Effect of Auricularia auricula aqueous extract on survival of Lactobacillus acidophilus La‐5 and Bifidobacterium bifidum Bb‐12 and on sensorial and functional properties of synbiotic yogurt

Abstract

The effect of Auricularia auricula aqueous extract (AAE) on the survival of Lactobacillus acidophilus La‐5 and Bifidobacterium bifidum Bb‐12, and on chemical and sensory properties of yogurt was investigated during 28 days of storage at 4°C. The use of 0.05% of AAE improved the survival of L. acidophilus La‐5 and B. bifidum Bb‐12 about 0.35 and 0.58 log CFU/g, respectively. However, AAE in 0.1% concentration enhanced the survival of L. acidophilus La‐5 and B. bifidum Bb‐12 about 0.43 and 0.51 log CFU/g, respectively. Moreover, 0.1% concentration of AAE drastically increased antioxidant activity and total phenolic content to 115.30 mg BHT eq./kg and 1,057.6 mg Gallic acid/kg after 28 days, respectively. Addition of AAE to the yogurt significantly decreased sensorial acceptance while increased syneresis compared to the control group (p < .05). In conclusion, the results of this study showed that addition of AAE improved probiotic protection and functional properties of the yogurt recommending its application in symbiotic yogurt.

Microbial, physiochemical and functional properties of probiotic yogurt containing Lactobacillus acidophilus and Bifidobacterium bifidum enriched by green tea aqueous extract

“…Although the phenomena that occur during syneresis are not completely understood, but increase syneresis are usually due to the reconstruction of caseins that cause whey to escape (Zare et al., 2011 ). The finding of the present study was similar to that reported by several researches, which demonstrated increase in syneresis of the yogurt upon incorporation with different plant preparations including olive, garlic, onion, and citrus extract (Michael et al., 2010 ), Auricularia auricula aqueous extract (Faraki et al., 2020 ), sour cherry pulp (Sengul et al., 2012 ), and Pachyrhizus erosus L fibers (Ramirez‐Santiago et al., 2010 ). The increase in whey expulsion from the yogurt may be explained by weakening casein network due to interaction with active groups of the extract, thermodynamic incompatibility between polysaccharide of the extract and milk proteins, and unbalanced osmotic potential due to depletion flocculation of the casein micelles in the presence of nonadsorbing polymers such as dietary fiber (Michael et al., 2010 ).…”

The effect of hydrolysed tragacanth gum and inulin on the probiotic viability and quality characteristics of low‐fat yoghurt

“…Moreover, the texture score of synbiotic yoghurt was reported to decline significantly after the addition of Auricularia auricula aqueous extract, when compared with the control and probiotic yoghurt (Faraki et al . 2020). Likewise, the organoleptic evaluation of yoghurt revealed that the incorporation of 0.5% LMWGT and inulin improved the consistency of the product and allowed the achievement of smooth, firm and compact structure.…”

Preparation and Functional Properties of Synbiotic Yogurt Fermented with Lactobacillus brevis PML1 Derived from a Fermented Cereal-Dairy Product

“…Significantly, taste is an important attribute that plays a key role in the overall acceptability of a product. The effect of inulin on aroma may be due to its ability to hold water [32]. Ehsani et al reported when prebiotics were added to product at low concentrations, it would not have much effect on the rheological and textural properties as well as the sensory quality of the product, due to their neutral or slightly sweet taste [33].…”