Determination of the vitality properties of some probiotics in different fat

In this study, the survival characteristics of 2 different probiotic bacteria (Lactobacillus rhamnosus and Bacillus coagulans) in various saturated fats (cocoa butter, palm oil, coconut oil and ghee) were determined. Also, 5 different periods (0, 7, 14, 21 and 28 days), were selected for storage. According to the results, if the storage period is selected as 28 days, it was determined that the survival property of probiotics was highest in cocoa butter for B. coagulans strain and palm oil for L. rhamnosus strain. As a result, it was determined that the effects of storage time and oil type on the survival characteristics of the preferred probiotics in this study were statistically significant (p<0.05).