Effect of Vanillin on Lactobacillus acidophilus and Bifidobacterium bifidum and evaluation of its physicochemical and sensory properties in probiotics yogurt

In recent years, the probiotic bacteria, as the food additives, have been introduced into numerous foods, of which the dairy products especially yoghurt has played an important role in carrying these bacteria (such as B. bifidum and L. acidophilus). The purpose of this study, determine the ffects of different doses of Vanillin at 0.2%, 0.4% , 0.6% and 0.8%(w/v), in two passages After and Before incubation, on the growth of two probiotic bacteria (Bifidobacterium bifidum and Lactobacillus acidophilus) in yoghurt produced. The vanilin yogurt was produced by Tamime by standard methods. The products were then examined in terms of sensory method, pH, acidity and microbe counting during the incubator setting period and their respective permanence. The results in statistical–descriptive test were analyzed using SPSS software version 16 system. It was repeated three times, respectively. All tested strains showed a good growth rate in vanillin yoghurt without added nutrients. There were significant differences between the control yoghurt on the one side and the yoghurts with 0.2%, 0.4 and 0.6% vanillin concentration with the same bacterium on the other side in terms of sensory properties and shelf life (P<0.05). The After yoghurts were significantly different in taste, thickness and flavor with before yoghurts (P<0.05), but no significant difference was detected between them.

کلیدواژه ها:

Probiotic ، Bifidobacterium bifidum ، Lactobacillus acidophilus ، Vanillin