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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(10): 2109-2118
DOI: https://doi.org/10.20546/ijcmas.2020.910.257


Probiotic Bifidobacterium longum BB536 Viable Existence at
Refrigeration Storage of Fermented Goat Milk Supplemented with
Inulin and Different Cereal Bran (Sorghum, Barely and Millet)
Limia Hashim Mohamed, Barka Mohammed Kabeir*,Salma Elghali Mustafa, Salma Elzen Ibraheem and Saeed Abdullah Badahdah
Department of Food Science and Technology, College of Agricultural Studies, Sudan University of Science and Technology, Khartoum, Sudan
*Corresponding author
Abstract:

This study was carried out to evaluate viable existence of Bifidobacterium longum BB536 during two weeks refrigeration of fermented goat milk supplemented with inulin and different cereal bran (Sorghum, Barely and Millet). Fermentation mediums were formulated from goat milk supplemented with 10% inulin and different cereal bran (sorghum, barely and millet). Probiotic strain B. longum BB 536 was used as the starter culture for 12h incubation to attain the fermented products. Two weeks refrigeration period was design for the fermented products. Different analyses including: strain BB536 viable count, reducing sugar, physicochemical analysis (TSS, pH, acidity) and moisture were conducted. The maximum viable existence of strain BB 536 throughout refrigeration (two weeks) was in fermented goat milk supplemented with millet bran (lowest reduction of 1.48CFU /ml); whereas, the best existence in the first week was in fermented goat milk supplemented with barely bran (0.76 CFU /ml). Therefore, the strain existence trend was dependent mainly on both type of fiber source and refrigeration period. Hopefully, the final viable count of strain BB536 in all products was above the minimum number required to presence in probiotic to exert health benefits upon consumption. During refrigeration of fermented products reductions in reducing sugar, TSS and pH; and increases in acidity and moisture were revealed due to the slight strain BB536 enzymatic activities. Therefore, maximum viable existence of strain BB536 in fermented goat milk under refrigeration for two weeks could be achieved by supplementation with millet bran; while better existence in the first week was attainable with barley bran supplementation.


Keywords: Bifidobacterium, Goat milk, Cereal bran, Existence, Refrigeration
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How to cite this article:

Limia Hashim Mohamed, Barka Mohammed Kabeir, Salma Elghali Mustafa, Salma Elzen Ibraheem and Saeed Abdullah Badahdah. 2020. Probiotic Bifidobacterium longum BB536 Viable Existence at Refrigeration Storage of Fermented Goat Milk Supplemented with Inulin and Different Cereal Bran (Sorghum, Barely and Millet).Int.J.Curr.Microbiol.App.Sci. 9(10): 2109-2118. doi: https://doi.org/10.20546/ijcmas.2020.910.257