Effect of Goji Berries and Honey on Lactic Acid Bacteria Viability and Shelf Life Stability of Yoghurt

Abstract

The probiotic properties and the viability of lactic acid bacteria of fermented dairy products can be improved by addition of bioactive compounds originating from natural sources (e.g. goji berries). This study aimed to evaluate how goji berries and honey affect the sensorial quality of yoghurt, the chemical properties, the viability of lactic acid bacteria (LAB) and the concurrent microflora development. Two types of yoghurts (yoghurt with goji berries and yoghurt with honey and goji berries) were developed. The addition of honey affected the entire yoghurt microflora including LAB, manifesting bactericidal effect. The addition of goji berries maintained the viability of LAB at probiotic levels (10 6 -10 7 log CFU/ml) during 21 days of storage; compared to classic yoghurt, LAB viability decreased during storage at 10 3 log CFU/ml. Goji berries also improved sensory acceptance of consumers. The results obtained in this study collect information that enables the use of goji berries as enhancer of probiotic levels in yoghurt, while honey can provide bacteriostatic/bactericidal effect for contaminants.

The Evaluation of the Sensory and Microbiological Properties of the Yogurt Supplemented with Achillea melifolium and Solanum muricatum

“…The number of lactic acid bacteria was determined on the MRS agar medium after 48 h of incubation (Rotar et al, 2015). Sensory analyzes of the samples, as well as the control sample were evaluated by 25 untrained panelists using a 9-point hedonic scale.…”

“…Fermented dairy products are popular because of the health benefits provided by the ingestion of probiotics generated by the consumption of these products and among all of the fermented dairy products yogurt is the most consumed (Cruz et al, 2013), due to the positive perception on the market as being seen by the consumers as a functional dairy product containing living microorganisms like lactic acid bacteria (LAB) (Rotar et al, 2015).…”

Impact of Aqueous/Ethanolic Goji Berry (Lycium barbarum) Fruit Extract Supplementation on Vitamin D Stability in Yoghurt

“…Recent literature suggests that addition of natural fruits extract, rich in phenolic contents, offers high antioxidative properties as well as various other health benefits (Cossu et al, 2009;El-Said et al, 2014;Karaaslan et al, 2011). Due high antioxidant activity goji berry extract have been applied in variety of food products such as sausages (Bulambaeva et al, 2014), beverages (Ducruet et al, 2017;Navarro et al, 2011), dairy products (ROTAR et al, 2014;Rotar et al, 2015), bread (Yang, 2016) and chocolate (Morais Ferreira et al, 2017).…”

“…Despite of various health benefits goji berry has been not exploited to supplement dairy product. There are very few studies present in current literature reporting supplementation of daily products with goji berry (ROTAR et al, 2014;Rotar et al, 2015). This brings immense opportunity to fortify yoghurt with polyphenolic aqueous as well ethanolic goji berry fruit extract.…”

Evaluation the Sensory and Probiotics Properties of the Yogurt Supplemented with Carrot Juice

“…Fermented dairy products are popular because of the health benefits provided by the ingestion of probiotics generated by the consumption of these products and among all of the fermented dairy products yogurt is the most consumed (Cruz et al, 2013), due to the positive perception on the market as being seen by the consumers as a functional dairy product containing living microorganisms like lactic acid bacteria (LAB) (Rotar et al, 2015). The yogurt, to be considered as a probiotic product, Streptococcus thermophilus and L. delbrueckii ssp.…”