Abstract
Effect of wheat germ extract (WGE) treated by heating at 60 degrees C/15 min or sterilized at 121 degrees C/15 min) on the viability of two probiotic strains (Lactobacillus acidophilus and Bifidobacterium bifidum) compared with MRS medium was evaluated. Both probiotic strains showed high viability in WGE than in MRS medium. In addition, sterilized WGE was more effective on the viability of probiotic strains than that heated at 60 degrees C/15min. The viability of the two probiotic strains was also determined on MRS medium supplemented with different levels of wheat germ extract. High protective effect in sterilized MRS medium was gradually increase by increasing WGE percent for both probiotic strains when grew at low pH (3) and high bile salt concentration (3%). The utilization of WGE in the manufacture of Labneh cheese was also evaluated. Labneh cheese made with WGE was higher in total solid and hardness compared with control Labneh cheese. Also, using of WGE improved the viability of starter culture and probiotic bacteria during the storage period. Labneh cheese sample prepared by WGE was marked by the quality of taste, odor, body and texture and overall acceptability among cold storage period at 5 +/- 2 degrees C for 15days.