EFFECT OF DRYING BY VACUUM OVEN ON VIABILITY OF LACTOBACILLUS CASEI AND BIFIDOBACTERIUM LONGUM BACTERIA

Authors

  • Amer Alzobaay Department of Food Sciences, College of Agricultural Engineering Sciences, University of Baghdad, Baghdad, Iraq
  • Eman Al-Attar Department of Food Sciences, College of Agricultural Engineering Sciences, University of Baghdad, Baghdad, Iraq
  • Suzan Hasan Department of Food Sciences, College of Agricultural Engineering Sciences, University of Baghdad, Baghdad, Iraq

DOI:

https://doi.org/10.36103/4bjfrx52

Keywords:

Bif. longum, bio yogurt, Lb. casei, protectant, vacuum oven

Abstract

ABSTRACT

The reconstitution skimmed milk in concentrations (12, 20, 25) % were used for Lactobacillus casei (Lb. casei) and Bifidobacterium longum (Bif.longum) growth in 37°C for 24-48 hours after individually inoculation with 10% of starter. The highest growth rate was achieved by 20% (w/v). The logarithmic numbers of bacteria were 10.04 and 9.85 for Lb. casei and Bif.longum respectively, whereas titratable acidity percentages of fermented milk was 0.72 and 0.65 respectively. The pH values of the 20% reconstitution skimmed milk were to 4.6 and 4.9 respectively. Lactic acid bacteria cultures were dried by vacuum oven with or without protectants (dried skimmed milk). The drying affected were studied on viability of lactic acid bacteria. Drying in vacuum oven gave the best results when protectants material was added, logarithmic viable numbers were 9.14 and 8.93 for Lb. casei and Bif.longum respectively, followed by dried cultures without protectants which registered 9.06 and 8.81 respectively. The moisture contents were 4.14 and 4.0 % for Lb. casei and Bif.longum respectively in dried cultures by vacuum oven with protectants, while were recorded 4.35 and 4.23 % for Lb. casei and Bif.longum respectively for cultures were dried without protectants. Vacuum oven dried probiotics were used to produce bio yogurt as dried or rehydrated. Dried probiotic of Lb. casei and Bif.longum with yogurt starter achieved highest account of starters and improved sensual attributes compared with rehydrated probiotic and conventional yogurt.

Received: 16/9/2024

Accepted: 22/12/2024

Published: 31/7/2026

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2026-07-31

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Vol. 57 No. 7 (2026)

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Copyright (c) 2026 Amer Alzobaay , Eman Al-Attar , Suzan Hasan

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Alzobaay , A., Al-Attar , E., & Hasan, S. (2026). EFFECT OF DRYING BY VACUUM OVEN ON VIABILITY OF LACTOBACILLUS CASEI AND BIFIDOBACTERIUM LONGUM BACTERIA. IRAQI JOURNAL OF AGRICULTURAL SCIENCES, 57(7), 2076-2089. https://doi.org/10.36103/4bjfrx52