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12 .   Characterization of probiotic yoghurt obtained with medicinal plant extracts and modelling of bacteria cell growth during its production

Authors: Gabriel – Dănuţ Mocanu, Elisabeta Botez, Oana Viorela Nistor, Doina Georgeta Andronoiu

Volume 17, Issue 1;
Pages: 65-71;
ISSN: 2069-0053 (print) (former: ISSN:1453-1399), Agroprint;
ISSN (online):2068 – 9551



Abstract:

In order to obtain a probiotic dairy product, ROSALACT (manufactured from cow`s milk, rosehip extract and liquorice extract), the growth of probiotic bacteria in a aqueous medicinal plant extracts medium was evaluated in this study. The fermentation process was performed at 42 °C, for about 5 hours, using a probiotic freeze dried culture’s ABY 3 and ABT 5, supplied by Chr. Hansen laboratories, Denmark. Titratable acidity, pH values, lactose content and cfu/mL values were measured during incubation and storage period. Data’s for the cell growth obtained during the incubation period was modelled by two sigmoidal functions, Gompertz and Logistic models, to evaluate similarities between the models. For all the samples, the Gompertz and Logistic equations were statistically sufficient to describe of the bacterial growth curve. For all modelated results by two sigmoidal functions, the correlation coefficient values were estimated between 0.9529 and 0.9999.

Keywords: probiotic product, rosehip extract, liquorice extract, incubation period, Gompertz and Logistic model.

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