دراسة مقاومة بكتريا البروبايوتيك Probiotics في منتجات الألبان المختمرة لتراكيز مختلفة من الحموضة و أملاح الصفراء

Resistant of probiotic bacteria for acidity has been studied at different hydrogen numbers (3, 4 and 6.2) at a temperature(4 C) of the Activia products (Dairy Activia, yoghurt Activia and yoghurt Basrah and at storage periods of (0, 1 and 2) weeks. The best products resistant to the acidity was yoghurt Basrah, probiotics bacteria content was superior in various numbers of hydrogen and at different periods of incubation at a temperatures of 4C, respectively, compared to the other two products. When examining the resistance of probiotic bacteria to bile salts at a concentration of (0.1, 0.2 and 0.3)% and periods of storage (0, 1 and 2) weeks for (0 , 1 , 2 and 3) hours of incubation, Yoghurt Basrah product has shown a clear resistance to bile salts and its content was higher in numbers of probiotics bacteria at various concentrations and during different periods of incubation at temperatures of 4C respectively.