Survival of Lactobacillus acidophilus and Bacillus coagulans in probiotic and low-fat synbiotic ice-creams

Subject Areas : Food Science and Technology

مجید Hashemi ¹ (Ph.D. Student, Department of Food Hygiene, School of Veterinary Medicine, Shiraz University, Shiraz, Iran. 2- Researcher, Department of Animal Sciences, Research Center for Agriculture and Natural Resource of Fars Province, Shiraz, Iran)
H.R Gheisari ² (Associated professor, Department of Food Hygiene, School of Veterinary Medicine, Shiraz University, Shiraz, Iran)
S.S Shekarforoush ³ (Professor, Department of Food Hygiene and Public Health, School of Veterinary Medicine, Shiraz University, Shiraz, Iran)

Received: 2013-12-19 Accepted : 2014-05-28 Published : 2013-11-22

Keywords: Probiotic, Lactobacillus acidophilus, Ice-cream, Bacillus coagulans, Synbiotic,

Abstract :

In this study, survival of Lactobacillus acidophilus and Bacillus coagulans after freezing and during 90 days of storage at -18○C in probiotic and low-fat synbiotic ice-cream was evaluated. Addition to a control group (which was ordinary ice-cream), two probiotic ice-creams were formulated using L. acidophilus and B. coagulans and two synbiotic ice-creams were prepared using the aforementioned microorganisms but replacing 5% of milk-fat with inulin. The total solids of the ice-cream mixes did not differ significantly, however there was a significant difference (p<0.01) between their fat contents. The viable counts of L. acidophilus and B. coagulans were higher than the recommended minimum limit of 6 log cfu/g in all probiotic and synbiotic ice-creams during the 90-days of frozen storage. The survival rate either after freezing or at the end of frozen storage was higher in the samples with B. coagulans. Inulin had not preservative effect on probiotic microorganisms during frozen storage. Moreover, survival of high populations of probiotic microorganisms for a long time revealed that ice-cream has a great potential to be a functional food.  

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