None-Alcoholic Beverages Formulated From Selected Traditional Sudanese Fruits Fermented With Bifdobacterium Infantis 20088
Wala Salah Elden, Abubakar Awad Siddig, Barka Mohammed Kabeir
Keywords: Sudanese, Gudaim, Dom, Fermentation, Probiotics, Bifidobacterium.
Abstract: This study was carried out to develop none-alcoholic beverage from traditional Sudanese fruits dom (Hyphaene thebaica) and gudaim (Grewia tenax) using Bifidobacterium infantis 20088. The fruits were cleaned by removing the dirt and foreign materials. The seeds were separated from fruits except for gudaim fruit was directly used. The growth medium was formulated from10% (w/v) reconstituted skim milk (the control); in addition to 7.5% (w/v) dom and gudaim supplemented with 2.5 g skim milk to provide the required nutrient for bacteria growth during the fermentation.. After sterilization of growth medium and cooling, the mixture was inoculated with a 10% culture of B.Infants followed by incubation for 60 h at 37 ◦C. The results obtained revealed highest growth of B. infantis in gudaim beverage, followed by reconstituted skim milk, and then fermented dom. That is because gudaim contained the highest level of glucose as compared to skim milk and dom fruit. In general there was significant (p < 0.05) increase in maximum viable count of each formula as compared with its initial level at the beginning of fermentation in al beverages. The increased viable number was accompanied by a significant p < 0.05) reduction in pH and total soluble solids (TSS). Hopefully the strain viable counts fulfill the number required to presence in probiotic foods, which at least 1×106 CFU/ml fermented product. Therefore gudaim and dom are suitable carrier for Bifid bacterium infantis.
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