Saatloo Naiema Vakili, Mehdizadeh Tooraj, Aliakbarlu Javad, Tahmasebi Rahele
Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran.
Research and Department of Chromatography, Iranian Academic Center for Education, Culture and Research (ACECR), Urmia, Iran.
AMB Express. 2023 Jun 28;13(1):66. doi: 10.1186/s13568-023-01572-5.
Yogurt is a fermented food obtained by the bacterial fermentation of milk. In the present work, the effect of different concentrations (1, 3 and 5% w/w) of coriander (Coriandrum sativum) seed powder on physicochemical, sensory characteristics and viability of Bifidobacterium bifidum and Lactobacillus acidophilus of probiotic yogurt were investigated at 4 °C for 21 days. Laboratory-made yogurts were obtained by inoculating milk with yogurt bacteria (mixed culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and two probiotic cultures (Lactobacillus acidophilus and Bifidobacterium bifidum). According to the results, the viability of B. bifidum and L. acidophilus increased in synbiotic stirred yogurts with 5% CSP (coriander seed powder) up to 9.15 ± 0.09 log CFU/g at 11 days of the storage period, whereas probiotic bacteria count decreased to 9.02 ± 0.01 by the end. Therefore, our results confirmed that the addition of probiotics and CSP powder improved the physicochemical and sensory characteristics of stirred yogurt and exerted a beneficial effect on probiotic bacteria.
酸奶是通过牛奶的细菌发酵而获得的一种发酵食品。在本研究中，研究了不同浓度（1%、3%和5% w/w）的香菜（芫荽）籽粉对益生菌酸奶在4℃下保存21天期间的理化性质、感官特性以及双歧双歧杆菌和嗜酸乳杆菌活力的影响。实验室自制酸奶是通过用酸奶菌（嗜热链球菌和德氏保加利亚乳杆菌的混合培养物）以及两种益生菌培养物（嗜酸乳杆菌和双歧双歧杆菌）接种牛奶而制成的。根据结果，在储存期第11天时，添加5%香菜籽粉的合生元搅拌型酸奶中双歧双歧杆菌和嗜酸乳杆菌的活力增加至9.15±0.09 log CFU/g，而到储存期末益生菌数量降至9.02±0.01。因此，我们的结果证实，添加益生菌和香菜籽粉可改善搅拌型酸奶的理化性质和感官特性，并对益生菌产生有益影响。
