أثر إضافة العسل اليمني (سدر)‎ على نمو بكتيريا لاكتو باسيلس أسيدو فيلس في اللبن الرايب

Abstract EN

Acidophilus sour milk ( Rayb ) is widely accepted by Yemeni consumers.

This investigation aimed to study the influence of four concentrations of Yemeni Honey(ceder) on the growth of actobacillus acidophilus in ( Rayb) .The experiment consist,s on manufacture of ( Rayb) in laboratory with 3% of Lb.

acidophilus starter and to make four treatments as following : 1) 100 ml milk without Honey (Control).

2) 100ml milk with 1gram of Honey 3) 100ml milk with 3 grams of Honey 4) 100 ml milk with 5 grams of Honey.

The treatments were repeated five times and stored in a refrigerator at 5o C during a period of 6 days.

The results showed increase of total count of bacteria which attain 2.08x10 9 CFU.ml -1 and 1.86x10 9 CFU.

ml -1 in the treatments (4)and (1), respectively.

The (pH) values were decline in all treatments and attained 3.75 and 3.96 in treatments (4) and (1), respectively.

It was observed that all concentrations of Honey (ceder) led to promote the growth of lactobacillus acidophilus in Rayb.