Studies on the use of Bifidobacteria in. manufacture of some dairy products

Abstract

In recent years, bifidobacteria. have attracted the attention of microbiologists, nutritionists, clinicens and technologists to use them in dairy industry for the manufacture of therapeutic/probiotic dairy food products, because of their many therapeutic effects such as, reduction of cholesterol assimilation and bile salt deconjugation, inhibition of many pathogenic bacteria, inhibition of ammonia and amines absorption, increase of immune system activity and increase of minerals absorption. They may produce some bacteriocines and produce lactic and acetic acids in useful concentrations for body to increase the activities of intestinal tract. Bifidobacteria also, increase the ability for lactose assimilation to provide lactose intolerance. Thus, the idea of dietary supplementation with dairy_ food products containing bifidobacteria has gained creadibility in many countries. The aims of this work were to: (1) study the growth of bifidobacteria in the presence of some other lactic acid bacteria to achieve the best combinations for using in production of dairy products with high survival numbers ofbifidobacteria and lactic acid bacteria and therapeutic effect for inhibition of pathogenic and undesirable bacteria, (2) Study the effect of some factors on the rate of autolysis and enzyme activities of some bifidobacterial strains to achieve, the use of the best strains that could passage through the intestinal tract with little effect on the cell viability and enzymatic activity, to use them in manufacture of some dairy food products, (3) Application of the best combinati9ns of bifidobacteria and lactic acid bacterial- strains in manufacturing of some dairy food products such as: a-Low fat and low salt soft cheese with probiotic and prebiotic effects.

b-Fermented milks with probiotic and prebiotic effects.