ISSN: 1813-0410

Author : A.Mohamed R, Shatha

The effect of adding Arabic gum in different ratios on some probiotics fermented milk and studying the inhibitory ability against some pathogenic bacteria

Shatha A.Mohamed R; Amer Abedalrahman; Rukiabaa A. Chechan

journal of kerbala university, Volume 10, Issue 2, Pages 261-269

This paper studies the usability of Arabic gum as prebiotic when adding it at two levels of 0.5, 1.0% to some fermented milk products and using two types of therapeutic bacteria Lactobacillus plantarum (LBP) and Lactobacillus acidophillus (LBA). It has been Observed that the logarithm of the number of bacteria LBP were higher than the logarithm numbers of bacteria LBA( cfu / ml)) at the treatment of 0.5, 1.0% Arabic gum, as it amounted at a concentration of 1.0% Arabic gum for bacteria LPB, LBA (9.86, 9.79) respectively which were compared to control( bacteria LPB, LBA only ) (9.73, 9.57), respectively. There has been a decrease in numbers of therapeutic bacterial products manufactured at the study of the effect of storage period, which lasted for a month , it decreased by quarters of the session to bacteria LPB, while LBA fell by a full cycle of the bacterium logarithm. the inhibitory ability of Arabic gum of 0.5, 1.0% concentration against the four types of bacteria test Staphylococcus aureus , Bacillus subtilis , shigella dysenteriae, Salmonella typhimureum the highest inhibitory ability for Arabic gum towards Staphylococcus aureus has been 24 mm .The manufactured products have been sensory Evaluated at three storage periods .It got treatment A2 (1.0% Arabic gum + bacteria LPB or LBA) in a period of zero time on high scores of sensory evaluation in terms of the qualities of flavor , Conception and textures, acidity and numbers of bacteria as it was (40, 34.5, 9.5, 9.0), respectively, for bacteria LPB, While amounted to (39.5, 34.5, 7.5, 9.0) for the treatment of bacterial LBA compared to control (A) .The storage period has not affect the sensory qualities of manufactured products, as the results were comparable to the results of sensory evaluation at the beginning of the manufacturing period (zero time).