Evaluation of Viability of Probiotic Bacteria in some Iranian Probiotic Dairy Products
Document Type : Original research
Authors
1 Department of Food Science and Technology, Qazvin Branch, Islamic Azad University, Qazvin, Iran.
2 1Department of Food Science and Technology, Qazvin Branch, Islamic Azad University, Qazvin, Iran
3 Medical Microbiology Research Center, Qazvin University of Medical Sciences, Qazvin, Iran.
10.22059/jfabe.2024.377510.1179
Abstract
In this study, the viability of Lactobacillus bacteria in probiotic dairy products sold in Qazvin city within two periods was examined. Eighteen samples of dairy products (yogurt, cheese, and kefir drinks) labeled with probiotics from different brands of various companies in Iran were prepared. Dilutions were prepared appropriately from each sample and inoculated into MRS Bile Agar culture medium as a pour plate culture procedure. After incubation, the colonies were counted and checked to see if the standards of the Iranian National Standardization Organization (INSO) (min 106 CFU/gr) were met. Then, to perform probiotic confirmation tests, each colony characterized different morphological was examined regarding catalase and Gram staining tests. The average count of live Lactobacillus showed that out of eighteen samples of probiotic dairy products, only one sample (5.5%) had the minimum number of bacteria according to INSO. In the yogurt, none of the samples could grow in the bile culture medium. In the cheese, none of the samples had the minimum number of viable bacteria according to the standard. Regarding the kefir drink, only one sample had the minimum number of live bacteria based on the standards, in the first week after the production date. In most of the dairy products labeled as probiotic, the average count of Lactobacillus with the ability to grow in bile, is lower than INSO measurements, which is at least one million bacteria per gram of a product.
Keywords
Main Subjects
References
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on the viability of yogurt and probiotic bacteria and the physical
and sensory characteristics in probiotic ice-cream. Food
chemistry, 104(1), 93-99.
Bajalanlou, F., & Pakbin, B. (2016). Chemical properties and sensory
evaluation of probiotic yoghurt manufactured with aqueous
extract of aloe vera. Journal of Biology and Today's World, 5(11),
197-202.
Bakirci, I., & Kavaz, A. (2008). An investigation of some properties of
banana yogurts made with commercial ABT‐2 starter culture
during storage. International Journal of Dairy Technology, 61(3),
270-276.
Bano, P., Abdullah, M., Nadeem, M., Babar, M., & Khan, G. (2011).
Preparation of functional yoghurt from sheep and goat milk
blends. Pakistan Journal of Agricultural Sciences, 48(3), 211-215.
Beheshtipour, H., Mortazavian, A. M., Mohammadi, R., Sohrabvandi, S., &
Khosravi-Darani, K. (2013). Supplementation of Spirulina
platensis and Chlorella vulgaris Algae into Probiotic Fermented
Milks. Reviews in Food Science and Food Safety, 12(2), 144-154.
Boylston, T. D., Vinderola, C. G., Ghoddusi, H. B., & Reinheimer, J. A.
(2004). Incorporation of bifidobacteria into cheeses: challenges
and rewards. International dairy journal, 14(5), 375-387.
Cho, W.-Y., Kim, D.-H., Lee, H.-J., Yeon, S.-J., & Lee, C.-H. (2020). Quality
Kazemi et al. JFBE 7(1): 72-78,2024
77
characteristic and antioxidant activity of yogurt containing olive
leaf hot water extract. CyTA-Journal of Food, 18(1), 43-50.
Dave, R. I., & Shah, N. P. (1997). Effectiveness of ascorbic acid as an oxygen
scavenger in improving viability of probiotic bacteria in yoghurts
made with commercial starter cultures. International dairy
journal, 7(6), 435-443.
Donkor, O., Henriksson, A., Vasiljevic, T., & Shah, N. (2006). Effect of
acidification on the activity of probiotics in yoghurt during cold
storage. International dairy journal, 16(10), 1181-1189.
Ehsani, A., Mahmudi, R., Tokmechi, A., & Pajohi, M. R. (2011). Iranian
white cheese as a food carrier for probiotic bacteria. Journal of
food science and technology(Iran), 8(31), 77-83.
Esener, O. B. B., Balkan, B., Armutak, E., Uvez, A., Yildiz, G., Hafizoglu,
M., Yilmazer, N., & Gurel-Gurevin, E. (2018). Donkey milk kefir
induces apoptosis and suppresses proliferation of Ehrlich ascites
carcinoma by decreasing iNOS in mice. Biotechnic &
Histochemistry, 93(6), 424-431.
farahani, g., ezatpanah, h., & abbasi, s. (2014). Evaluation of Some
Physicochemical, Rheological and Textural Properties of White-
Brined Cheese (Golpayegan cheese) During Ripening. Food
Technology & Nutrition, 11(3), 5-20.
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Technology Bulletin: Functional Foods, 2, 1-17.
Foutohi, F., & Manafi Dizaj Yekan, M. (2021). Production of functional lowfat
yogurt fortified with flaxseed flour. Journal of food science
and technology(Iran), 18(114), 277-289.
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curd, 69.
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Lactobacillus acidophilus in production of probiotic pomegranate
juice. Journal of food science and technology(Iran), 15(77), 107-
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Enumeration of presumptive lactobacillus acidophilus on a
selective medium –Colony-count technique at 37˚C In (pp. ISIRI
number 9616).
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Specifications and test methods. In (pp. ISIRI number 11325).
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prouducts - Fresh cheeseSpecifications and test methods. In (pp.
ISIRI number 6629).
ISIRI. (2019). Iranian National Standardization Organization. Yoghurt-
Specifications and test methods. In (pp. ISIRI number 695).
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drink–Specifications and test methods. In (Vol. ISIRI number
11177).
Jafari-Najafabadi, F., & Fadaei-Noghani, V. (2021). Comparative
investigating the effect of pasteurization and sterilization
processes on survival of probiotic bacteria and redox potential of
probiotic set-type yoghurt. Journal of food science and
technology(Iran), 18(112), 137-151.
Jafarpor-Sadegh, F., Homaioni-Rad, A., Javadi, M., & Zakeri, N. (2010).
Enumeration of bacteria living in Commercial probiotic yogurt.
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Functiona, 21-22.
Jayamanne, V., & Adams, M. (2006). Determination of survival, identity and
stress resistance of probiotic bifidobacteria in bio‐yoghurts.
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Green tea powder supplementation enhances fermentation and
antioxidant activity of set-type yogurt. Food science and
biotechnology, 27(5), 1419-1427.
Kadiya, K. S., Kanawjia, S., & Solanki, A. K. (2014). Survival of free and
encapsulated probiotic bacteria and their effect on the sensory
properties of Quarg cheese. International Journal of Fermented
Foods, 3(1), 59.
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Lactobacillus acidophilus and Bifidobacterium animalis ssp.
lactis in stirred fruit yogurts. LWT-Food Science and Technology,
41(7), 1317-1322.
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probiotic microorganisms in cheese during production and
storage: a review. Dairy science & technology, 91(3), 283-308.
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Journal of nutrition, 130(2), 415S-416S.
Lee, Y. K., Lim, C., Teng, W., Ouwehand, A., Tuomola, E., & Salminen, S.
(2000). Quantitative approach in the study of adhesion of lactic
acid bacteria to intestinal cells and their competition with
enterobacteria. Applied and environmental microbiology, 66(9),
3692-3697.
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food. International dairy journal, 11(1-2), 1-17.
mahdizadeh, n., sarhadi, h., & shahdadi, f. (2021). Evaluation of Sensory and
Rheological properties and Viability of Probiotic Bacteria in
Probiotic Date Dessert. Journal of food science and
technology(Iran), 18(113), 329-337.
Mahmoudi, R., Tajik, H., Ehsani, A., Farshid, A. A., Zare, P., & Hadian, M.
(2013). Effects of Mentha longifolia L. essential oil on viability
and cellular ultrastructure of Lactobacillus casei during ripening
of probiotic Feta cheese. International Journal of Dairy
Technology, 66(1), 77-82.
Mahmoudi, R., Zare, P., Hassanzadeh, P., & Nosratpour, S. (2014). Effect of
T eucrium polium Essential Oil on the Physicochemical and
Sensory Properties of Probiotic Yoghurt. Journal of Food
Processing and Preservation, 38(3), 880-888.
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produced by probiotics application. Acta Periodica
Technologica(35), 37-48.
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bacteriocins produced by some Strains of Lactobacillus spp
isolated from Iranian Dairy Products. Food Hygiene, 1(3), 55-69.
Mohammadi, R., Sohrabvandi, S., & Mohammad Mortazavian, A. (2012).
The starter culture characteristics of probiotic microorganisms in
fermented milks. Engineering in Life Sciences, 12(4), 399-409.
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physicochemical properties and lactic acid bacteria survival in
watercress extract (Nasturtium officinale) functional beverage
[Research]. Applied Microbiology in Food Industry, 9(1), 60-73.
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survival of Lactobacillus acidophilusla-5 and Bifidobacterium
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technology international, 11(1), 19-24.
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vitamins: vitamin stability and effect on resulting products. Food
science and technology international, 12(6), 521-529.
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Fermentation of chicory fructo-oligosaccharides in mixtures of
different degrees of polymerization by three strains of
bifidobacteria. Canadian Journal of Microbiology, 48(8), 759-
763.
Ramchandran, L., & Shah, N. P. (2010). Characterization of functional,
biochemical and textural properties of synbiotic low-fat yogurts
during refrigerated storage. LWT-Food Science and Technology,
43(5), 819-827.
Rasekhi Kazeruni, A., & Hossein, E. (2017). Effect of Bitter Almond Gum
(Amygdalus scoparia Spach) on the Survival of Lactobacillus
acidophilus La5 in Tomato Juice during Refrigeration Storage and
Exposure to Simulated Gastric Juice. Journal of Mazandaran
University of Medical Sciences, 27(147), 75-86.
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Lactobacillus Population and Presence of Lactobacillus
Kazemi et al. JFBE 7(1): 72-78,2024
78
Acidophilus in Probiotic and Non-Probiotic Dairy Products
Marketed in Isfahan, Iran [Research]. Health System Research,
13(2), 187-197.
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rhamnosus EM1107 in simulated gastrointestinal conditions and
its inhibitory effect against pathogenic bacteria in semi-hard goat
cheese. LWT-Food Science and Technology, 63(2), 807-813.
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dairy foods. Journal of dairy science, 83(4), 894-907.
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soymilk, probiotic strain and fruit concentrate on qualitative
aspects of probiotic flavoured fermented drinks. International
Journal of Dairy Technology, 66(1), 135-144.
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viability, physicochemical characterization and sensory
properties of cornelian cherry (Cornus mas L.) juice
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and sensory characteristics in probiotic ice-cream. Food
chemistry, 104(1), 93-99.
Bajalanlou, F., & Pakbin, B. (2016). Chemical properties and sensory
evaluation of probiotic yoghurt manufactured with aqueous
extract of aloe vera. Journal of Biology and Today's World, 5(11),
197-202.
Bakirci, I., & Kavaz, A. (2008). An investigation of some properties of
banana yogurts made with commercial ABT‐2 starter culture
during storage. International Journal of Dairy Technology, 61(3),
270-276.
Bano, P., Abdullah, M., Nadeem, M., Babar, M., & Khan, G. (2011).
Preparation of functional yoghurt from sheep and goat milk
blends. Pakistan Journal of Agricultural Sciences, 48(3), 211-215.
Beheshtipour, H., Mortazavian, A. M., Mohammadi, R., Sohrabvandi, S., &
Khosravi-Darani, K. (2013). Supplementation of Spirulina
platensis and Chlorella vulgaris Algae into Probiotic Fermented
Milks. Reviews in Food Science and Food Safety, 12(2), 144-154.
Boylston, T. D., Vinderola, C. G., Ghoddusi, H. B., & Reinheimer, J. A.
(2004). Incorporation of bifidobacteria into cheeses: challenges
and rewards. International dairy journal, 14(5), 375-387.
Cho, W.-Y., Kim, D.-H., Lee, H.-J., Yeon, S.-J., & Lee, C.-H. (2020). Quality
Kazemi et al. JFBE 7(1): 72-78,2024
77
characteristic and antioxidant activity of yogurt containing olive
leaf hot water extract. CyTA-Journal of Food, 18(1), 43-50.
Dave, R. I., & Shah, N. P. (1997). Effectiveness of ascorbic acid as an oxygen
scavenger in improving viability of probiotic bacteria in yoghurts
made with commercial starter cultures. International dairy
journal, 7(6), 435-443.
Donkor, O., Henriksson, A., Vasiljevic, T., & Shah, N. (2006). Effect of
acidification on the activity of probiotics in yoghurt during cold
storage. International dairy journal, 16(10), 1181-1189.
Ehsani, A., Mahmudi, R., Tokmechi, A., & Pajohi, M. R. (2011). Iranian
white cheese as a food carrier for probiotic bacteria. Journal of
food science and technology(Iran), 8(31), 77-83.
Esener, O. B. B., Balkan, B., Armutak, E., Uvez, A., Yildiz, G., Hafizoglu,
M., Yilmazer, N., & Gurel-Gurevin, E. (2018). Donkey milk kefir
induces apoptosis and suppresses proliferation of Ehrlich ascites
carcinoma by decreasing iNOS in mice. Biotechnic &
Histochemistry, 93(6), 424-431.
farahani, g., ezatpanah, h., & abbasi, s. (2014). Evaluation of Some
Physicochemical, Rheological and Textural Properties of White-
Brined Cheese (Golpayegan cheese) During Ripening. Food
Technology & Nutrition, 11(3), 5-20.
Farnworth, E. (2005). Kefir - A complex probiotic. Food Science &
Technology Bulletin: Functional Foods, 2, 1-17.
Foutohi, F., & Manafi Dizaj Yekan, M. (2021). Production of functional lowfat
yogurt fortified with flaxseed flour. Journal of food science
and technology(Iran), 18(114), 277-289.
Fox, P., Gulnee, T., Cogan, T., & Mcsweeney, P. (2000). Fundamentals of
Cheese Science, Aspen, Gaithersburg, MD. Conversion of milk to
curd, 69.
Ghazavi, N., Moshtaghi, H., Bonyadian, M., & Abedi, R. (2018). Using
Lactobacillus acidophilus in production of probiotic pomegranate
juice. Journal of food science and technology(Iran), 15(77), 107-
199.
Halt, J., Krieg, N., Sneath, P., Stely, J., & Williums, S. (1985). Bergey’s
Manual of systemic Bacteriology. In: London.
heydarpour, M., & Mazdarani, S. (2011). Safety evaluation of probiotics. The
first national food security seminar, 18- 19.
ISIRI. (2006). Iranian National Standardization Organization. Milk and milk
products-Determination of titrable acidity and value pH Test
method. In (pp. ISIRI number 2852).
ISIRI. (2007). Iranian National Standard Organization. Milk products –
Enumeration of presumptive lactobacillus acidophilus on a
selective medium –Colony-count technique at 37˚C In (pp. ISIRI
number 9616).
ISIRI. (2008). Iranian National Standard Organization. Probiotic yogurt-
Specifications and test methods. In (pp. ISIRI number 11325).
ISIRI. (2015). Iranian National Standardization Organization. Milk and milk
prouducts - Fresh cheeseSpecifications and test methods. In (pp.
ISIRI number 6629).
ISIRI. (2019). Iranian National Standardization Organization. Yoghurt-
Specifications and test methods. In (pp. ISIRI number 695).
ISIRI. (2022). Iran National Standards Organization. Fermented milks– Kefir
drink–Specifications and test methods. In (Vol. ISIRI number
11177).
Jafari-Najafabadi, F., & Fadaei-Noghani, V. (2021). Comparative
investigating the effect of pasteurization and sterilization
processes on survival of probiotic bacteria and redox potential of
probiotic set-type yoghurt. Journal of food science and
technology(Iran), 18(112), 137-151.
Jafarpor-Sadegh, F., Homaioni-Rad, A., Javadi, M., & Zakeri, N. (2010).
Enumeration of bacteria living in Commercial probiotic yogurt.
Proceedings of the 1 st National Conference of Probiotic and
Functiona, 21-22.
Jayamanne, V., & Adams, M. (2006). Determination of survival, identity and
stress resistance of probiotic bifidobacteria in bio‐yoghurts.
Letters in applied microbiology, 42(3), 189-194.
Jeong, C. H., Ryu, H., Zhang, T., Lee, C. H., Seo, H. G., & Han, S. G. (2018).
Green tea powder supplementation enhances fermentation and
antioxidant activity of set-type yogurt. Food science and
biotechnology, 27(5), 1419-1427.
Kadiya, K. S., Kanawjia, S., & Solanki, A. K. (2014). Survival of free and
encapsulated probiotic bacteria and their effect on the sensory
properties of Quarg cheese. International Journal of Fermented
Foods, 3(1), 59.
Kailasapathy, K., Harmstorf, I., & Phillips, M. (2008). Survival of
Lactobacillus acidophilus and Bifidobacterium animalis ssp.
lactis in stirred fruit yogurts. LWT-Food Science and Technology,
41(7), 1317-1322.
Karimi, R., Mortazavian, A. M., & Da Cruz, A. G. (2011). Viability of
probiotic microorganisms in cheese during production and
storage: a review. Dairy science & technology, 91(3), 283-308.
Klaenhammer, T. R. (2000). Probiotic bacteria: today and tomorrow. The
Journal of nutrition, 130(2), 415S-416S.
Lee, Y. K., Lim, C., Teng, W., Ouwehand, A., Tuomola, E., & Salminen, S.
(2000). Quantitative approach in the study of adhesion of lactic
acid bacteria to intestinal cells and their competition with
enterobacteria. Applied and environmental microbiology, 66(9),
3692-3697.
Lourens-Hattingh, A., & Viljoen, B. C. (2001). Yogurt as probiotic carrier
food. International dairy journal, 11(1-2), 1-17.
mahdizadeh, n., sarhadi, h., & shahdadi, f. (2021). Evaluation of Sensory and
Rheological properties and Viability of Probiotic Bacteria in
Probiotic Date Dessert. Journal of food science and
technology(Iran), 18(113), 329-337.
Mahmoudi, R., Tajik, H., Ehsani, A., Farshid, A. A., Zare, P., & Hadian, M.
(2013). Effects of Mentha longifolia L. essential oil on viability
and cellular ultrastructure of Lactobacillus casei during ripening
of probiotic Feta cheese. International Journal of Dairy
Technology, 66(1), 77-82.
Mahmoudi, R., Zare, P., Hassanzadeh, P., & Nosratpour, S. (2014). Effect of
T eucrium polium Essential Oil on the Physicochemical and
Sensory Properties of Probiotic Yoghurt. Journal of Food
Processing and Preservation, 38(3), 880-888.
Milanović, S. D., Panić, M. D., & Carić, M. Đ. (2004). Quality of Quarg
produced by probiotics application. Acta Periodica
Technologica(35), 37-48.
Mirdamadi, S., & Tangestani, M. (2011). Screening and characterization of
bacteriocins produced by some Strains of Lactobacillus spp
isolated from Iranian Dairy Products. Food Hygiene, 1(3), 55-69.
Mohammadi, R., Sohrabvandi, S., & Mohammad Mortazavian, A. (2012).
The starter culture characteristics of probiotic microorganisms in
fermented milks. Engineering in Life Sciences, 12(4), 399-409.
Mozafari, L., Sharifi, A., & Farrokh, A. (2023). Evaluation of
physicochemical properties and lactic acid bacteria survival in
watercress extract (Nasturtium officinale) functional beverage
[Research]. Applied Microbiology in Food Industry, 9(1), 60-73.
Özer, D., Akin, S., & Özer, B. (2005). Effect of inulin and lactulose on
survival of Lactobacillus acidophilusla-5 and Bifidobacterium
bifidum bb-02 in Acidophilus-bifidus yoghurt. Food science and
technology international, 11(1), 19-24.
Papastoyiannidis, G., Polychroniadou, A., Michaelidou, A.-M., &
Alichanidis, E. (2006). Fermented milks fortified with B-group
vitamins: vitamin stability and effect on resulting products. Food
science and technology international, 12(6), 521-529.
Perrin, S., Fougnies, C., Grill, J. P., Jacobs, H., & Schneider, F. (2002).
Fermentation of chicory fructo-oligosaccharides in mixtures of
different degrees of polymerization by three strains of
bifidobacteria. Canadian Journal of Microbiology, 48(8), 759-
763.
Ramchandran, L., & Shah, N. P. (2010). Characterization of functional,
biochemical and textural properties of synbiotic low-fat yogurts
during refrigerated storage. LWT-Food Science and Technology,
43(5), 819-827.
Rasekhi Kazeruni, A., & Hossein, E. (2017). Effect of Bitter Almond Gum
(Amygdalus scoparia Spach) on the Survival of Lactobacillus
acidophilus La5 in Tomato Juice during Refrigeration Storage and
Exposure to Simulated Gastric Juice. Journal of Mazandaran
University of Medical Sciences, 27(147), 75-86.
Rezaei, H., Fazeli, H., & Mirlohi, Maryam. (2017). An Evaluation of the
Lactobacillus Population and Presence of Lactobacillus
Kazemi et al. JFBE 7(1): 72-78,2024
78
Acidophilus in Probiotic and Non-Probiotic Dairy Products
Marketed in Isfahan, Iran [Research]. Health System Research,
13(2), 187-197.
Rolim, F. R. L., dos Santos, K. M. O., de Barcelos, S. C., do Egito, A. S.,
Ribeiro, T. S., da Conceicao, M. L., Magnani, M., de Oliveira, M.
E. G., & do Egypto, R. d. C. R. (2015). Survival of Lactobacillus
rhamnosus EM1107 in simulated gastrointestinal conditions and
its inhibitory effect against pathogenic bacteria in semi-hard goat
cheese. LWT-Food Science and Technology, 63(2), 807-813.
Salwa, A. A., Galal, E., & Neimat, A. E. (2004). Carrot yoghurt: Sensory,
chemical, microbiological properties and consumer acceptance.
Pakistan Journal of Nutrition, 3(6), 322-330.
Shah, N. (2000). Probiotic bacteria: selective enumeration and survival in
dairy foods. Journal of dairy science, 83(4), 894-907.
Shahabbaspour, Z., Mortazavian, A. M., Pourahmad, R., Moghimi, A., &
Sohrabvandi, S. (2013). The effects of ratio of cow's milk to
soymilk, probiotic strain and fruit concentrate on qualitative
aspects of probiotic flavoured fermented drinks. International
Journal of Dairy Technology, 66(1), 135-144.
Tahmasebian, M., Mahmoudi, R., & Shakouri, M. J. (2020). Probiotic
viability, physicochemical characterization and sensory
properties of cornelian cherry (Cornus mas L.) juice
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