بررسی زنده‌مانی باکتری‌های پروبیوتیک لاکتوباسیلوس کازئی و بیفیدوباکتریوم لاکتیس انکپسوله شده با آلژینات کلسیم- اینولین در نوشیدنی چای سبز سرد

Nowadays, food enrichment using probiotic bacteria and prebiotics to increase the population of the bacteria is one of the most important methods in the food industry. The aim of this study was to investigate the viability of probiotic bacteria Lactobacillus casei and Bifidobacterium lactis encapsulated with calcium alginate-inulin in cold green tea drink. In this study, by encapsulating probiotic bacteria Lactobacillus casei and Bifidobacterium lactis with calcium alginate and also adding inulin at different levels (0, 3 and 7% by weight) in green tea drink, a synbiotic product was investigated. During the storage period, probiotic bacteria Lactobacillus casei and Bifidobacterium lactis were counted in MRS-agar medium and physicochemical and sensory properties of the treatments were evaluated. By encapsulating probiotic bacteria and increasing the amount of inulin, the survival of probiotic bacteria was significantly increased compared to the control treatment (P <0.05). The results also showed that there was no significant difference in pH changes in all green tea treatments. Also, the acidity level in green tea treatments containing 3% and 7% inulin at 28 th day was significantly higher than the other amount (P <0.05). Sensory evaluation also showed that there was no significant difference in taste in all green tea treatments. The use of inulin and encapsulation has no effect on organoleptic properties, but increases the survival of probiotic bacteria Lactobacillus casei and Bifidobacterium lactis added to green tea drink. In general, this method can be used to increase the survival of probiotic bacteria during the production and storage of green tea drinks.
Nowadays, food enrichment using probiotic bacteria and prebiotics to increase the population of the bacteria is one of the most important methods in the food industry. The aim of this study was to investigate the viability of probiotic bacteria Lactobacillus casei and Bifidobacterium lactis encapsulated with calcium alginate-inulin in cold green tea drink. In this study, by encapsulating probiotic bacteria Lactobacillus casei and Bifidobacterium lactis with calcium alginate and also adding inulin at different levels (0, 3 and 7% by weight) in green tea drink, a synbiotic product was investigated. During the storage period, probiotic bacteria Lactobacillus casei and Bifidobacterium lactis were counted in MRS-agar medium and physicochemical and sensory properties of the treatments were evaluated. By encapsulating probiotic bacteria and increasing the amount of inulin, the survival of probiotic bacteria was significantly increased compared to the control treatment (P <0.05). The results also showed that there was no significant difference in pH changes in all green tea treatments. Also, the acidity level in green tea treatments containing 3% and 7% inulin at 28 th day was significantly higher than the other amount (P <0.05). Sensory evaluation also showed that there was no significant difference in taste in all green tea treatments. The use of inulin and encapsulation has no effect on organoleptic properties, but increases the survival of probiotic bacteria Lactobacillus casei and Bifidobacterium lactis added to green tea drink. In general, this method can be used to increase the survival of probiotic bacteria during the production and storage of green tea drinks.
Nowadays, food enrichment using probiotic bacteria and prebiotics to increase the population of the bacteria is one of the most important methods in the food industry. The aim of this study was to investigate the viability of probiotic bacteria Lactobacillus casei and Bifidobacterium lactis encapsulated with calcium alginate-inulin in cold green tea drink. In this study, by encapsulating probiotic bacteria Lactobacillus casei and Bifidobacterium lactis with calcium alginate and also adding inulin at different levels (0, 3 and 7% by weight) in green tea drink, a synbiotic product was investigated. During the storage period, probiotic bacteria Lactobacillus casei and Bifidobacterium lactis were counted in MRS-agar medium and physicochemical and sensory properties of the treatments were evaluated. By encapsulating probiotic bacteria and increasing the amount of inulin, the survival of probiotic bacteria was significantly increased compared to the control treatment (P <0.05). The results also showed that there was no significant difference in pH changes in all green tea treatments. Also, the acidity level in green tea treatments containing 3% and 7% inulin at 28 th day was significantly higher than the other amount (P <0.05). Sensory evaluation also showed that there was no significant difference in taste in all green tea treatments. The use of inulin and encapsulation has no effect on organoleptic properties, but increases the survival of probiotic bacteria Lactobacillus casei and Bifidobacterium lactis added to green tea drink. In general, this method can be used to increase the survival of probiotic bacteria during the production and storage of green tea drinks.
Nowadays, food enrichment using probiotic bacteria and prebiotics to increase the population of the bacteria is one of the most important methods in the food industry. The aim of this study was to investigate the viability of probiotic bacteria Lactobacillus casei and Bifidobacterium lactis encapsulated with calcium alginate-inulin in cold green tea drink. In this study, by encapsulating probiotic bacteria Lactobacillus casei and Bifidobacterium lactis with calcium alginate and also adding inulin at different levels (0, 3 and 7% by weight) in green tea drink, a synbiotic product was investigated. During the storage period, probiotic bacteria Lactobacillus casei and Bifidobacterium lactis were counted in MRS-agar medium and physicochemical and sensory properties of the treatments were evaluated. By encapsulating probiotic bacteria and increasing the amount of inulin, the survival of probiotic bacteria was significantly increased compared to the control treatment (P <0.05). The results also showed that there was no significant difference in pH changes in all green tea treatments. Also, the acidity level in green tea treatments containing 3% and 7% inulin at 28 th day was significantly higher than the other amount (P <0.05). Sensory evaluation also showed that there was no significant difference in taste in all green tea treatments. The use of inulin and encapsulation has no effect on organoleptic properties, but increases the survival of probiotic bacteria Lactobacillus casei and Bifidobacterium lactis added to green tea drink. In general, this method can be used to increase the survival of probiotic bacteria during the production and storage of green tea drinks.