Survival of Lactobacillus acidophilus and Bacillus coagulans in probiotic and low-fat synbiotic ice-creams

M Hashemi; H.R Gheisari; S.S Shekarforoush

Bihdāsht-i Mavādd-i Ghaz̠āyī (Nov 2013)

Survival of Lactobacillus acidophilus and Bacillus coagulans in probiotic and low-fat synbiotic ice-creams

M Hashemi,
H.R Gheisari,
S.S Shekarforoush

Affiliations

M Hashemi: Ph.D. Student, Department of Food Hygiene, School of Veterinary Medicine, Shiraz University, Shiraz, Iran. 2- Researcher, Department of Animal Sciences, Research Center for Agriculture and Natural Resource of Fars Province, Shiraz, Iran
H.R Gheisari: Associated professor, Department of Food Hygiene, School of Veterinary Medicine, Shiraz University, Shiraz, Iran
S.S Shekarforoush: Professor, Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran

Journal volume & issue: Vol. 3, no. 3 (11) پاییز
pp. 57 – 65

Abstract

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In this study, survival of Lactobacillus acidophilus and Bacillus coagulans after freezing and during 90 days of storage at -18○C in probiotic and low-fat synbiotic ice-cream was evaluated. Addition to a control group (which was ordinary ice-cream), two probiotic ice-creams were formulated using L. acidophilus and B. coagulans and two synbiotic ice-creams were prepared using the aforementioned microorganisms but replacing 5% of milk-fat with inulin. The total solids of the ice-cream mixes did not differ significantly, however there was a significant difference (p

Published in Bihdāsht-i Mavādd-i Ghaz̠āyī

ISSN: 2228-7647 (Print); 2476-6968 (Online)
Publisher: Islamic Azad University, Tabriz Branch
Country of publisher: Iran, Islamic Republic of
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://jfh.iaut.ac.ir/?lang=en

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Abstract

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