The Influence of Probiotic Fermented Jerusalem Artichoke (Helianthus Tuberosus L) on the Quality of Milk Products by Lactic Acid Bacteria

Abstract

Probiotic fermentation is a process that is widely used in the production of dairy products.The purpose of this study was to scrutinize the quality of milk products enriched with tubers of Jerusalem Artichoke (Helianthus Tuberosus L) (HT) fermented with lactic acid bacteria (LAB)(pediococcus pentosacues (CCM822), and Lactobacillus rhamnosus (ATCC7469) to analyze the effect of such a plant on the milk product. The results of sensory analysis showed that the sensory analysis affected not only by the characteristics of edible plant material but also by the LAB thatused during fermentation which show a different effect on aroma, flavor and appearance. The pH of (HT) with milk was lower in pH from HT fermentation by the strains, however, shows that the pH drops during fermentation the results showed that HT was higher in pH compared to HT without milk. However, the results of pH determination for HT by the isolates show that the significant drop in pH was in the domestic strain followed by fermentation with pp strain. These findings provide valuable insights for the dairy industry and consumers alike.