The effect of Cichorium intybus on the activities of bifidobacterium bifidum and lactobacillus acidophilus in probiotic milk and yoghurt

Chicory plant (Cichorium intybus) belongs to Asteraceae family and contains flavonoids. This research carried out in order to evaluate the effect of chicory plant on the activities of bifidobacterium bifidum and lactobacillus acidophilus. Four containers containing a liter of 1.5 % sterilized skim milk were selected asfour group in order to produce milk containing probiotic bifidobacterium bifidum, then 0.33 gr starter of bifidobacterium bifidum added and after that 0 %, 0.03%, 0.06% and 0,09% the powder of Cichorium intybus were added. Samples were considered based on pH, acidity and microbes count. Sensoryevaluation was done in fourteenth day. The questionnaire results were analyzed by SPSS software based on descriptive statistics. The viability of probiotic bacteria were considered based on direct count. Results showed the maximum activity of bacteria was recorded in fourteenth day so that when this value wasincreased, the acidity also was being increased. Consistency time of product was determined 21 days and also bacteria indicated significant progress on MRS agar

Keywords:

Probiotic , Bifidobacterium bifidum , Lactobacillus acidophilus , Milk , Cichorium intybus