Mina Babashahi, Maryam Mirlohi, Reza Ghiasvand and Sahar Torki-Baghbadorani Pages 132 - 137 ( 6 )
Background: A new product from soy milk, which is a combination of probiotics and essential oils, can be regarded as a functional food with new added health benefit.Objectives: This study aimed to evaluation of the results of response surface methodology (RSM) in prediction of the optimum growth condition of Lactobacillus plantarum A7 (KC 355240) (LA7) cultured in soy milk enriched with different concentrations of essential oil of Cuminum cyminum in comparison with the classical growth curve monitoring method. Methods: Bacterial growth was investigated in the samples of probiotic soy milk containing three concentration levels (0.01%, 0.02% and 0.03% (v/v)) of the essential oil of C. cyminum. The experiments were repeated three times. Concentration of C. cyminum essential oil and the fermentation time were considered as factors and experiments were conducted based on a small composite design of response surface methodology. Results: According to the tests carried out, the optimum conditions were determined as the concentration of 0.02% (v/v) essential oil and 9 hours of fermentation. Conclusions: These results were in accordance with the outcomes of classical growth curve monitoring method. There are several patents that have recently shown a diverse mix of soy milk in functional foods. Results of this study can be used in the preparation of functional products, enriched with medicinal plants.
Cuminum cyminum, Lactobacillus plantarum A7, response surface methodology, soy milk.
Food Security Research Center and Department of Food Sciences & Technology, School of Nutrition & Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran.