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Probiotic bifidobacterium longum BB536 viable existence at refrigeration storage of fermented goat milk supplemented with inulin and different cereal bran (Sorghum, Barely and Millet)

This study was carried out to evaluate viable existence of Bifidobacterium longum BB536 during two weeks refrigeration of fermented goat milk supplemented with inulin and different cereal bran (Sorghum, Barely and Millet). Fermentation mediums were formulated from goat milk supplemented with 10% inulin and different cereal bran (sorghum, barely and millet). Probiotic strain B. longum BB 536 was used as the starter culture for 12h incubation to attain the fermented products. | Int.J.Curr.Microbiol.App.Sci 2020 9 10 2109-2118 International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 9 Number 10 2020 Journal homepage http www.ijcmas.com Original Research Article https doi.org 10.20546 ijcmas.2020.910.257 Probiotic Bifidobacterium longum BB536 Viable Existence at Refrigeration Storage of Fermented Goat Milk Supplemented with Inulin and Different Cereal Bran Sorghum Barely and Millet Limia Hashim Mohamed Barka Mohammed Kabeir Salma Elghali Mustafa Salma Elzen Ibraheem and Saeed Abdullah Badahdah Department of Food Science and Technology College of Agricultural Studies Sudan University of Science and Technology Khartoum Sudan Corresponding author ABSTRACT This study was carried out to evaluate viable existence of Bifidobacterium longum BB536 during two weeks refrigeration of fermented goat milk supplemented with inulin and different cereal bran Sorghum Barely and Millet . Fermentation mediums were formulated from goat milk supplemented with 10 inulin and different cereal bran Keywords sorghum barely and millet . Probiotic strain B. longum BB 536 was used as the starter culture for 12h incubation to attain the fermented products. Two weeks refrigeration Bifidobacterium period was design for the fermented products. Different analyses including strain BB536 Goat milk Cereal bran Existence viable count reducing sugar physicochemical analysis TSS pH acidity and moisture Refrigeration were conducted. The maximum viable existence of strain BB 536 throughout refrigeration two weeks was in fermented goat milk supplemented with millet bran lowest reduction Article Info of 1.48CFU ml whereas the best existence in the first week was in fermented goat milk supplemented with barely bran 0.76 CFU ml . Therefore the strain existence trend was Accepted dependent mainly on both type of fiber source and refrigeration period. Hopefully the 17 September 2020 final viable count of strain BB536 in all products was above the minimum .