Research concerning the production of a probiotic dairy product with added medicinal plant extracts

Gabriel-Dănuț Mocanu; Gabriela Rotaru; Elisabeta Botez; Aida Vasile; Liliana Gîtin; Doina Andronoiu; Oana Nistor

Gabriel-Dănuț Mocanu Bioingineering Department, Food Science and Engineering Faculty, „Dunărea de Jos” University
Gabriela Rotaru Bioingineering Department, Food Science and Engineering Faculty, „Dunărea de Jos” University
Elisabeta Botez Bioingineering Department, Food Science and Engineering Faculty, „Dunărea de Jos” University
Aida Vasile Bioingineering Department, Food Science and Engineering Faculty, „Dunărea de Jos” University
Liliana Gîtin Bioingineering Department, Food Science and Engineering Faculty, „Dunărea de Jos” University
Doina Andronoiu Bioingineering Department, Food Science and Engineering Faculty, „Dunărea de Jos” University
Oana Nistor Bioingineering Department, Food Science and Engineering Faculty, „Dunărea de Jos” University

Keywords: probiotic product, sea-buckthorn extract, liquorice extract, Lactobacillus acidophilus, Bifidobacterium ssp

Abstract

The aim of this study was to evaluate the growth of probiotic bacteria in milk supplemented with medicinal plant extracts, in order to fabricate a probiotic dairy product named CĂTINOLACT. This dairy product was obtained from cow milk, sea-buckthorn (Hippophae rhamnoides L.) and liquorice (Glycyrrhiza glabra L.) extracts. The fermentation process was made at 42ºC, for 5 hours, using a lactic probiotic bacteria culture ABY 3 (Bifidobacterium species, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus). During incubation and storage the following parameters were determined: the titratable acidity, the pH, the lactose content, the water holding capacity and the number of lactic bacteria. It was observed that the CĂTINOLACT product had been preserving its functional properties during storage (1·108 – 1·109 CFU/mL probiotic bacteria).

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