Effect of refrigerated storage temperature on the viability of probiotic micro‐organisms in yogurt

Abstract

The effect of refrigerated storage temperature was studied at 2, 5 and 8°C on the viability of probiotics in ABY (Lactobacillus acidophilus, Bifidobacterium lactis BB‐12 and yogurt bacteria. Bulgaricus, i.e. Streptococcus thermophilus and Lactobacillus delbrueckii ssp. Bulgaricus) probiotic yogurt. The study was carried out during a 20‐day refrigerated storage period to identify the best storage temperature(s). Also, the viability change of the probiotic micro‐organisms was analysed at 5‐day intervals throughout the refrigerated storage period. After 20 days, storage at 2°C resulted in the highest viability of L. acidophilus, whereas for Bifidobacterium lactis the highest viability was obtained when yogurt was stored at 8°C.

Review Article: Sensory Characteristics of Probiotic Cheese

“…Additional health benefits include enhanced immune response, reduction of serum cholesterol, vitamin synthesis, anticarcinogenic activity, and antibacterial activity (Gomes and Malcata 1999;Arunachalam 1999;Brassert and Schiffrin 2000;Lourens-Hattingh and Viljoen 2001;Mortazavian and others 2006;Karimi and others 2011). With the growth of the functional foods area, more research interest has focused on the incorporation of probiotic bacteria into cultured dairy products to further enhance the nutritional value of these products (Tamime 2002;Mortazavian and Sohrabvandi 2006;Karimi and others 2012). Members of the genus Bifidobac- MS 20120172 Submitted 2/5/2012, Accepted 4/10/2012.…”

Technology and potential applications of probiotic encapsulation in fermented milk products

“…The viability of probiotic microorganisms in the final product until the time of consumption has been proposed with the descriptor minimum of biovalue (MBV). MBV is the minimum of viable probiotic cells per gram or milliliter of probiotic product, and is the most important qualitative parameter of probiotic products as it determines their pharmaceutical effectiveness (Mortazavian et al, 2007a;Mortazavian and Sohrabvandi, 2006). The viability of probiotic microorganisms is affected by factors such as the strain of probiotic bacteria, interactions among present species, pH, production of organic acids and volatile compounds (e.g., lactic acid, acetic acid, orotic acid, succinic acid, uric acid, citric acid, ethanol, pyruvate, acetaldehyde, diacetyl and acetoin).…”

The Viability of Lactobacillus acidophilus Microencapsulated in Ca-Alginate Whey Protein Isolate Glycerol Bead Using Emulsification Method

“…According to Talwakar and Kailasapathy (2003) that the size of expanding beads of capsules having variations sizes causes the spreading of cells in the capsule unevenly and added by Mortazavian et al, (2007) that the unequal size of the capsule also gives The sensory organoleptic effect on the final product on the size of the capsule diameter 1000-3000 μm.…”