The survey of survival of probiotic Lactobacillus fermentum and its effect on microbial, physiochemical and sensory properties of fruit drinking yogurt

Probiotics are live organisms, mostly gram- positive bacteria ferment and mould passing easily from gastric system with the high capability of reproduction in intestine. These factors namely bacteria groups can produce and secrete a wide range of useful and activity biological materials in intestine. Thus, the application of the bacteria in some of dairy products leads into the formation of probiotic product. In the current study, the first aim is the production of probiotic and the survey of the survival of probiotic Lactobacillus fermentum to produce drinking yogurt. It is attempted to evaluate the effect of acidity and pH on the survival of probiotic bacteria. 3 drinking yogurt with similar conditions but different pH and acidity were produced and then the survival of probiotic was assessed during 21 days. The results showed that the product with high pH and low acidity was more suitable for the survival of probiotics during the survival time.