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Βλάσιος Μακρή
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2 3 2. (NAD) (NADP). Goldsmith et al., ).( ( 2/5). 58 C C. 42 C. 2 ( ). / ph. /.. MRS-bile agar 7/ cfu/g 2/ cfu/g ph.. 4/48 4/ (3 ) (2 ) - ).(695 Hughes et al., 1991; ).(O'sullivan et al., Hasler, ).(1998 Harish et al., 2006; Parvez ).(et al., 2006; Goldin et al., 2008 Rybka & Kailasapathy, ).( (2 ). Leblank et al., ).( / / 1392 /

3 17 1 / / 1392 / T. (ANOVA) SPSS (p<0/05) (p<0/05) 7 2..(p<0/05). 2/30 / 1/90. / 3 (p<0/05) 3.. 4± HPLC 2 Gliszczynska & ).(Koziolowa, %1. WellChrom K-120 (HPLC) λex = 524 nm λem = 370 nm.(gatti & Gioia, 2005) 0/2.(Nobile et al., 1972; Skurray, 1981) 0/15 ( ) 0/1 0/25. 0/2.. 0/005 3 (Perfectsil Target ODS-3) c-18

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5 19 1 / / 1392 /..(Hou et al., 2000) Dave &) (Shah, Shahani & Chandan, 1979; Alm, ).(1982; Gomes & Malcata, 1999.(Alm, 1982; Hughes et al., 1991) D.(Hasselmann et al., 1989)..(Gliszczynska & Koziolowa, 2000) (2006) Parvez et al., ).(2006 (2008) HPLC.(Fabian et al., 2008) 3 2 (1993)..(Saidi & Warthesen, 1993) (2010) Rekha & ).(Vijayalakshmi, Alm, L. (1982). Effect of fermentation on B-vitamin content of milk in Sweden. Journal of Dairy Science, 65,

6 3 2 Dave, R. I. & Shah, N. P. (1997). "Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. International Dairy Journal. 7(1): Fabian, E., Majchrzak, D., Dieminger, B., Meyer, E. & Elmadfa, I. (2008). Influence of Probiotic and Conventional Yoghurt on the Status of Vitamins B1, B2 and B6 in Young Healthy Women. Annals of Nutrition and Metabolism, 52, Gatti, R. & Gioia, M. (2005). Liquid chromatographic determination with fluorescence detection of B6 vitamers and riboflavin in milk and pharmaceuticals. Analytica chimica acta, 538, Gliszczyńska-świgło, A. & Koziołowa, A. (2000). Chromatographic determination of riboflavin and its derivatives in food. Journal of Chromatography, 881, Goldin, B. & Gorbach, S. (2008). Clinical indications for probiotics :an overview. Clinical infectious diseases, 46, S96-S100. Goldsmith, G. A., Sarett, H. P., Register, U. & Gibbens, J. (1952). Studies of niacin requirement in man. I. Experimental pellagra in subjects on corn diets low in niacin and tryptophan. Journal of Clinical Investigation, 31, 533. Gomes, A. M. P. & Malcata, F. X. (1999). Bifidobacterium spp. and Lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotics. Trends in Food Science & Technology, 10, Harish, K. & Varghese, T. (2006). Probiotics in humans evidence based review. Calicut Med J, 4, e3. Hasler, C. M. (1998). Functional foods: their role in disease prevention and health promotion. food technology-champaign then chicago-, 52. Hasselmann, C., Franck, D., Grimm, P., Diop, P. & Soules, C. (1989). Highperformance liquid chromatographic analysis of thiamin and riboflavin in dietetic foods. Journal of Micronutrient Analysis, 5, Hou, J. W., Yu, R. C. & Chou, C. C. (2000). Changes in some components of soymilk during fermentation with bifidobacteria. Food Research International, 33, Hughes, D. & Hoover, D. (1991). Bifidobacteria: their potential for use in American dairy products. Food Technology, 45. Leblanc, J. G., Rutten, G,.Bruinenberg, P., Sesma, F., De Giori, G. S. & Smid, E. J. (2006). A novel dairy product fermented with Propionibacterium freudenreichii improves the riboflavin status of deficient rats. Nutrition, 22, Nobile, S., Savage, V. & Huber, U. (1972). A new procedure for the determination of thiamine in foods. Int J Vitam Nutr Res, 42, O'sullivan, M., Thornton, G., O'Sullivan, G. & Collins, J. (1992). Probiotic bacteria: myth or reality? Trends in Food Science & Technology, 3, Parvez, S., Malik, K., Ah kang, S. & Kim, H. Y. (2006). Probiotics and their fermented food products are beneficial for health. Journal of applied microbiology, 100, Rekha, C. & Vijayalakshmi, G. (2010). Bioconversion of isoflavone glycosides to aglycones,mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast. Journal of applied microbiology, 109, Rybka, S. & Kailasapathy, K. (1995). The survival of culture bacteria in fresh and freezedried AB yoghurts. Australian journal of dairy technology, 50, Saidi, B. & Warthesen, J. (1993). Effect of milk fermentation on riboflavin content and stability. International Dairy Journal, 3, Shahani, K. M. & Chandan, R. C. (1979). Nutritional and healthful aspects of cultured and culture-containing dairy foods. Journal of Dairy Science, 62, Skurray, G. R. (1981). A rapid method for selectively determining small amounts of niacin, riboflavin and thiamine in foods. Food Chemistry, 7, / / 1392 /

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