Properties of Streptococcus thermophilus fermented milk containing variable concentrations of Bifidobacterium longum and Lactobacillus acidophilus

Abstract

Sensory evaluation and analysis of pH, titratable acidity and microbial counts after 1, 7, 14 and 21 days of storage of five combinations of lyophilized Bifidobacterium longum and/or Lactobacillus acidophilus added to milk fermented with Streptococcus thermophilus were studied during storage at 4ºC. The taste and acidity sensory attributes were significantly (P<0.05) perceived as the storage time increased. Favourite combinations contained, initially, Bif. longum and L. acidophilus (10 8 and 10 7 cfu/mL, respectively) and Bif. longum only (10 8 cfu/mL). These combinations did not differ significantly among them and neither from the standard fermented milk. The lowest sensory scores and highest titratable acidity values were obtained for fermented milk added of L. acidophilus (10 8 cfu/mL initial concentration). During the 21 days of storage at 4ºC the viable cell counts of: Str. thermophilus did not change. Bif. longum viable cells counts kept constant or reduced 1 logarithmic cycle and L. acidophilus reduced 1 or 2 logarithmic cycle. We did not observe inhibition of over-acidification caused by the presence of bifidobacteria or L. acidophilus.

Antioxidant, Antibacterial Activities and Mineral Content of Buffalo Yoghurt Fortified with Fenugreek and Moringa oleifera Seed Flours

“…S. thermophilus and L. bulgaricus displayed higher viability at 7 days then its viability declined at final storage time (14 days) keeping higher viable counts (ranged between 5.8 to 13.3 log cfu/g for S. thermophilus and 4.2 to 7.9 log cfu/g for L. bulgaricus ). Generally, [ 57 ] reported that the viable counts of Streptococcus in yoghurt was significantly greater than that of Lactobacillus . A decrease in the viable number of yoghurt bacteria during cold storage was reported by [ 58 ].…”

Short communication: Survival of the characteristic microbiota in probiotic fermented camel, cow, goat, and sheep milks during refrigerated storage

“…Over the last few decades, several strains of various Bifidobacterium and Lactobacillus spp. have received attention as probiotic organisms (Klein et al, 1998;Biavati et al, 2000;Zacarchenco and Massaguer-Roig, 2006). These bacteria are known to have health-promoting effects and, for this reason, they have been incorporated into a wide variety of dairy foods throughout the world (Alm, 1991;Ashraf and Shah, 2011;Karimi et al, 2012).…”

Utilization of sweet whey and Ultra Filtration-milk permeate in manufacture of yoghurt drink

“…When samples stored, the counts were increased until the day 14, it could be observed that whey yoghurt drink treatment has the higher count followed by that of permeate. Counts in all treatments decreased gradually when the storage increased up to the day 21, Zacarchenco and Massaguer-Roig (2006) & Shori and Baba (2012). The lowest counts were recorded for the water yoghurt drink treatments and the highest were recorded for that of sweet whey.…”

“…Permeate and water yoghurt drink with ABT yoghurt culture were less acceptable more than that of YC-X11 yoghurt culture due to presence of some accumulations caused non homogeneity. After 14 days of refrigerated storage (4± 1 °C), All characters assessed for the sensory evaluation deteriorate in all samples in different trends, Zacarchenco and Massaguer-Roig (2006). Significant depreciation were observed in the sensory characters especially mouthfeel and overall acceptability by extending the storage period.…”