Abstract:
In the last few years, supporting researches in line with the understanding of the clinical characteristics of probiotics including disease prevention and therapy have popularized the health-promoting benefits of consuming Lactobacillus strains thereby increasing commercial interest in the development of new probiotic foods. This research aims to recommend a new substrate for the development of a new healthy and palatable probiotic food. In this study, a common vegetable, carrot, combined with fresh milk was inoculated with a known probiotic strain, Lactobacillus paracasei 1Y9. The organism’s growth in the substrate was compared with its growth in fresh milk and in carrot substrates. Survival and growth trend of L. paracasei on the three test substrates at 4°C were observed within 21 days. Data obtained using viable cell counts showed an increased growth rate of the organism in milk, followed by carrot and carrot-milk substrates with the milk substrate having the fastest rate. The organism showed a good survival rate on the three substrates with a recovery of about 108 CFUmf1 after 19 days. These results demonstrated the possibility of recommending carrot-milk as a substrate for Lactobacillus paracasei IY9 as a new probiotic food.
