摘要：There is an increasing demand by consumers for food products with functional properties. Date Syrup ( Dips ) has high contents of total sugar and contains many functional components such as polyphenols, carotenoieds and phytosterols. The objective of this study was to monitor the growth and survival of two probiotic bacteria, Lactobacillus acidophilus La-5 and Bifidobacetrium lactis Bb-12 in milk with different concentrations of dips during fermentation. The L. acidophilus count increased gradually in all the samples up to 12 h of incubation. Later on, the bacterial counts decreased after 24 h of incubation in all the treatments containing dips . However, the count of B. lactis did not change significantly after 6 h. incubation for all the samples while it decreased significantly after 12 and 24 h incubation in the samples containing 10 and 15% dips while it increased in the control until 12 h. and decreased after 24 h incubation. Besides, an inverse relationship was observed between the dips concentration and the growth rate of both the probiotic bacteria. Subsequently, the acidity of milk increased in the control while it decreased with increasing the dips concentrations and the pH values. The results indicated that both the probiotic bacteria B. lactis and L. acidophilus can remain viable with count of = 106 cfu mL-1 in presence of dips concentration up to 20% during fermentation except for the treatment with 20% dips in the presence of B. lactis after the 24 h. The study results showed an excellent potential for incorporating the dips in other probiotic dairy products.
