Interference of different storage temperatures in the dynamics of probiotic Bifidobacterium spp. and Streptococcus thermophilus starter cultures in fermented milk

Abstract

The variations of temperature during the cold chain can impair the quality of live foods, such as fermented milks. Probiotic bacteria are commonly added to food to provide the consumer with beneficial effects. Nevertheless, the concentration of probiotic in the end products should be elevated to ensure functionality. The aim of this study was to evaluate the viability of probiotic strains of bifidobacteria and starter strain of Streptococcus thermophilus in fermented milks at storage temperatures of 4 and 10ºC, for a period of 28 days. Commercial cultures ofBifidobacterium spp. were added to milk fermented byStreptococcus thermophillusand stored for 28 days at 4 and 10ºC. During this period, bifidobacteria and S. thermophilluscultures were monitored to check their behavior in the evaluated storage conditions. Viable bifidobacteria and S. thermophillus counts showed no significant variation during storage at 4 and 10ºC (p < 0.05), indicating that both of these conditions are adequate for maintaining their initial concentrations. The results indicate that the storage conditions usually adopted in sale establishments of dairy products are suitable to maintain bifidobacteria and S. thermophillus cultures in fermented milk.

The Effect of Storage Condition on Antioxidant Activity of Probiotics in Yogurt Drinks

“…Graphs for the effect of storage condition of samples and Vitamin C on DPPH scavenging activity (%) were plotted, and the regression equation determined [1,17].…”

“…The effective volume of Vitamin C and samples required to scavenge DPPH radical by 50% (IC 50 value) was obtained from linear regression analysis of dose-response curve obtained by plotting between percentage inhibition and volume (ml). The results obtained from the DPPH scavenging activity were substituted into the regression equation, where the X-axis was the volume of vitamin C, and Y-axis was the percentage of DPPH scavenging activity [17].…”

The Use of Vitex Agnus-Castus to Produce Functional Stirred Yoghurt

“…It is well-known that yoghurt is recognised as a nutritious and healthy fermented dairy product in Egypt as well as in different regions in the world. In addition, yoghurt and its related products have recently a growing area of interest based on their concenience and ability to deliver more nutritional and health benefits via some additives and some other live micro-organisms (Allgeyer et al, 2010;Granato et al, 2010 ;Han et al, 2012 ;Freitas et al, 2015 andFazilah et al, 2018). It protects the body from under and over nutrition, including musckeletal impairment, immunosencence, cardiometabolic diseases, and cognitive impairment (El-Abbadi et al, 2014).…”