Azhar Ibrahim Shukur*⁽¹⁾ Tariq Zaid Ibrahim ⁽¹⁾ and Sumyia Khalaf Badawi⁽¹⁾

(1). Faculty of Agriculture and Forestry, University of Mosul. Iraq.

(*Corresponding author: Azhar Ibrahim Shukur. E-Mail:azharibrahim333@gmail.com)

Received: 17/05/2020                               Accepted: 14/08/2020

Abstract

This study was carried out at the laboratories of the Department of Food Science in the College of Agriculture and Forestry and the laboratory of Microbiology in the Department of Life Sciences at the University of Mosul. The aim of the study was the manufacturing  of pasteurized milk fortified with flaxseed and sesame oils at a ratio of 1: 5 as rich sources of omega 3 and omega 6 fatty acids, respectively. They were added at 1.5, 2.5 and 3.5% to pasteurized milk. This milk was used to manufacture yogurt using a mixture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus as a starter. The fortified milk was also used to produce acidophilus and bifido ferments using Lactobacillus acidophilus and Bifidobacterium bifidum as starters, respectively. These ferments were produced separately, and as mixture. A pathogenic strain of E. coli was added.

The results showed that the individual addition of B. bifidum, L. acidophilus, L. bulgaricus and S. thermophilus at a percentage of 3% with the oil mixture had no effect on E. coli growth. However, B. bifidum and L. acidophilus had low effect on E. coli. The fortification percent of 3.5% was found to have the highest effect as compared to the other percentages. The results showed that mixing of probiotic bacteria, yoghurt starter and oil mixture with milk had the highest effect on E. coli bacteria.

Key words: Probiotic bacteria, Omega oils, Fortified yoghurt, E. coli.

Full paper in Arabic :PDF