Modelling of Growth Profile of Three Probiotic Single Strain Starter Cultures (L.acidophilus (La-5), Bifidobacterium (BB-12), S.thermophilus (STB-01)) through Turbidity Measurement Technique

Abstract

Probiotics are one or more mixture of viable microorganisms which have beneficial effects on animals and human beings through propagation gastrointestinal microflora. Some instances for health benefits of these products are: alleviating gastrointestinal disorders, diarrehea, food allergies, infection of Helicobacter pylori, lactose intolerance, candidiasis, serum cholesterol, and improving immune system balance, mineral uptake and protecting the consumer from different cancers such as colon, bladder and gastrointestinal cancers.To achieve these neutraceutical purposes, a large population of probiotics( 107- 108 cfu/g) should remain alive during storage of these products up to expiring date.In this research production of probiotic ABT yogurt is taken into consideration. Single strains of two probiotic starter cultures, Bifidobacterium( BB-12) and L. acidophilus(La-5), and one single strain of S. thermophilus (STB-01) for reducing the fermentation time are used. In probiotic products the method of counting probiotic bacteria have a significant effect. Traditional microbiological methods require wide range of time and a lots of facilities. Modelling of growth profile of bacteria with the data obtained from turbidity measurement would be a helpful method for fast counting of microbial communities. Keywords: analyze ; Broth media ; Colony Count Unit; Direct-Vat-Set(DVS); Durbin-Watson statistic