TAILIEUCHUNG - 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. | 2020 9 10 2109-2118 International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 9 Number 10 2020 Journal homepage http Original Research Article https 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 ml whereas the best existence in the first week was in fermented goat milk supplemented with barely bran 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 .

• Nông nghiệp
• Goat milk
• Cereal bran
• Probiotic bifidobacterium longum BB536
• Viable existence
• Fermented goat milk supplemented
• Different cereal bran
• Human nutrition and health
• Goat milk in human nutrition
• Composition of goat milk
• Milk carbohydrat
• Red pumpkin
• Red pumpkin pulp
• Chemical analysis of goat milk Basundi
• Studies on chemical analysis
• Goat milk whey
• Studies on sensory analysis
• Goat milk whey based herbal beverage
• Colour and appearance
• Overall acceptability
• Method of preparation
• Mozzarella cheese
• Yield of goat milk Mozzarella cheese
• Preparation on yield
• Method of preparation on yield
• Minerals of Jamunapari
• Field and farm
• Farm rearing condition
• Jamunapari goat milk minerals
• Goat and Sheep milk
• αlactoalbumins and β lactoglobulin
• Sheep milk
• Overview of functionality of goat
• Natural functional milks
• Goat’s milk
• Goat’s milk yoghurt
• Frozen storage
• Physical properties
• Sensory acceptability
• Bioactive peptides
• Angiotensin I converting enzyme
• Anti hypertension
• Proteins of goat milk
• In vitro assessment
• Antibiotic resistance pattern
• Lactobacillus strains isolated
• Growth of bifidobacterium longum BB536
• Cereal bran on growth
• Fermentation of goat milk
• Surti goat
• Milk yield in singlet
• Udder morphology relationship
• Bearing Surti goat
• Production performance
• Buffalo milk
• Cow milk
• Dairy products collected
• Physico chemical Properties of milk
• Sensory analysis
• Goat milk basundi
• Panel of judges
• Staphylococcus aureus
• Antibiotic resistance
• mecA gene
• Detection of the mecA gene
• Fat globule size
• Lactation stage
• Attappady black
• Indigenous goat breeds in Kerala
• Milk fat globule size
• Pantja goat
• Effect of lactation stage
• Different lactation stages on minerals
• Different lactation stages
• High rate of prolificacy
• Acid degree value
• Free fatty acid
• Milk quality
• Somatic cell counts
• Subclinical mastitis
• Molai goat
• Composition and nutritive value
• Nutritive value of milk
• Molai breed doe
• Tamil Nadu
• Milk production
• Mineral mixture supplement
• Pathway for livelihood security
• Farm women
• Goat rearing
• Bacteriological study
• Serodetection and bacteriological
• Brucellosis in goats
• Milk samples and vaginal
• Unorganized goat farms