Date of Award
Doctor of Philosophy (PhD)
Ibrahim, Salam A.
The overall goal of this project is to develop a new technique that could be applied in the food industry to ensure food-grade probiotics that extend the viability longer, express Î±-galactosidase/ Î²-galactosidase, and overall to enhance the quality of dairy products. Specific objectives to be accomplished are as follows: 1) to investigate the effect of mushroom extract on growth of 3 bifidobacteria and lactobacillus in vitro; 2) to determine the effect of shiitake mushroom extract on the pH, titratable acidity, viability and Î±-galactosidase/ Î²-galactosidase of probiotics in milk during refrigerated storage; 3) to study the impact of mushroom extract on viability and Î±-galactosidase/Î²-galactosidase activities of probiotics in yogurt products during refrigerated storage.
Hassan, Osman A., "Use Of Mushroom Extract To Enhance Quality And Health Benefits Of Dairy Products" (2011). Dissertations. 13.