EFFECTS OF DILL EXTRACT (ANETHUMGRAVEOLENS L.) ON GROWTH AND SURVIVAL OF LACTOBACILLUS ACIDOPHILUS AND BIFIDOBACTERIUM BIFIDUM IN PROBIOTIC MILK AND YOGHURT

This study was undertaken to determine the suitability of different doses (0, 0.2, 0.4 and 0.6%) of dill extract (Anethumgraveolens L.) for production of probiotic milk and yoghurt by two lactic acid bacteria (Lactobacillus acidophilus and Bifidobacterium bifidum) that can be used in formulation of dairy products. The produced samples were then examined in terms of pH, acidity and microbial count during the incubation period and permanence. In day seven, 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 extract create a favorable taste in yoghurt. The investigation showed that the yoghurt containing 0.6% dill extract had the best for taste, color and insolubility. The control sample and yoghurt containing 0.2% 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 . There was no significant difference between the samples with 9 Bifidobacterium bifidum in terms of sensory features. In this investigation, the effect of probiotic Lactobacillus acidophilus and Bifidobacterium bifidum milk and yoghurt containing dill extract on cholesterol and triglyceride levels of laboratory rats were evaluated. The results showed that milk with Bifidobacterium bifidum was more effective in reducing cholesterol than the milk with Lactobacillus acidophilus. However, the probiotic Lactobacillus milk with dill extract was more effective in reducing serum triglyceride in the rats.