Influence of addition of lavender (Lavandula officinalis L.) on the growth, acidification profile and viable counts of different probiotics in fermented milk and yoghurt during fermentation and refrigerated storageAuthor(s): Mohammad Hossein Marhamatizadeh, Hamed Mahmoudipour, Elham Ehsandoost
The growth and metabolism of four probiotic strains with documented health effects were studied in treated milk and yoghurt supplemented with 0%, 1%, 2% and 3%(w/v) lavender (Lavandula officinalis L.). The probiotic strains were Lactobacillus acidophilus and Bifidobacterium bifidum, Lactobacillus Casei and Lactobacillus paracasei. The addition of lavender appeared to support the viability of probiotic bacteria, with higher microorganism numbers observed in lavender milk and yoghurts than in plain throughout the shelf life. Addition of lavender resulted in a significant decrease in pH and increase acidity, syneresis, viscosity and water holding capacity of milk and yoghurt base (p < 0.05), and also enhanced their sensory acceptability.Among three treatments of lavender and control sample, all of sensory parameters at level of pdÂ 0.05 no significant difference was seen. However 3%lavender milk was the most unfavorable because of the unpleasant appearance. The results of this experiment demonstrated the positive relation between increased bacterial growth and increased lavender concentration. In conclusion, all these experiments provide convincing evidence that lavender have beneficial effects on the survival of these probiotic cultures in dairy products. As a result, such stored dairy products containing both probiotics and prebiotics have synergistic actions in the promotion of health.