National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
This study was carried out to evaluate viable existence of Bifidobacterium longum BB536 during two weeks refrigeration of fermented goat milk supplemented with inulin and different cereal bran (Sorghum, Barely and Millet). Fermentation mediums were formulated from goat milk supplemented with 10% inulin and different cereal bran (sorghum, barely and millet). Probiotic strain B. longum BB 536 was used as the starter culture for 12h incubation to attain the fermented products. Two weeks refrigeration period was design for the fermented products. Different analyses including: strain BB536 viable count, reducing sugar, physicochemical analysis (TSS, pH, acidity) and moisture were conducted. The maximum viable existence of strain BB 536 throughout refrigeration (two weeks) was in fermented goat milk supplemented with millet bran (lowest reduction of 1.48CFU /ml); whereas, the best existence in the first week was in fermented goat milk supplemented with barely bran (0.76 CFU /ml). Therefore, the strain existence trend was dependent mainly on both type of fiber source and refrigeration period. Hopefully, the final viable count of strain BB536 in all products was above the minimum number required to presence in probiotic to exert health benefits upon consumption. During refrigeration of fermented products reductions in reducing sugar, TSS and pH; and increases in acidity and moisture were revealed due to the slight strain BB536 enzymatic activities. Therefore, maximum viable existence of strain BB536 in fermented goat milk under refrigeration for two weeks could be achieved by supplementation with millet bran; while better existence in the first week was attainable with barley bran supplementation.
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