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Effect of gginger on the growth of Lactobacillus casei and Lactobacillus paracasei in probiotic milk

Mohammad Hossein Marhamatizadeh, Keramat Rahmanian, Hossein Pahlavan, Zohreh Marhamati , Maryam Tajabadi Ebrahimi

The objective of this study was to investigate the effect of different doses of ginger on the growth of Lactobacillus casei and Lactobacillus paracasei (separated from Iranian dairy products) in milk produced at one step. The product was then examined in terms of pH, acidity and microbe counting during incubator setting period. In the milk samples with Lactobacillus casei, the control sample reached acidity level more quickly and in themilk samples with Lactobacillus paracasei, the sample containing %1 ginger reached acidity level earlier than other samples. In the milk samples with either Lactobacillus casei or Lactobacillus paracasei, it was observed that during refrigeration the control sample had the most duration. The bioability of probiotic bacteria was measured by direct counting method. Duration of the product permanence was determinedwithin 21 days. Upon examination of the results, itwas revealed that the increased concentration of ginger had a positive effect on the growth of the probiotic bacteria, Lactobacillus casei and Lactobacillus paracasei in probiotic milk.