilus and Bifidobacterium bifidum in probiotic milk and yoghurt. To evaluate the effect of tarragon on the amount of the probiotic yoghurt protein, the control sample and the yoghurt sample containing%3 tarragonwere tested, it was observed that the amount of protein in the sample with%3 tarragon was more than the control sample.
机译：这项研究的目的是研究不同剂量的龙蒿对第一阶段和第二阶段产生的牛奶和酸奶中两种益生菌细菌的嗜酸乳杆菌和双歧双歧杆菌（一起）生长的影响。然后在孵化器设定期间检查产品的PH，酸度和微生物计数及其持久性。在第14天，通过感官方法评估产品的生产量。使用SPSS 17版软件对30人进行统计描述性测试的问卷调查结果进行了分析。在同时含有嗜酸乳杆菌和两歧双歧杆菌的细菌样品中，观察到龙蒿浓度的增加会产生良好的酸奶味道，而含有％1龙蒿的酸奶样品则具有最佳的味道。含有％1龙蒿的测试者和酸奶的持久性高于其他样品。益生菌的生物能力通过直接计数法测量。产品持久性的持续时间在21天内确定。通过检查结果，发现龙蒿中增加的浓度对益生菌牛奶和酸奶中益生菌，嗜酸乳杆菌和双歧双歧杆菌的生长具有积极作用。为了评估龙蒿对益生菌酸奶蛋白质的量的影响，测试了对照样品和含有％3龙蒿的酸奶样品，观察到含有％3龙蒿的样品中蛋白质的量比对照样品多。

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