Prebiotication with gum Arabic on growth of Bifidobacterium longum bb536 during fermentation of peanut milk
Other Title(s)
مدى استفادة بكتريا Bifidobacterium longum BB536 من التأثير التحفيزي للصمغ العربي أثناء تخمير لبن الفول السوداني
Joint Authors
Barakah, Barakah Muhammad Kabir
al-Jazuli, Halah Mahmud Muhammad
Idris, Yusuf Muhammad Ahmad
Source
Journal of Science and Technology : in Agricultural and Veterinary Sciences
Issue
Vol. 19, Issue 2 (31 Dec. 2018), pp.12-24, 13 p.
Publisher
Sudan University of Science and Technology Deanship of Scientific Research
Publication Date
2018-12-31
Country of Publication
Sudan
No. of Pages
13
Main Subjects
Abstract EN
This study was carried out to explore the synbiotic of supplemented Gum Arabic and Bifidobacterium longum BB536 for developing functional peanut milk.
Peanut was roasted at 130°C for 20 min and soaked in water for 12 L blended 5 min and filtered using a double layered cheese cloth to prepare the roasted peanut milk.
Ten grams of two types of gums Arabic (.Acacia Senegal and Acacia seyal) were weighted, dissolved in 90 ml of distilled water and heated (60°C for 30 min).
Peanut milk beverages were supplemented with Gum Arabic solutions (100ml 900ml) Acacia Senegal, Acacia seyal and mixed (A.senegal and A.
seyal) and then were inoculated with Bifidobacterium longum BB536.
The inoculation was carried out under controlled conditions at 37 °C.
The initial pH of the peanut milk was adjusted to 6.7 before mixing with gum Arabic solutions.
Total bacterial count.
pH, titrable acidity, TSS, total sugars, moisture, and Bifidobacterium longum BB536 viable count in peanut milk beverage were determined.
There wras an increase in total viable count and titrable acidity, decrease in pH, TSS and total sugars for all treatments.
The maximum counts were 5.36, 6.79, and 6.95 log CFU/ml in fermented peanut milk, fermented peanut milk supplemented with Acacia Senegal gum.
fermented peanut supplemented with Acacia seyal, fermented peanut milk supplemented with gum mix.respectively.
The maximum counts were attained at 18 h fermentation in all fermented milks exept in peanut supplemented with Acacia seyal gum (6.3 log CFU/ml) was attained at 24 h fermentation.
The high levels of strain BB 536 in all fermented milk exceeded the minimum numbers required to presence in probiotics functional foods which are at least 6.0 log CFU/ml except fermented peanut milk without gum (5.36 log CFU/ml).
Therefore, fermentation of peanut milk with Bifidobacterium longum BB536 and Gums Arabic could exert prebiotication effect and make suitable carrier for development of functional peanut milk.
American Psychological Association (APA)
al-Jazuli, Halah Mahmud Muhammad& Idris, Yusuf Muhammad Ahmad& Barakah, Barakah Muhammad Kabir. 2018. Prebiotication with gum Arabic on growth of Bifidobacterium longum bb536 during fermentation of peanut milk. Journal of Science and Technology : in Agricultural and Veterinary Sciences،Vol. 19, no. 2, pp.12-24.
https://search.emarefa.net/detail/BIM-889621
Modern Language Association (MLA)
al-Jazuli, Halah Mahmud Muhammad…[et al.]. Prebiotication with gum Arabic on growth of Bifidobacterium longum bb536 during fermentation of peanut milk. Journal of Science and Technology : in Agricultural and Veterinary Sciences Vol. 19, no. 2 (Dec. 2018), pp.12-24.
https://search.emarefa.net/detail/BIM-889621
American Medical Association (AMA)
al-Jazuli, Halah Mahmud Muhammad& Idris, Yusuf Muhammad Ahmad& Barakah, Barakah Muhammad Kabir. Prebiotication with gum Arabic on growth of Bifidobacterium longum bb536 during fermentation of peanut milk. Journal of Science and Technology : in Agricultural and Veterinary Sciences. 2018. Vol. 19, no. 2, pp.12-24.
https://search.emarefa.net/detail/BIM-889621
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 21-23
Record ID
BIM-889621