Open AccessImpact of Using Jerusalem Artichoke Tubers Powder and Probiotic Strains on some Properties of Labneh
Author(s) -
Ashraf Bakr,
Wael F. Elkot
Publication year - 2021
Language(s) - English
DOI - 10.47363/jftns/2021(3)115
Subject(s) - lactobacillus acidophilus , food science , organoleptic , probiotic , jerusalem artichoke , chemistry , lactobacillus , biology , bacteria , fermentation , genetics
Bio-Labneh was produced from cow’s milk using Jerusalem artichoke tubers powder (JATP) inoculated by Lactobacillus acidophilus LA-5. The effect of different concentrations (1, 3 and 5%) of JATP on the chemical composition, organoleptic properties and the growth, and activity of Lactobacillus acidophilus LA-5 were investigated. Significant differences were observed in the chemical composition and counts of viable bacteria between treatments either in fresh or stored Labneh. Acidity % in all treatments was significantly increased and pH was decreased with increasing storage period. The viable count of Lactobacillus acidophilus was also increased through the first 7 days then decreased gradually during the storage period. Generally, using JATP in manufacturing bio-Labneh had acceptable with 1% JATP, while 3% JATP received the highest total scores and the growth of Lactobacillus acidophilus LA-5.