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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
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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.2016.5(8): 362-371
DOI: http://dx.doi.org/10.20546/ijcmas.2016.508.038


Effect of Bifidobacterium lactis on Quality of Rice Pudding as a Probiotic Food Carrier
Eman F. Abdel-Latif and M.F. Saad*
Cairo University, Faculty of Veterinary Medicine, Department of Food Hygiene & Control, Giza square, Egypt
*Corresponding author
Abstract:

One hundred and ten rice pudding samples were collected from different shops and supermarkets in Cairo and Giza Governorate, Egypt. Collected samples were subjected to microbiological examination. The obtained results were in mean values of 5.6x106 cfu/gm, 7.1x105 cfu/gm, 9.3x104 cfu/gm, and 3.1x 104 cfu/gm for Mesophilic bacteria, Coagulase Positive Staphylococci (CPS), Total Yeasts & Molds and Aerobic Spore Former respectively. Eighty percent and 6.36% of the examined samples were positive for CPS and E. coli respectively. The survival of probiotic bacteria was studied in rice pudding for 14 days. The product was monitored for sensory, physicochemical and S.aureus count during its storage. It was found a significant difference between control and probiotic rice pudding samples at day 14 due to occurrence of heterogeneous texture and syneresis. The count of S.aureus decreased significantly (p< 0.05) at 3rd and 7th day of storage in samples with added Bifidobacterium lactis.


Keywords: Bifidobacterium lactis,Coagulase Positive Staphylococci, Rice pudding.
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How to cite this article:

Eman F. Abdel-Latif and M.F. Saad. 2016. Effect of Bifidobacterium lactis on Quality of Rice Pudding as a Probiotic Food CarrierInt.J.Curr.Microbiol.App.Sci. 5(8): 362-371. doi: http://dx.doi.org/10.20546/ijcmas.2016.508.038