Enhancement of Probiotic Viability in Bio-Yoghurt

El-Dieb, S. M.; Rabo, Fawziya H.R. Abd; Badran, Sanaa M.; El-Fattah, Alaa Mohamed Abd; Elshaghabee, Fouad M. F.

doi:10.21608/jfds.2009.113979

Cited by 1 publication

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“…boulardii to metabolize organic acids. In commercial probiotic fermented milks, many studies have demonstrated that different probiotics, such as Lactobacilli and Bifidobacteria , show a significant decline in their viability during the product’s shelf life [ 13 , 36 , 37 ]. Therefore, in our study, heat-treated K. lactis or Sacch.…”

Section: Discussionmentioning

confidence: 99%

“…Furthermore, dairy products represent a good environment for the growth of different probiotic strains [ 12 ]. The combination of two different starter cultures may enhance the fermentation process, for example, the co-culture of yoghurt with low acid production; Lactobacillus casei -01 and Bifidobacterial Bb-12 did not negatively affect the growth of both probiotic strains [ 13 ]. Different companies as suppliers for starter culture produce a wide range of probiotic cultures as direct vat set starter for milk fermentation.…”

Section: Introductionmentioning

confidence: 99%

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Fortification of Acidophilus-bifidus-thermophilus (ABT) Fermented Milk with Heat-Treated Industrial Yeast Enhances Its Selected Properties

et al. 2021

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The improvement of milk dairy products’ quality and nutritional value during shelf-life storage is the ultimate goal of many studies worldwide. Therefore, in the present study, prospective beneficial effects of adding two different industrial yeasts, Kluyveromyces lactis and Saccharomyces cerevisiae pretreated by heating at 85 °C for 10 min to be inactivated, before fermentation on some properties of ABT fermented milk were evaluated. The results of this study showed that the addition of 3% and 5% (w/v) heat-treated yeasts to the milk enhanced the growth of starter culture, Lactobacillus acidophilus, Bifidobacteria, and Streptococcus thermophilus, during the fermentation period as well as its viability after 20 days of cold storage at 5 ± 1 °C. Furthermore, levels of lactic and acetic acids were significantly increased from 120.45 ± 0.65 and 457.80 ± 0.70 µg/mL in the control without heat-treated yeast to 145.67 ± 0.77 and 488.32 ± 0.33 µg/mL with 5% supplementation of Sacch. cerevisiae respectively. Moreover, the addition of heat-treated yeasts to ABT fermented milk enhanced the antioxidant capacity by increasing the efficiency of free radical scavenging as well as the proteolytic activity. Taken together, these results suggest promising application of non-viable industrial yeasts as nutrients in the fermentation process of ABT milk to enhance the growth and viability of ABT starter cultures before and after a 20-day cold storage period by improving the fermented milk level of organic acids, antioxidant capacity, and proteolytic activities.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%