محمدحسین مرحمتی زاده - Department of Food Hygiene, Faculty of Veterinary Medicine, Kazerun Branch, Islamic Azad University, Kazerun, Iran
زهره مرحمتی - Department of Food Hygiene, Young Researchers and Elite Club, Kazerun Branch, Islamic Azad University, Kazerun, Iran
حسین پهلوان - Graduated from Faculty of Veterinary Medicine, Kazerun Branch, Islamic Azad University, Kazerun, Iran

Probiotics are live microbial food supplements which benefit the health of consumer by maintaining or improving their intestinal microbial balance. This study aimed at investigating the effect of different doses of tarragon on the growth of Lactobacillus casei and Lactobacillus paracasei in probiotic milk produced at one step. The product was then examined in terms of pH, acidity and microbe counting during incubator setting period. In both Lactobacillus casei and Lactobacillus paracasei milk samples, the sample containing ۳% tarragon reached acidity level more quickly. In the milk samples with either Lactobacillus casei or Lactobacillus paracasei; it was observed that during refrigeration, the control sample had the most duration. The bioability of probiotic bacteria was measured by direct counting method. Duration of the product permanence was determined within ۲۱ days. Upon examination of the results, it was revealed that the increased concentration of tarragon had a positive effect on the growth of the probiotic bacteria, Lactobacillus casei and Lactobacillus paracasei in probiotic milk.

Lactobacillus casei, Lactobacillus paracasei, Milk, Probiotic, Tarragon, پروبیوتیک, ترخون, شیر, لاکتوباسیلوس پاراکازئی, لاکتوباسیلوس کازئی