Optimization of liquid kashk with Lactobacillus casei and Teucrium polium essential oil for producing of functional kask

Abstract

Aim: With regard to the effect of natural antibacterial compounds such as essential oils, for example Teuricum polium L, in order to protect food against pathogen microorganisms , improving the quality of food and also the role of probiotic bacteria in food products to promotion health consumer , the aim of this study have evaluated , production of a kashk as a carrier for live and active probiotic microorganisms (as a functional food) and suitable physicochemical properties along with survival of pathogenic bacteria E. coli in Probiotics products, Under the influence of Teuricum polium L and probiotic Lactobacillus casei. Materials and methods: The aerial parts of Teuricum polium L, from the south of Iran (Kerman city) have prepared and by Herbarium School of Pharmacy, University of Tabriz, by scientific name was approved, accuracy. To chemical analysis and evaluation of antimicrobial activity of Teuricum polium L, essentional oil have prepared.Then GC-MS analysis of essentional oil, physicochemical and sensory analysis of kashk and also Viability of probiotic bacteria were studied Results: Essentional oil of Teuricum polium L,has decreased the number of E.coli after 20 days storage at 4 °c. Incubation the probiotic bacteria, In addition to essential oils Teuricum polium L, caused to a further decline in the population of E. coli bacteria in the storage of time.The number of probiotic Lactobacillus casei in all of the treatments at the storage time ,reduced significantly (P < 0.05). The results have shown that, the treatment with 75 ppm of essential oils, has the highest viability of Lactobacillus casei, the highest acidity, the lowest amount of fat and the highest sensory desirability. Discussion: Finally, essential oils of Teuricum polium L in addition, antimicrobial, antioxidant and flavoring properties, increased the shelf life of this product and also nutritional value. Although, using of probiotic bacteria in order to health effect of this product, could be a great approach in order to have created a functional product with physicochemical and desire sensory properties.