الفهرس 
EXPERIMENTAL METHODSOnly 14 pages are availabe for public view
 |  | from | 224 |  |  |
| | | from | 224 | | |
Abstract
combination of Bif. longum ATCC 15707 or Bif. breve ATCC 15700 with
Lb. casei, Lb.rhamnosus and Lb.delbrueckii ssp. bulgaricus DSMZ 20080 in milk was found to be
the most proper mixed culture to produce some fermented dairy products with acceptable quality .
The autolytic properties of different 8 strains of bifidobacteria were affected by pH, incubation
temperature, bile salt and sodium chloride concentrations . Bif. longum or Bif. breve produced
more acidity and had more bile salt resistance than the other strains. The highest rate of
autolysis was recorded for Bif. bifidum strains and the highest cell viability was observed
at 20°C. However, the increase in sodium chloride concentration resulted in a
decrease in the cell viability and lysozyme,
-0-galactosidase and proteinase activities. The pH values of less than
5.0 declined the cell viability and enzyme activities . Bif. longum or Bif. breve mixed with
Lb. casei, Lb.rhamnosus and Lb.delbrueckii ssp. bulgaricus were successfully used as a
starter culture to produce therapeutic fermented dairy products. Therapeutic soft cheese made
from fresh skimmilk with low salt content , showed higher viable count of bifidobacteria and
higher sensory scores as compared with the traditional Kareish cheese samples (control). The
therapeutic fermented milk made from fresh skimmilk and a combination of Bif. longum or Bif. breve
with Lb. casei, Lb.rhamnosus as mixed cultures showed higher viable count of bifidobacteria
and lactic acid bacteria and higher sensory scores as compared with the control yoghurt during
the storage period. Probiotic flavoured fermented permeat beverages manufactured as new acceptable
probiotic products contained high viable count of bifidobacteria and lactic acid bacteria with
acceptable quality during
storage. All products were analyzed chemically , microbiologically , and
organolyptically during storage at 4°C.