Theinfluence pf Denak(OliveriadecumbensVent) on fermentation kinetic and bacterial viability in probiotic milk and yoghurt during fermentation and refrigerated storage

The effect of the addition of Denak (Oliveria decumbens Vent) on the fermentation kinetic and viability of Lactobacillus acidophilus and Bifidobacterium Bifidum in probiotic milk and yoghurt was studied. Denak powder at concentration of 0%, 0.5%, 1% and 1.5% was added to milk and yoghurt. Acidity, pH, bacteria counts and sensory properties of milk and yoghurt were evaluated during 21 days at 2 degrees Celsius. Results showed that the presence of Denak significantly influenced on growth and viability of probiotic bacteria in milk and yoghurt during fermentation and refrigerated storage. The results of this experiment demonstrated the positive relation between increased bacterial growth and increased Denak concentration. The addition of Denak did not affect probiotic milk and yoghurt physical stability during storage. The sensory evaluation of samples revealed that the yoghurt containing 1% Denak had the best for flavor, color, and insolubility.