Held at the Institute of Nutritional Research and Food Industry; Holding a session to defend the student thesis

Mr. Omid Zahed's student thesis defense session entitled ” Optimization of conjugated linoleic acid and folate production in synbiotic yogurt containing bacterial propionia ” Virtually held in the presence of supervisors and consultants at the Institute of Nutritional Research and Food Industry.

به گزارش روابط عمومی انستیتو تحقیقات تغذیه ای و صنایع غذایی کشور، در این مطالعه آمده است که پروپیونی باکترها نه تنها در محصولات لبنی تخمیری به عنوان باکتری پرو بیوتیک کاربرد دارند، بلکه توانایی خوبی برای تولید اسید لینولئیک مزدوج و همچنین فولات یا ویتامین B9 نیز دارند. The final results of Berman platelet design for selecting the most important factors in the production of these two products indicated that among the 7 independent factors, 3 factors are the amount of inulin prebiotic, milk fat percentage and storage time at 4 ° C in the production of conjugated linoleic acid by Propionibacterium are effective. Also in the issue of folate production, 3 factors, the amount of prebiotics, hot house temperature and storage time at 4 ° C are more than 94.1% are important and effective.

This study was designed to optimize the production of conjugated linoleic acid and folate in synbiotic yogurt by Propionibacter and can lead to the production of a new enriched product for the country's dairy factories..