ORIGINAL ARTICLE Effect of Garlic and Dill Extract on Yoghurt Probiotic Bacteria ( Bifidobacterium bifidum and Lactobacillus acidophilus ) and their role in rat's Triglycerides and Cholesterol

The purpose of this study was too compare dill and garlic extract on the viability of probiotic bacteria in yogurt . Also by giving the products is to rats, the effect of these two plants on cholesterol and Triglyceride levels in rats were investigat ed. It should be noted in this article probiotic yoghurt was been produced in presence of Lactobacillus acidophilus & Bifidobacterium bifidum. The probiotic yoghurt was produced by Tamime, standard methods. The samples were then examined in terms of pH, acidity and microbial count during the incubation period, and permanence. In 7 day, the products were sensory evaluated. The results of the filled questionnaires in statistical descriptive test were analyzed using SPSS version 17. In the samples containing Lactobacillus acidophilus and Bifidobacterium bifidum , it was observed that increased concentrations of dill and garlic extract create a favorable taste in yoghurt. Results showed that the yoghurt containing 0.6% dill extract had the best for taste, color, and insolubility. Also, no significant difference was obs erved in the dill and garlic yoghurt in terms of color , thickness, taste and scent. The control sample and yoghurt containing 0.2% dill extract and 0.1% garlic had greater viscosity than the other samples investigated. The bio ability of probiotic bacteria was measured by direct counting method. The shelf lives of products were determined to be 21 days during which the bacterial count decreased but not less than 10 9 . The results showed that milk with Bifidobacterium bifidum was more effective in reducing ch olesterol than the milk with Lactobacillus acidophilus. However, the probiotic Lactobacillus milk with dill extract was more effective in reducing serum Triglyceride in the rats. Although a positive correlation was observed between the increased concentrat ion of garlic in the milk with Lactobacillus acidophilus, the milk with Bifidobacterium bifidum and reduced cholesterol and triglyceride, respectively.