Prodtction of functional Foodusing Bacterial fermentation
Abstract: A special combination of wasta materials such as green collared leves by- product, salted cheese whey and molasses (80/10/10,w/w/w)(GWM), to investigate the prodction of some beneficial microorganisms biomass. At the begning, GWM was heat- treated at 85C for 15 min, cooled to 40 C and incubated with some lactic acid bacteria and bifidobacteria were used in this study. L. helveticus, L. casie, yoghurt culture YC-X11 B. longum , B, lactis and B. bifidum showed relatively high growth ability and activity . Among all investigated bacteria L. helveticus, recorded a higher decreasing effect on pH values (pH4.5) followed by B.lactis (pH 4.6) after 48 h of incubation period. The viable count of bacteria were higher than 10 cfu/g . However this ferented GWM (nutra green ) is considered to be value-added bioingeredient functional food. It`s also containing new type of probiotic to be used in food patterns. The nutra green for instance was used in preparation of what so-called green yoghurt with an acceptable morphological test and expected higher nutritional value.
Publication year 2004
Pages 1-12
Organization Name
City Cairo
serial title Egypt J. Agric.Res
ISSN 1110-6336
Author(s) from ARC
Publication Type Journal
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