Pengembangan Soyghurt (Yoghurt Susu Kacang Kedelai) Sebagai Minuman Probiotik Tinggi Isoflavon

ABSTRACTBackground: Increased prevalence of non-communicable diseases in Indonesia occurs as the result of dietary transition, which is traditional dietary habit into fast-food dietary habit. Thus, triggers the formation of free radicals in human body which can be prevented by consumption of high antioxidant food. Soyghurt or soymilk yoghurt was a probiotic drink made of fermented soybean as an alternative drink with high antioxidant to prevent non-communicable diseases. Soybean was a major source of isoflavone as antioxidant and the bioavailability of isoflavone can be increased by fermentation in soyghurt.Objectives: To developed high isoflavone soyghurt or soymilk yoghurt as probiotic drink.Methods: This study used experimental method by used completely randomized design with added ratio of soybean were 0%, 15%, 20%, 25%. Soyghurt was analyzed by chemical properties (proximate analysis and free isoflavone content), physical properties (viscosity and pH), also total lactic acid bacteria. Formula selection based on exponential comparison method.Results: The selected formula of soyghurt was the third formula which added by 25% ratio of soybean with water content (81,74%), ash content (0,49%), protein content (5,98%), fat content (11,61%), carbohydrate content (0,35%), genistein content (250,46 μg/g), daidzein content (173,02 μg/g), viscosity (7111,4 cPoice), pH (4,63), and total LAB (3,7 x 107 coloni/ml).Conclusions: Soyghurt had compatible total lactic acid bacteria with total starter bacteria in indonesian national standards of yoghurt and fulfilled claim of high isoflavone based on calculation of nutritional label reference.ABSTRAKLatar Belakang: Peningkatan prevalensi penyakit tidak menular di Indonesia terjadi sebagai akibat adanya transisi pola konsumsi pangan, yaitu pola konsumsi pangan lokal menjadi pola konsumsi pangan cepat saji. Hal tersebut memicu terbentuknya radikal bebas di dalam tubuh yang dapat dicegah dengan mengonsumsi makanan atau kudapan tinggi antioksidan. Soyghurt atau yoghurt susu kacang kedelai merupakan minuman probiotik berbahan dasar susu nabati yang difermentasi dan diperuntukkan sebagai alternatif minuman tinggi antioksidan untuk mencegah terjadinya penyakit tidak menular. Jenis antioksidan utama dalam kacang kedelai adalah isoflavon yang bioavailabilitasnya akan meningkat selama proses fermentasi soyghurt. Tujuan: Melakukan pengembangan produk soyghurt atau yoghurt susu kacang kedelai sebagai minuman probiotik tinggi isoflavon.Metode: Jenis penelitian eksperimental dengan desain penelitian Rancangan Acak Lengkap menggunakan satu perlakuan yaitu penambahan rasio kacang kedelai sebesar 0%, 15%, 20%, 25%. Kemudian dilakukan analisis sifat kimia (uji proksimat dan kadar isoflavon bebas), sifat fisik (viskositas dan nilai pH), serta uji total bakteri asam laktat. Penentuan formula soyghurt terpilih dilakukan dengan metode perbandingan eksponensial.Hasil: Formula soyghurt terpilih adalah soyghurt formula ketiga dengan rasio penambahan kacang kedelai sebesar 25% dengan kadar air (81,74%), kadar abu (0,49%), kadar protein (5,98%), kadar lemak (11,61%), kadar karbohidrat (0,35%), kadar genistein (250,46 μg/g), kadar daidzein (173,02 μg/g), viskositas (7111,4 cPoice), tingkat derajat keasaman (4,63), dan total BAL (3,7 x 107 koloni/ml).Kesimpulan: Soyghurt memiliki total bakteri asam laktat yang sesuai dengan standar nasional indonesia dan telah memenuhi klaim tinggi isoflavon berdasarkan acuan label gizi.

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Study of Preservation Using Lactic Acid Bacteria from Fermentation of Cabbage (Brassica oleracea var. Capitata) to Shelf Life of Fresh Tilapia (Oreochromis niloticus)

AGRITROPICA Journal of Agricultural Sciences ◽

10.31186/j.agritropica.4.1.48-62 ◽

2021 ◽

Vol 4 (1) ◽

pp. 48-62

Author(s):

Nesya Joza Amanda ◽

Lukman Hidayat ◽

Wuri Marsigit

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Microbiological Quality ◽

Chemical Properties ◽

Solution Concentration ◽

Fresh Fish ◽

A Value ◽

Randomized Design ◽

Completely Randomized Design

This study aims to determine the best concentration of Lactic Acid Bacteria (LAB) solution from fermented cabbage to tilapia fish during storage. This study used a completely randomized design with the percentage of addition of LAB solution as a treatment (0%, 2%, 4%, 6%). The results of this study indicate that the LAB solution concentration has a significant effect on the physical, chemical, and microbiological quality of fresh fish where the higher the concentration, the higher the resulting value. The LAB solution concentration as the best preservative was found in the LAB solution with a concentration of 6%. The results of the physical properties on the observation of the eyes, gills, meat, and texture met the SNI requirements, namely 7 to the 12th observation hour at a concentration of 6%, but on mucus and odor at the 12th observation hour at a concentration of 2%, 4%, and 6 % still fulfills the SNI requirements, namely 7. The chemical properties at pH until the 24th hour of storage were 6.33 and protein content 21.88%. The microbiological properties of tilapia by giving LAB 6% solution at the 12th-hour observation still met the maximum limit of microorganism growth with a value of the number of colonies/plates 4.2 x 105 cfg / g.

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Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food–Gut-Health Axis

Foods ◽

10.3390/foods10123099 ◽

2021 ◽

Vol 10 (12) ◽

pp. 3099

Author(s):

Duygu Ağagündüz ◽

Birsen Yılmaz ◽

Teslime Özge Şahin ◽

Bartu Eren Güneşliol ◽

Şerife Ayten ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Dairy Products ◽

Communicable Diseases ◽

Bacterial Cells ◽

Gut Health ◽

Non Communicable Diseases ◽

Signalling Molecules ◽

Health Promoting ◽

Fermented Dairy

Fermented dairy products are the good source of different species of live lactic acid bacteria (LAB), which are beneficial microbes well characterized for their health-promoting potential. Traditionally, dietary intake of fermented dairy foods has been related to different health-promoting benefits including antimicrobial activity and modulation of the immune system, among others. In recent years, emerging evidence suggests a contribution of dairy LAB in the prophylaxis and therapy of non-communicable diseases. Live bacterial cells or their metabolites can directly impact physiological responses and/or act as signalling molecules mediating more complex communications. This review provides up-to-date knowledge on the interactions between LAB isolated from dairy products (dairy LAB) and human health by discussing the concept of the food–gut-health axis. In particular, some bioactivities and probiotic potentials of dairy LAB have been provided on their involvement in the gut–brain axis and non-communicable diseases mainly focusing on their potential in the treatment of obesity, cardiovascular diseases, diabetes mellitus, inflammatory bowel diseases, and cancer.

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KARAKTERISTIK KIMIA DAN MIKROBIOLOGISASAM DRIEN (DURIAN FERMENTASI DARI ACEH) PADA BERBAGAI METODE PEMBUATAN Chemical and Microbiological Characteristics of Asam Drien (Fermented Durian from Aceh) Made by Various Methods

Jurnal Agritech ◽

10.22146/agritech.9339 ◽

2015 ◽

Vol 35 (03) ◽

pp. 288 ◽

Cited By ~ 1

Author(s):

Murna Muzaifa ◽

Ryan Moulana ◽

Yuliani Aisyah ◽

Ismail Sulaiman ◽

Trisma Rezeki

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Water Content ◽

Produced Water ◽

Chemical Properties ◽

Microbiological Analysis ◽

Total Sugars ◽

Randomized Design ◽

Microbiological Characteristics ◽

Number Of Treatment

Research has been conducted to examine the chemical and microbiological characteristics of asam drien (tempoyak from Aceh) made by following various methods in Aceh. This study used completely randomized design consisting of 4 treatments: fermented durian without the addition of other ingredients/normal (A), fermented durian using turmeric (B), fermented durian using salt (C), fermented durian using salt and turmeric (D). The parameters analyzed included chemical properties (water content, pH, total lactic acid, and total sugars) and microbiological analysis (total lactic acidbacteria and yeasts). The results showed that the method of asam drien production had very significant effect on the water content, the total pH, total lactic acid, total sugar sand total lactic acid bacteria, but did not significantly affect the total yeast. There is a tendency that the number of treatment without the addition of salt produced water content, totallactic acid and total lactic acid bacteria higher. Average chemical and microbiological characteristics asam drien are as follows: 66.49% moisture content, pH4.1, totalacid2.30%, 30.50% total dissolved solids, total lactic acid bacteria 99×10 10 CFU/g and a total of 18×10 6 yeast CFU/g.Keywords: Aceh, asam drien, fermented durian ABSTRAKTelah dilakukan penelitian untuk mengkaji karakteristik kimia dan mikrobiologis asam drien(tempoyak asal Aceh) dengan mengikuti beberapa metode pembuatan asam drien yang ada di Aceh. Penelitian ini menggunakan RAL nonfaktorial yang terdiri atas 4 perlakuan, yaitu: fermentasi durian biasa tanpa penambahan bahan lain (A), fermentasidurian menggunakan kunyit (B), fermentasi durian menggunakan garam (C), fermentasi durian menggunakan garam dan kunyit (D). Parameter yang dianalisis meliputi sifat kimia (kadar air, pH, total asam laktat, total gula) dan analisis mikrobiologis (total bakteri asam laktat dan khamir). Hasil penelitian menunjukkan bahwa metode pembuatan asam drien berpengaruh sangat nyata terhadap kadar air, total pH, total asam laktat, total gula dan total bakteri asam laktat, namun berpengaruh tidak nyata terhadap total khamir. Terdapat kecenderungan bahwa pada perlakuan tanpa penambahan garam dihasilkan kadar air, total asam laktat dan total bakteri asam laktat lebih tinggi. Rata-rata karakteristik kimia danmikrobiologis asam drien adalah sebagai berikut: kadar air 66.49%, pH 4.1, total asam 2.30%, total padatan terlarut 30.50%, total bakteri asam laktat 99×1010 CFU/g dan total khamir 18×10 6CFU/g.Kata kunci: Aceh, asam drien, durian fermentasi

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Multiple behavioural risk factors of non-communicable diseases among adolescents in four Caribbean countries: prevalence and correlates

International Journal of Adolescent Medicine and Health ◽

10.1515/ijamh-2021-0021 ◽

2021 ◽

Vol 0 (0) ◽

Author(s):

Supa Pengpid ◽

Karl Peltzer

Keyword(s):

Risk Factors ◽

Parental Support ◽

Fast Food ◽

Vegetable Intake ◽

Communicable Diseases ◽

Cross Sectional ◽

Non Communicable Diseases ◽

Behavioural Risk Factors ◽

Fast Food Consumption ◽

High Prevalence

Abstract Objectives The study assessed the prevalence and associated factors of behavioural risk factors of non-communicable diseases (NCDs) among adolescents in four Caribbean countries. Content In all 9,143 adolescents (15 years = median age) participated in the cross-sectional “2016 Dominican Republic, 2016 Suriname, 2017 Jamaica, and 2017 Trinidad and Tobago Global School-Based Student Health Survey (GSHS)”. Eight behavioural risk factors of NCDs were assessed by a self-administered questionnaire. Summary Prevalence of each behavioural NCD risk factor was physical inactivity (84.2%), inadequate fruit and vegetable intake (82.2%), leisure-time sedentary behaviour (49.6%), daily ≥2 soft drinks intake (46.8%), ever drunk (28.6%), twice or more days a week fast food consumption (27.6%), having overweight/obesity (27.4%), and current tobacco use (13.8%). Students had on average 3.6 (SD=1.4), and 79.0% had 3–8 behavioural NCD risk factors. In multivariable linear regression, psychological distress and older age increased the odds, and attending school and parental support decreased the odds of multiple behavioural NCD risk factors. Outlook A high prevalence and co-occurrence of behavioural risk factors of NCDs was discovered and several factors independently contributing to multiple behavioural NCD risk factors were identified.

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Improving ensiling characteristics by adding lactic acid bacteria modifies in vitro digestibility and methane production of forage-sorghum mixture silage

Scientific Reports ◽

10.1038/s41598-021-81505-z ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Chatchai Kaewpila ◽

Pongsatorn Gunun ◽

Piyawit Kesorn ◽

Sayan Subepang ◽

Suwit Thip-uten ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Nutritive Value ◽

Gas Production ◽

In Vitro Digestibility ◽

Acid Fermentation ◽

Design Factor ◽

Forage Sorghum ◽

Randomized Design

AbstractImproving the nutrition of livestock is an important aspect of global food production sustainability. This study verified whether lactic acid bacteria (LAB) inoculant could promote ensiling characteristics, nutritive value, and in vitro enteric methane (CH4) mitigation of forage sorghum (FS) mixture silage in attacking malnutrition in Zebu beef cattle. The FS at the soft dough stage, Cavalcade hay (CH), and cassava chip (CC) were obtained. The treatments were designed as a 4 × 2 factorial arrangement in a completely randomized design. Factor A was FS prepared without or with CH, CC, and CH + CC. Factor B was untreated or treated with Lactobacillus casei TH14. The results showed that all FS mixture silages preserved well with lower pH values below 4.0 and higher lactic acid contents above 56.4 g/kg dry matter (DM). Adding LAB boosted the lactic acid content of silages. After 24 h and 48 h of in vitro rumen incubation, the CC-treated silage increased in vitro DM digestibility (IVDMD) with increased total gas production and CH4 production. The LAB-treated silage increased IVDMD but decreased CH4 production. Thus, the addition of L. casei TH14 inoculant could improve lactic acid fermentation, in vitro digestibility, and CH4 mitigation in the FS mixture silages.

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Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

Foods ◽

10.3390/foods10040768 ◽

2021 ◽

Vol 10 (4) ◽

pp. 768

Author(s):

Christos Bontsidis ◽

Athanasios Mallouchos ◽

Antonia Terpou ◽

Anastasios Nikolaou ◽

Georgia Batra ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Chemical Properties ◽

Storage Period ◽

Probiotic Strain ◽

Physicochemical Characteristics ◽

Probiotic Properties ◽

Acid Fermentation ◽

Chokeberry Juice ◽

Fermented Juice

On the frame of this research survey, a novel potentially probiotic strain (Lactobacillus paracasei SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety Aronia melanocarpa, a plant known to provide small, dark berries and to be one of the richest sources of antioxidants. The juice was subsequently fermented inoculating L. paracasei SP5 for 48 h at 30 °C. The fermented juices were left at 4 °C and tested regarding microbiological and physicochemical characteristics for 4 weeks. The potentially probiotic strain was proved capable of performing lactic acid fermentation at 30 °C. Cell viability of L. paracasei was detected in high levels during fermentation and the whole storage period, while the fermented juice showed higher levels of viability in juice with 40.3 g/L of initial sugar concentration. No ethanol was detected in the final fermented juice. Fermented chokeberry juice was characterized by aromatic desirable volatiles, which were retained in adequate levels for the whole storage period. Specifically, the occurrence of organic esters detected in fermented juices is considered as positive evidence of the provision of fruity and floral notes to the final product. During storage, total phenolics content and antioxidant activity were observed in higher levels in fermented chokeberry juice compared with non-fermented juice. Subsequently, fermentation of chokeberry juice by potentially probiotic lactic acid bacteria could provide high industrialization potential, providing the market with a nutritional beverage of good volatile quality with an enhanced shelf-life compared with an unfermented fresh juice.

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PENGARUH KONSENTRASI STARTER BAKTERI Lactobacillus plantarum TERHADAP BEBERAPA KOMPONEN MUTU TEPUNG PORANG (Amorphophallus oncophyllus)

Pro Food ◽

10.29303/profood.v6i2.136 ◽

2021 ◽

Vol 6 (2) ◽

pp. 673

Author(s):

Ade Irma Juliana ◽

Moegiratul Amaro ◽

Nazaruddin Nazaruddin

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Protein Content ◽

Lactobacillus Plantarum ◽

Analysis Of Variance ◽

Ph Value ◽

Significance Level ◽

Randomized Design ◽

Significant Difference ◽

Polynomial Orthogonal

ABSTRACT This study aims to determine the effect of Lactobacillus plantarum bacterial starter concentration on some quality of the porang flour. This study used experimental design one-factor Completely Randomized Design (CRD) consisted of BAL concentration (KB) of Lactobacillus plantarum with 6 treatments which is 0%, 5%, 10%, 15%, 20% and 25%. Each of treatment were repeated three times to obtain 18 unit samples. Data from observations were analyzed using analysis of variance (Analysis of Variance) at 5% significance level using Co-stat software. If there are significant differences, a further Polynomial Orthogonal and Honestly Significant Difference (BNJ) test is performed at a level of 5%. The parameters observed included pH value, protein content, water content, yield, total lactic acid bacteria, organoleptic parameters of color and aroma (hedonic and scoring). The results showed that the concentration of Lactobacillus plantarum bacterial 20% was the best treatment in producing porang flour, pH value 5.72, protein content 6.49%, yield 9.33%, total lactic acid bacteria 6.66 log CFU / g and color rather brown and slightly acidic aroma and somewhat preferred by panelists. Keywords: Porang flour, starter concentration, Lactobacillus plantarum ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi starter bakteri Lactobacillus plantarum terhadap beberapa komponen mutu tepung porang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yakni konsentrasi BAL (KB) jenis Lactobacillus plantarum dengan 6 perlakuan yaitu 0%, 5%, 10%, 15%, 20% dan 25%. Masing-masing perlakuan diulang sebanyak 3 kali sehingga diperoleh 18 unit percobaan. Data hasil pengamatan dianalisis menggunakan analisis keragaman (Analysis of Variance) pada taraf nyata 5% menggunakan software Co-stat. Apabila terdaapat beda nyata, dilakukan uji lanjut Polynomial Orthogonal dan Beda Nyata Jujur (BNJ) pada taraf 5%. Adapun parameter yang diamati meliputi nilai pH, kadar protein, kadar air, rendemen, total bakteri asam laktat, parameter organoleptik warna dan aroma (hedonik dan scoring). Hasil penelitian menunjukkan bahwa konsentrasi strater bakteri Lactobacillus plantarum 20% merupakan perlakuan terbaik dalam menghasilkan tepung porang nilai pH 5,72, kadar protein 6,49%, rendemen 9,33%, total bakteri asam laktat 6,66 log CFU/g serta warna agak coklat dan aroma agak asam serta agak disukai panelis. Kata Kunci: Tepung porang, konsentrasi starter, Lactobacillus plantarum

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Evaluasi Kandungan Nutrisi Pakan dan Daya Hambat Tepung Biji Asam Kandis (Gracinia cowa) sebagai Bahan Pakan Unggas

Jurnal Ilmu dan Teknologi Peternakan Tropis ◽

10.33772/jitro.v5i3.4708 ◽

2018 ◽

Vol 5 (2) ◽

pp. 20

Author(s):

Febri Puska Padang ◽

Osfar Sjofjan ◽

Edhy Sudjarwo

Keyword(s):

Escherichia Coli ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Crude Protein ◽

Dry Matter ◽

Laboratory Experiments ◽

Proximate Analysis ◽

Food Ingredient ◽

Feed Ingredients ◽

Inhibitory Bacteria

Kandis acid (Gracinia cowa) has been used for cooking, medicine, beauty, etc., but using of seeds has not been profitable so it was wasted. Seeds can be used as a fitobiotic to replace antibiotics or as feed ingredients. The purpose of this study was to determine the food ingredient and the inhibitory of bacteria on kandis seeds flour. This research was conducted by laboratory experiments using Kandis seeds flour as a material, analysis proximate used to represent the composition of feedstuft, bioactive used test flavonoid quantitaf seconder and the inhibitory test with hollow diffusion methode. The results of the test were dry matter 89.11%, crude fat 4.77, fiber 18.57, crude protein 0.99, tannin 0.29%, GE 5244 kcal / kg, Ca 0.72%, P 0, 22%, flavonoids 0.44%, density 413 g / mL. The smallest inhibitory bacteria produced by lactic acid bacteria then Salmonella and Escherichia coli. The food ingredient represented that value Kandis acid seeds flour can be used as food and there are bacterial inhibitory by the activity of flavonoids and tannins. The conclusion is the kandis acid seeds have potential as feed ingredients and phytobiotics Keywords: gracinia cowa, flavonoid, proximate analysis, inhibition

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Relationship between childhood obesity and dietary behavior in selected school-going children from Dhaka city, Bangladesh

International Journal of Community Medicine and Public Health ◽

10.18203/2394-6040.ijcmph20202967 ◽

2020 ◽

Vol 7 (7) ◽

pp. 2469

Author(s):

Mohammad Rahanur Alam ◽

Mohammad Asadul Habib ◽

A. K. Obidul Huq ◽

Sumaiya Mamun ◽

Sompa Reza ◽

...

Keyword(s):

Risk Factors ◽

Fast Food ◽

Primary Schools ◽

Significant Risk ◽

Dietary Behavior ◽

Communicable Diseases ◽

Overweight And Obesity ◽

Dhaka City ◽

Non Communicable Diseases ◽

Increased Risk

Background: The prevalence of non-communicable diseases is rising in Dhaka City, Bangladesh. Obesity is one of the significant risk factors for many non-communicable diseases. This research aimed to investigate the current prevalence of overweight and obesity among children in selected schools in Dhaka City through anthropometric evaluation, as well as to assess the correlation of various environmental determinants such as physical activity, dietary behavior, lifestyle habits, are associated with increased risk of obesity in children.Methods: This school-based cross-sectional study was conducted among 106 participants (50 male and 56 female participants) aged 6-14 years selected by convenience sampling from four randomly selected primary schools of different regions of Dhaka city. A pre-tested questionnaire was used to collect data.Results: The prevalence of overweight and obesity among school-going children 24.5%, 68% respectively. Factors associated with being obese included type of game (χ2=34.036; p=0.001), total playtime (χ2=17.788; p=0.000), TV and computer watch time (χ2=27.321; p=0.007), spend money to buy fast food (χ2=26.451; p=0.002), eating days fast food in a week (χ2=24.825; p=0.003), type of tiffin (χ2=19.757; p=0.072).Conclusions: Less playtime, longer watching TV and computer, and eating more fast food are major risk factors for overweight and obesity among school-going children in Dhaka city. Interventions are needed to increase awareness of child overweight weight and obesity risk factors to decrease the prevalence of overweight and obesity.

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Lyophilized Probiotic Lactic Acid Bacteria Viability in Potato Chips and Its Impact on Oil Oxidation

Foods ◽

10.3390/foods9050586 ◽

2020 ◽

Vol 9 (5) ◽

pp. 586

Author(s):

Heba Mostafa

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Fast Food ◽

Bifidobacterium Longum ◽

Food Product ◽

Potato Chips ◽

Lactobacillus Helveticus ◽

Live Cells ◽

Oil Oxidation ◽

Probiotic Lactic Acid Bacteria

To produce a new probiotic-containing food product, potato chips, as the most preferred fast food, were chosen. Preferably, it should be preserved for a long period without oxidation. The presented study aimed to compare potato chips containing two lyophilized probiotic lactic acid bacteria (Bifidobacterium longum ATCC 15708 and Lactobacillus helveticus LH-B02) in order to retard lipid oxidation. Lyophilization of probiotics was carried out into two cryoprotective media—skim milk (SM) and gelatin/glycerol (GG) as lactose-free medium. Results revealed that GG and SM media were the most suitable for lyophilization of B. longum and L. helveticus, respectively. The lyophilized live cells were incorporated in potato chips, packed and their effect on oil oxidation was assessed. Results showed that the lyophilized B. longum in SM remained alive at 6.5 log CFU/g for 4 months at 30 °C. Interestingly, potato chip bags containing B. longum lyophilized in SM medium exhibited a decrease in peroxide value (PV) and acid value (AV) of the extracted oil by 40.13% and 25%, respectively, compared to the control bags. The created probiotic potato chips containing B. longum fulfill the criteria of the probiotic product besides the prime quality and sensory attributes.

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