The role of Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB12 in improving some characteristics of fermented banana puree
Green banana puree was fermented using a combination of single and mixed probiotic cultures of Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB12 by seven different treatments. All treatments showed statistically significant differences during the two fermentation periods (24 and 48 hou...
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| Format: | Article |
| Language: | English |
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University of Kufa
2024-03-01
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| Series: | Kufa Journal for Agricultural Sciences |
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| Online Access: | https://journal.uokufa.edu.iq/index.php/kjas/article/view/10776 |
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| author | Abdullah Awad Amer Al-Zobaay |
| author_facet | Abdullah Awad Amer Al-Zobaay |
| author_sort | Abdullah Awad |
| collection | DOAJ |
| description |
Green banana puree was fermented using a combination of single and mixed probiotic cultures of Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB12 by seven different treatments. All treatments showed statistically significant differences during the two fermentation periods (24 and 48 hours) in terms of the viability of probiotics, pH and sensory evaluation. It was found that the 48-hour period of fermentation is better than the 24-hour period in improving the quality and properties of fermented bananas. Treatment (Tre.5) which included a mixed probiotic culture prepared in a ratio of (50:50), obtained the highest viability of probiotics as reached 11.37 log CFU/g, an appropriate pH which reached 3.42, better sensory acceptance which reached 86% as compared to other treatments, and sufficient level of anti-bacterial activity against some species of pathogenic and undesirable bacteria.
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| format | Article |
| id | doaj-art-42dbe7dc85d1458eb50154cac8ca459c |
| institution | Kabale University |
| issn | 2072-7798 2312-8186 |
| language | English |
| publishDate | 2024-03-01 |
| publisher | University of Kufa |
| record_format | Article |
| series | Kufa Journal for Agricultural Sciences |
| spelling | doaj-art-42dbe7dc85d1458eb50154cac8ca459c2025-08-20T03:49:31ZengUniversity of KufaKufa Journal for Agricultural Sciences2072-77982312-81862024-03-0116110.36077/kjas/2024/v16i1.10776The role of Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB12 in improving some characteristics of fermented banana pureeAbdullah Awad0https://orcid.org/0000-0003-0969-5745Amer Al-Zobaay1University of Baghdad, College of Agricultural Engineering SciencesUniversity of Baghdad, College of Agricultural Engineering Sciences Green banana puree was fermented using a combination of single and mixed probiotic cultures of Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB12 by seven different treatments. All treatments showed statistically significant differences during the two fermentation periods (24 and 48 hours) in terms of the viability of probiotics, pH and sensory evaluation. It was found that the 48-hour period of fermentation is better than the 24-hour period in improving the quality and properties of fermented bananas. Treatment (Tre.5) which included a mixed probiotic culture prepared in a ratio of (50:50), obtained the highest viability of probiotics as reached 11.37 log CFU/g, an appropriate pH which reached 3.42, better sensory acceptance which reached 86% as compared to other treatments, and sufficient level of anti-bacterial activity against some species of pathogenic and undesirable bacteria. https://journal.uokufa.edu.iq/index.php/kjas/article/view/10776Green bananaprobioticsprebioticssensory evaluationantibacterial activity |
| spellingShingle | Abdullah Awad Amer Al-Zobaay The role of Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB12 in improving some characteristics of fermented banana puree Kufa Journal for Agricultural Sciences Green banana probiotics prebiotics sensory evaluation antibacterial activity |
| title | The role of Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB12 in improving some characteristics of fermented banana puree |
| title_full | The role of Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB12 in improving some characteristics of fermented banana puree |
| title_fullStr | The role of Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB12 in improving some characteristics of fermented banana puree |
| title_full_unstemmed | The role of Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB12 in improving some characteristics of fermented banana puree |
| title_short | The role of Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB12 in improving some characteristics of fermented banana puree |
| title_sort | role of lactobacillus acidophilus la 5 and bifidobacterium lactis bb12 in improving some characteristics of fermented banana puree |
| topic | Green banana probiotics prebiotics sensory evaluation antibacterial activity |
| url | https://journal.uokufa.edu.iq/index.php/kjas/article/view/10776 |
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