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Title

COMPARING THE VIABILITY OF LACTOBACILLUS ACIDOPHILUS IN ORANGE AND MANGO NECTAR IN VARIOUS CONDITIONS

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Abstract

 BACKGROUND AND AIM: TODAY DAIRY PRODUCTS ARE THE MOST FAMILIAR PROBIOTIC PRODUCTS IN IRAN. IN RECENT YEARS BECAUSE OF THREE FACTORS SUCH AS LACTOSE TOLERANCE IN SOME CONSUMER, THE PRESENT OF CHOLESTEROL IN MILK AND THE PRESENT OF ALLERGENIC PROTEIN IN MILK, CONSUMERS PREFER TO USE NONDAIRY PROBIOTIC PRODUCTS INSTEAD OF DAIRY PROBIOTIC PRODUCTS. THE AIM OF THE PRESENT STUDY WAS TO INVESTIGATE THE PROBABILITY OF THE USE OF ORANGE AND MANGO NECTAR AS A CARRIER FOR THE PROBIOTIC BACTERIA.METHODS: IN THIS REGARD, PHYSICOCHEMICAL PROPERTIES OF ORANGE AND MANGO NECTAR WERE EVALUATED.THEN APPROPRIATE STRAIN WAS SELECTED. PROBIOTIC BACTERIA AT DIFFERENT RATES WAS INOCULATED TO THE ORANGE AND MANGO NECTAR, THEN THEY WERE STORAGE AT 4OC FOR TEN WEEKS. THE VIABILITY OF PROBIOTIC BACTERIA IN ORANGE AND MANGO NECTAR WAS EVALUATED AT THE END OF EACH WEEK. THE PH OF PROBIOTIC NECTAR WAS MEASURED AT THE END OF EACH WEEK, AS WELL AS SENSORY EVALUATION WAS PERFORMED….

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