A Goodarzi - SPC Armbiotechnology NAS, Yerevan, Armenia
H Hovhannisyan - SPC Armbiotechnology NAS, Yerevan, Armenia
A Barseghyan - SPC Armbiotechnology NAS, Yerevan, Armenia

Acidophilus milk is one of well-known dairy probiotic products which produced in many countries for about a hundred years as a functional food. Acidophilus milk contains live cultures of Lactobacillus acidophilus that definitely has tremendous health benefits due to high probiotic properties of these bacteria. Milk containing these bacteria known as Sweet Acidophilus Milk and recommended to infants and adults to cure intestinal disorders. Maintenance of living probiotic bacteria count, pH, acidity and sensory characteristics of acidophilus milk during refrigerator storage is challenges for manufacturers. For lowering metabolic activity, preservation therapeutic and sensory characteristics at refrigerator temperatures we used UV induced cold sensitive mutants of L. acidophilus. Sterile milk was inoculated by washed cells of L. acidophilus ~108 CFU/ml and viable cell count, antimicrobial activity, pH, titrable acidity, physical and sensory quality studied for 28 days of storage at 5 °C. Total viable count of L. acidophilus bacteria, pH, titrable acidity was not changed authentically. The antimicrobial activity in milk increased over 7 days of incubation. The antimicrobial activity is consequence of hydrogen peroxide production by cells in absence of growth. Sensory attributes (color, taste, aroma, appearance and overall acceptability) showed slight decrease after 21 days of storage.

Acidophilus milk, Lactobacillus acidophilus, hydrogen peroxide, cold sensitive mutants