Open AccessEffect of Addition of Jerusalem Artichoke (Helianthus Tuberosus) Tubers Powder, and Inulin on Lactobacillus Reuteri Activity and Recovery After Freezing Injury
Author(s) -
Ali Ameen Yaseen,
Bilal A. Khashan,
Anmar N. Hasan,
Hazem S. Abedalhammed
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/553/1/012012
Subject(s) - jerusalem artichoke , helianthus , inulin , skimmed milk , lactobacillus reuteri , food science , bacteria , chemistry , lactobacillus , lactic acid , fermentation , biology , horticulture , sunflower , genetics
This study indicated that the addition of 2% of Jerusalem artichoke (Helianthus tuberosus) tubers powder (JTP) exceeded the activity of Lactobacillus reuteri in comparison with inulin and control treatment. The number of bacteria after the activation period 24 hours/37°C increased in the skim milk added 1, 2 and 5% JTP to 70 × 10 6 , 210 × 10 8 and 119 × 10 7 Colony Forming Unit (cfu)/ml respectively. While the number of bacteria in the skim milk supported by addition 1, 2 and 5% Inulin was 56 × 10 7 , 83 × 10 7 and 74 × 10 6 cfu/ml. While in the control treatment was 44 × 10 6 cfu/ml. The results indicated that the addition of 2% of the JTP contributed well to the preservation bacterial viability during period of storage at 4°C/7 days and frozen storage at -18°C/60 days. The number of bacteria in the fermented skim milk was supported by 1, 2 and 5% JTP 90 × 10 7 , 200 × 10 7 , 63 × 10 7 cfu\ml respectively after cooling period, while it reached 30× 10 2 ,22×10 2 and 6 × 10 2 cfu\ml respectively after freezing period, while the numbers of bacteria in the control treatment were 44 cells/g only. The results indicated that the addition of 2% of the inulin was superior in keeping the numbers of bacteria during the frozen storage period at -18°C/60 days compared to the refrigerated storage at 4°C/30 days, the number of bacteria in the fermented milk and supported by 1, 2 and 5% of the inulin 72×10 7 ,83×10 7 and 63×10 7 cfu\ml after the cooling period respectively, while in frozen milk was 36×10 3 , 47×10 3 and 50 ×10 3 cfu\ml. The results also indicated the positive role of the addition of 2% JTP in the recovery of injure cells after the end of the frozen storage period -18°C/60 days where the number of cells at activation period following the freezing increased from 44 cells/ml to 71×10 4 cfu\ml, While the number of the media which supported by inulin was 48×10 3 cfu\ml and in the was control 57×10 2 c.f.u\ml.