Growth and Survival of Lactobacillus Acidophilus and Bifidobacterium Bifidum in Probiotic Yogurts Enriched by Barberry Extract

Abstract

This study investigated the effect of functional properties of barberry aqueous extract in different concentration of 4 and 5% (w/w) on the growth and survival of probiotic cultures (L. acidophilus, B. bifidum and an equal mixture of the two strains) in the set and stirred yogurt samples. The viable counts of L. acidophilus and B. bifidum in the set and stirred probiotic yogurts containing barberry extract were significantly higher than the control yogurt sample during the storage period. In a single strain of L. acidophilus, the highest viable populations of L. acidophilus in the set and stirred yogurts containing 5% of barberry extract were 1.15 3 10 8 and 1.1 3 10 8 on the first day, respectively. Additionally, L. acidophilus counts showed sharp decrease throughout the storage period but its counts held probiotic value of 10 6 log cfu/gr until Day 21, also the lowest viable count of B. bifidum (9.3 3 10 5 log cfu/gr) was observed in the control sample at the end of the 21 st day in a single strain of B. bifidum. PRACTICAL APPLICATIONSFruit and vegetable extracts are widely incorporated in food flavoring and are recently applied as growth-stimulators of probiotic bacteria. The findings of this study indicated that probiotic yogurt samples fortified with barberry extract could be used as an adequate carrier of probiotic bacteria with bacterial counts more than the suggested level.

Protective effect of tomato pomace extract encapsulated in combination with probiotics against indomethacin induced enterocolitis

“…L. acidophilus and B. bifidum probiotic bacteria were selected in this study as they are the most common probiotics reported to have beneficial health effects. Additionally, they have been used safely in several food products 48 . In accordance with Shanmugam et al 20 , upon the treatment with indomethacin, the body weight gain (see Supplementary Table S3 online) of the INDO group (34.67 g) significantly was less than the NC group (40.50 g).…”

A Preliminary Report on the Use of the Design of Experiments for the Production of a Synbiotic Yogurt Supplemented With Gluten FriendlyTM Flour and Bifidobacterium infantis

“…Nowadays consumers believe that foods can significantly contribute to their health and wellness (Mollet and Rowland, 2005; Hassani et al, 2016) and functional products meet this increasing demand of healthy diet, as they satisfy hunger and provide essential nutrients, but they can also prevent diseases and promote physical and mental wellness (Menrad, 2003).…”

Effect of quality control on the proliferation of the extract from Taraxacum mongolicum Hand.‐Mazz. in Lactobacillus plantarum

“…Recently, investigations on Lactobacillus plantarum have succeeded in attracting the interest of scientists owing to its beneficial effects on the host (Jones et al, ; Schwarzer et al, ) and high commercial value for dairy producers (Ciocia, McSweeney, Piraino, & Parente, ; Li et al, ). Some investigations have shown that TCM extracts can achieve a beneficial effect by promoting the growth of probiotics (El‐Sayed, Abdel‐Salam, Badran, & Ibrahim, ; Hassani, Sharifi, Mohammadi, & Hassani, ). For example, the generation time of L. plantarum , Lactobacillus casei and Lactobacillus rhamnosuss can be decreased in the presence of chicory extract (El‐Sayed et al, ).…”