Production of Acidophilus Fermented Milk Supported with Fermented Bananas Puree by Lactobacillus acidophilus


The banana fruit common consumption in the Iraqi society for nutritional and therapeutic properties, and for being a good material for the growth of probiotic bacteria because it contains materials rich in functional components, such as vitamins, minerals, dietary fiber and antioxidants, as the real interest of strengthening with Probiotic bacteria and use it starter in the manufacture of Probiotic fermented milk is the production of various configurations of dairy products due to the multiplicity of types and then be palatable and acceptable to the different age groups, as well as a healthy food and refreshing with delicious flavors, so used all of unpasteurized banana (B1) pasteurized banana (B2) and whole milk reconstituted (M) in the preparation of therapeutic fermented milk after inoculated with 10% of Lactobacillus acidophilus, the fermentation process was carried out at 37 c˚ for 24 hours after individually inoculation with 3% of Lb.acidophilus , The microbial quality of starters samples (B1, B2 and M) were examined as the total count of Lb.acidophilus 4.9×109, 7.5 ×109 and 2.1 ×109 cfu/cm3, respectively, whereas in fermented dairy products (Y1) inoculated with B1, (Y2) inoculated with B2 and (Control) inoculated with M, the count of Lb.acidophilus was 86 × 108, 22 × 109 and 18 × 108 cfu/cm3 after fermentation for 24 hours, respectively, did not show coliform and yeast and molds and psychrotrophic bacteria in the starters and fermented dairy products. The pH of the samples (B1, B2 and M) 4.55, 4.60 and 4.65 respectively after fermentation for 24 hours, while pH was 4.50, 4.30 and 4.65 for fermented dairy products (Y1, Y2 and Control) after fermentation, respectively. Fermented dairy products were storage in 5 °c for 28 days, the product Y2 showed increasing in the numbers of Lb.acidophilus followed by the product Y1, then the control treatment, the dairy products were evaluated sensory by the professionals in dairy industry, and achieved product Y2 superior in the characteristics of sensory, followed by Product Y1, then the control treatment.