Evaluation the effect of Lactobacillus plantarum on the survival of Aspergillus niger and Penicillium nutatum in probiotic yoghurt

Abstract

Introduction: Dairy product can be physically, chemically or microbiologically spoiled. Mold spoilage is one of the major problems in the dairy industry, which increases the refer of dairy products and also major threat to human health. According to consumer concern about food safety, hazard of chemical preservatives and the requirement for foods without preservatives, the use of bioprotective cultures extends as natural preservatives. The aim of this study was investigated the effect of lactobacillus plantarum on the survival of Aspergillus niger and Penicillium nuthatum in yoghurt. Material Method: For this purpose, 12 types of yogurt were produced. 12 types of yogurt were produced. Plan yoghurt, plan yoghurt with Aspergillus niger, plan yoghurt with Penicillium nutatum. Probiotic yoghurt, .Probiotic yoghurt with Aspergillus niger, Probiotic yoghurt with Penicillium nutatum, acidial yoghurt, acidial yoghurt with Aspergillus niger, acidial yoghurt with Penicillium nutatum, acidial probiotic yoghurt, acidial probiotic yoghurt with Aspergillus niger , acidial probiotic yoghurt with Penicillium nutatum. All acidial yoghurt prepared by GDL( Glucono Delta Lacton).For 28 days, it was stored at 4 ° C and evaluated for microbial, physicochemical and sensory properties in 3 replicates during days (1,7,14,21,28). For 28 days, it was stored at 4 ° C and evaluated for microbial, physicochemical and sensory properties in 3 replicates during days (1,7,14,21,28). Result: The results show that starter and acidic environments of yoghurt can not affect the number of Aspergillus niger and Penicillium notatum, and Lactobacillus plantarum decreases the number of Aspergillus niger and Penicillium Nutatum independently.