عنوان المقالة:تاثير المغذبات العلاجية على نمو بكتريا بروبيوتك : تحدي في انتاج اليوجرت السينبيوتك Nutraceuticals Impact on Probiotics Growth: A Challenge in Synbiotic- Yoghurt Production
محمد احمد السيد جمعه, صادق جعفر عزيز النعمه وايمان حسين السيد عياد
المؤلفون بالإنجليزي
Gomaa, M. A. E. ; S. G. A. Alneamah and Eman H. A. Ayad
الملخص العربي
The prebiotic effect of three concentrations of thirteen crude plant extracts: eight aqueous extracts (rosemary, dill, garlic,
ginger, flaxseeds, thyme, oat, and moringa leaves); and five Dimethyl sulfoxide (DMSO) extracts (rosemary, dill, garlic, ginger
and flaxseeds) on ten different probiotic LAB was studied. Some strains (Lactobacillus brevis KP653, Lactobacillus delbrueckii
subsp. lactis KP645, and Lactobacillus acidophilus CHA2) were sensitive to the plant extracts, and relative decline in the growth
was noticed. While, Lactobacillus delbrueckii subsp. delbrueckii KT615, Bifidobacterium longum 141B, Lactobacillus
plantarum KP623, Lactobacillus delbrueckii subsp. bulgaricus YASH2, Lactobacillus johnsonii A1, Lactobacillus casei YA1,
and Streptocccus thermophilus T11 were positively influenced with the presence of some extracts. Sixteen synbiotic yoghurt
trials were prepared, which produced well-formed set-yoghurt style, similar or close to the control in appearance. Total
acceptability scores ranged between 76 and 98%. The highest value was recorded for the control, followed by yoghurt containing
rosemary, dill, flaxseeds, thyme, oat, and moringa. While the lowest overall score was recorded for yoghurt containing garlic.
الملخص الانجليزي
The prebiotic effect of three concentrations of thirteen crude plant extracts: eight aqueous extracts (rosemary, dill, garlic,
ginger, flaxseeds, thyme, oat, and moringa leaves); and five Dimethyl sulfoxide (DMSO) extracts (rosemary, dill, garlic, ginger
and flaxseeds) on ten different probiotic LAB was studied. Some strains (Lactobacillus brevis KP653, Lactobacillus delbrueckii
subsp. lactis KP645, and Lactobacillus acidophilus CHA2) were sensitive to the plant extracts, and relative decline in the growth
was noticed. While, Lactobacillus delbrueckii subsp. delbrueckii KT615, Bifidobacterium longum 141B, Lactobacillus
plantarum KP623, Lactobacillus delbrueckii subsp. bulgaricus YASH2, Lactobacillus johnsonii A1, Lactobacillus casei YA1,
and Streptocccus thermophilus T11 were positively influenced with the presence of some extracts. Sixteen synbiotic yoghurt
trials were prepared, which produced well-formed set-yoghurt style, similar or close to the control in appearance. Total
acceptability scores ranged between 76 and 98%. The highest value was recorded for the control, followed by yoghurt containing
rosemary, dill, flaxseeds, thyme, oat, and moringa. While the lowest overall score was recorded for yoghurt containing garlic.
صادق جعفر | Sadiq Jaafir | 1259