摘要：In this study, the ice cream was manufactured in laboratory conditions by using L. agilis AA17-73, L. casei subsp. rhamnosus AK7-29, L. intestinalis AK5-22, L. plantarum AK4-120 and BK9-40, L. rhamnosus AK6-27, L. sp. AB16-77, AB16-68 and AK2-8, E. faecalis AB6-24, E. malodaratus AK7-32, E. saccharolyticus AK7-31 and BK13-53 which were isolated from human gastride biopsy and faeces samples obtained from SDU Hospital, Division of Gastroenterology, identified and determined some probiotic properties. Ice cream samples were stored at –20 °C for 2 months and survival of lactic acid bacteria, dry matter, fat, pH and titratiable acidity were determined with a 15 day intervals during storage. Results of this study indicated that lactic acid bacteria survived in ice cream stored at –20 °C for two months and did not change chemical characteristics of ice cream. Therefore ice cream is a food source which is proper for application of probiotics from lactic acid bacteria.
