Effects of herbal extracts on the growth and survival of probiotic bacteria in bio-yoghurt

Lian, Hooi San (2007) Effects of herbal extracts on the growth and survival of probiotic bacteria in bio-yoghurt. Universiti Malaysia Sabah. (Unpublished)


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Effect of herbal extracts on the growth and survival of probiotic bacteria in bio-yoghurt was studied. Three extracts of local traditional herbal, which were Dukung anak (Phyllanthus nirun) , Misai kucing (Orthosiphon stamineus) and Hempedu bumi (Andrographis paniculata) were incorporated into reconstituted skimmed milk during production of bio-yoghurt. The growth and survival of starter cultures which consist of Streptococcus thermophilus and Lactobacillus de/brueckii spp. bulgaricus and two probiotic used, Lactobacillus acidophilus and Bifidobacterium lactis were evaluated during yoghurt fermentation and refrigerated storage at 5°C for 6 weeks. The physicochemical properties of yoghurt were also determined. The growth and survival of S. thermophilus, L. bulgaricus, L. acidophilus and B. lactis in yoghurt during fermentation and storage were significantly affected by the addition of herbal extracts (p<0.05).The results showed that the extract of Dukung anak stimulated the growth of starter cultures and probiotics at the concentration of 0.5% used during fermentation. On the other hand, the increasing concentration of extracts of Misai kucing and Hempedu bumi was accompanied by the inhibition of starter cultures and probiotics. Other than that, it was observed that fermented milk containing starter cultures and L. acidophilus and added with Dukung anak took shortest fermentation time while the fermented milk containing starter cultures and B. lactis which incorporated with Misai kucing took longest time to achieve pH 4.5. During storage, survival of S. thermophilus was high in all yoghurt samples while B. lactis encountered significant declined. It was found that the viscosity was higher than the control yoghurt sample and increasing when concentration of extract added was increased. By the same time, the syneresis of yoghurt incorporated with herbal extract lower than control and was found to be decreased when extract concentration increased. Besides that, the viscosity was increased and syneresis was decreased along with the storage time.

Item Type: Academic Exercise
Uncontrolled Keywords: herbal extracts, bio-yoghurt, probiotic bacteria, Dukung anak (phyllanthus nirun), misai kucing (orthosiphon stamineus), hempedu bumi (andrographis paniculata)
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Food Science and Nutrition
Date Deposited: 21 May 2013 02:57
Last Modified: 13 Oct 2017 08:57
URI: http://eprints.ums.edu.my/id/eprint/6011

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