Microbial activity of Probiotic strain lactobacillus acidophilus isolated from Lemon fruit and Assessment of its Viability in Traditional Yogurt

Abstract

newline The awareness of probiotic products is quickly rising due to costomer newlineknowledge and encouraging evidence of health welfare of probiotic bacteria. newlineDue to rising offer for these products, yoghurt producers have begun establied newlineover one species of probiotic bacteria (Lactobacillus acidophilus, Lactobacillus newlinecasei, propionibacteria and bifidobacteria) in cooperated with to yoghurt newlinebacteria (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. newlinebulgaricus) in fermented milk products. Through the variance and difficulty of newlinesuch types of mixed cultures and strain diversity within the same species of newlinebacteria, there is yet an opportunity of work to standardize the process for newlineseveral groups of organisms for particular or differential enumeration of these newlinebacteria when they are existing successively in a product. newlineMicrobial activity of probiotic strain Lactobacillus acidophilus isolated newlinefrom Lemon fruit and assessment of its viability in traditional yogurt (Dahi) newlinewas the aim of this study. The important features of the investigation are newlinesummarized below. newlineLemon fruit was