Production of set‐type yoghurt using Enterococcus faecium and Enterococcus durans strains with probiotic potential as starter adjuncts

Abstract

The study investigated the potential use of Enterococcus faecium and E.durans strains as adjunct cultures in the production of set-type probiotic yoghurt. There were significant changes and differences in the pH, titratable acidity, textural properties and microbiological properties of the products containing adjunct culture during the storage period (P < 0.05), whereas there were no statistically significant differences between the sensory properties (P > 0.05). In conclusion, the use of Enterococcus species that have known probiotic properties as the adjunct culture in yoghurt production can also positively affect the physical, chemical and rheological properties in addition to its positive effects to the functional properties by increasing the viable probiotic bacterial counts.

Optimised statistical extraction of anthocyanins from Arbutus unedo L. fruits and preliminary supplementation assays in yoghurt

“…From the large literature, many experiments have been performed to enrich food matrices with natural additives (Akpinar et al 2020;Hadjimbei et al 2020;Godoy-García et al 2020;Munekata et al 2020;Benchikh et al 2020aBenchikh et al , 2020b. As far as the consciousness of the consumer is concerned, natural and plant additives are more appreciated and valued than artificial ones due to their functional benefits (Gaglio et al 2019;Benchikh et al 2020b;Gagaoua et al 2021).…”

“…(Aguilar-Raymundo and Vélez-Ruiz, 2019;Lucatto et al 2020). Therefore, we distinguish several types of yoghurt in the market and those enriched with natural compounds that have been described to have interesting techno-functional and healthier properties (Bourlioux et al 2011;Aguilar-Raymundo and Vélez-Ruiz, 2019;Akpinar et al 2020). Considering the above, it is interesting to elaborate new healthier and functional yoghurts to achieve the consumers' objectives.…”

“…From the large literature, many experiments have been performed to enrich food matrices with natural additives (Akpinar et al . 2020; Hadjimbei et al . 2020; Godoy‐García et al .…”

“…2011; Aguilar‐Raymundo and Vélez‐Ruiz, 2019; Akpinar et al . 2020). Considering the above, it is interesting to elaborate new healthier and functional yoghurts to achieve the consumers’ objectives.…”

Enhancement of γ‐aminobutyric acid (GABA) content in fermented milk by using Enterococcus faecium and Weissella confusa isolated from sourdough

“…Among the less studied LAB strains, there is concern about the exploitation of Enterococci in food industry due to lack of safety information and legislation. However, Enterococci strains are of great importance because of their technological and probiotic potentials in producing new functional foods (Akpinar et al, 2020;Yerlikaya et al, 2020). In this study, GABA-producing strains of Enterococcus faecium and Weissella confusa were isolated from wheat sourdough and exploited in manufacturing GABA-rich fermented milk after safety evaluations.…”