تصنيع المعزز الحيوي للبن الرائب المجفف و المحمل على بعض المواد العلفية مع أو بدون مسحوق الدارسين أو مسحوق فيتامينات B المركبة لزيادة أعداد بكتيريا حامض اللاكتيك

الملخص EN

This study was conducted during 10/11/2016 to 8/12/2016 to manufacture probiotic yoghurt powder according to stages in the laboratory of microbiology at the Animal Production Department, Collage of Agriculture, University of Basrah.

The first stage involved precipitate using the centrifuge to produce yoghurt biomass.

In the second stage was conducted to drying process yoghurt biomass.

The third was added different levels of dried biomass 4, 8 and 12 gm/ kg loading on carrier materials such as lentils, yellow corn and wheat bran.

The fourth stage was adding 10 g/ kg cinnamon or vitamins B complexes with all kind of carrier materials above.

The last stage was to count total lactic acid bacteria after each stages.

The results showed that the wheat bran and yellow corn with vitamins B complex, yellow corn and lentils with cinnamon significantly (p˂0.05) higher lactic acid bacteria count as compared with lentil with vitamin B complex and wheat bran with cinnamon.