Probiotics are live microbial food supplements which benefit the health of consumer by maintaining or improving their intestinal microbial balance. This study aimed at investigating the effect of different doses of tarragon on the growth of Lactobacillus casei and Lactobacillus paracasei in probiotic milk produced at one step. The product was then examined in terms of pH, acidity and microbe counting during incubator setting period. In both Lactobacillus casei and Lactobacillus paracasei milk samples, the sample containing 3% tarragon reached acidity level more quickly. In the milk samples with either Lactobacillus casei or Lactobacillus paracasei; it was observed that during refrigeration, the control sample had the most duration. The bioability of probiotic bacteria was measured by direct counting method. Duration of the product permanence was determined within 21 days. Upon examination of the results, it was revealed that the increased concentration of tarragon had a positive effect on the growth of the probiotic bacteria, Lactobacillus casei and Lactobacillus paracasei in probiotic milk.

Probiotics are regarded as live microorganisms that provide health benefits when consumed. In the present study, the potentiality of producing foods containing probiotic bacteria with milk, yoghurt and ginger bases was evaluated. The goal was to determine the effects of different doses of ginger on the growth of two probiotic bacteria, Lactobacillus acidophilus and Bifidobacterium bifidum (together) in milk and yoghurt. The products were then examined in terms of pH, acidity, microbe counting and persistence. In day 14, the production quantities of the products were evaluated by sensory method. The results of the questionnaires (administrated to 30 people) in statistical–descriptive test were analyzed using SPSS software. It was observed that the control sample had the best taste. The bioability of probiotic bacteria was measured by direct counting method. Product permanence was determined within 21 days. It was revealed that the increased concentration of ginger had a positive effect on the growth of the probiotic bacteria in probiotic milk and yoghurt. To evaluate the effect of ginger on the amount of the probiotic yoghurt protein, the control sample and the yoghurt sample containing 3% ginger were tested. As the results revealead, the amount of protein in the sample with 3% ginger was more than the control sample.

Background and aim: Feverfew (Tanacetum parthenium L.) is a medicinal plant used in a wide range of diseases. However, the effect of this plant on the growth of probiotic bacteria has not been investigated yet. In this research, the possibility of producing food based on milk and probiotic yogurt with aqueous extract of feverfew plant was evaluated.
Material and Methods: In order to determine the effect of different doses of aqueous extract of feverfew plant on the growth of probiotic bacteria Bifidobacterium bifidum and Lactobacillus acidophilus in the first stage (milk) and in the second stage (yogurt), 0.33 grams of lyophilized bacteria Bifidobacterium bifidum and Lactobacillus acidophilus were added separately to one liter of sterilized low-fat milk. Acidity, pH and microbial growth during greenhouse storage and shelf life were investigated and sensory evaluation was performed at the seventh day after the production of the products. Also, at the end of the study, cholesterol and triglyceride levels of rats were measured.
Results: In the samples containing Lactobacillus acidophilus, Bifidobacterium bifidum bacteria was observed that increasing the concentration of aqueous extract of feverfew plant gave a favorable taste to the yogurt, and in all the samples, the yogurt had a very good consistency, and the yogurt with 0.1% feverfew plant had the best taste. In the evaluation of microbial culture, Bifidobacterium bifidum probiotic bacteria did not grow well on MRS Agar medium compared to Lactobacillus acidophilus. By examining the results, it was found that increasing the concentration of aqueous extract of Feverfew plant had a positive effect on the growth of probiotic bacteria Lactobacillus acidophilus and Bifidobacterium bifidum in probiotic milk and yogurt. Further, in order to evaluate the effectiveness of Bifidobacterium bifidum and Lactobacillus acidophilus probiotic milk products with different concentrations of aqueous extract of feverfew plant on the cholesterol and triglyceride levels of rats, investigations and experimental tests were carried out that the probiotic milk containing Lactobacillus acidophilus and also the probiotic milk containing Bifidobacterium bifidum containing 0.1% aqueous extract of feverfew plant had the greatest effect in reducing cholesterol. Lactobacillus acidophilus milk containing 0.1% aqueous extract of feverfew and Bifidobacterium bifidum milk containing 0.3% extract of feverfew plant had the greatest effect in reducing triglycerides in rats.
Conclusion: Aqueous extract of feverfew plant has a positive effect on the growth of probiotic bacteria Lactobacillus acidophilus and Bifidobacterium bifidum in probiotic milk and yogurt. Also, Lactobacillus acidophilus and Bifidobacterium bifidum probiotic milk containing aqueous extract of feverfew has a positive effect on reducing cholesterol and triglyceride in rats.