Document Type: Research Paper
National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, I.R. Iran.
AKbariyeh Co., Tehran, I.R. Iran
Department of Epidemiology, Faculty of Health, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, I.R. Iran.
Measuring the viability of probiotic microorganisms in food products using plate count methodology is a common practice due to the simplicity (ease of performance), inexpensive and routine testing characters of
this method. In present study, the suitability of de man rogosa and sharpe agar (MRS) bile agar medium for
the selective enumeration of mixed probiotic bacteria (Lactobacillus acidophilus LA-5, L. casei 431 and
Bifidobacterium lactis BB-12) in presence of mesophilic lactic cultures (Lactococcus lactis ssp. lactis
and Lactococcus lactis ssp. cremoris) and yoghurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) was investigated. Yoghurt bacteria did not grow neither in presence of 0.15% nor 0.30% of bile salts, as was expected. Mesophilic lactic starters could grow at both concentrations of bile salts at all incubation temperatures except 37°C. According to these results, MRS-bile agar (0.15 bile salts) could be successfully used for selective enumeration of mixed probiotic cultures in presence of mesophilic culture and/or yoghurt bacteria when plates were incubated at 37°C for 72 h.