The application of autochthonous potential of probiotic lactobacillus plantarum 564 in fish oil fortified yoghurt production

Abstract

The objective of this work was to investigate the survival of autochthonous, potentially probiotic bacteria Lactobacillus plantarum 564, and the influence of long-chain polyunsaturated fatty acid omega-3 (omega-3 PUFA) fish oil fortification on the sensory quality of yoghurt. Three variants of yoghurt were produced using starter cultures of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus (Chr. Hansen, Denmark), and the potentially probiotic Lactobacillus plantarum 564 (Culture Collection of the Department for Industrial Microbiology, Faculty of Agriculture, University of Belgrade) as follows: (1) without omega-3 PUFA; (2) with 100 mg/l omega-3 PUFA; and (3) with 200mg/l omega-3 PUFA. The survival of potential probiotic Lb. plantarum 564, the changes of starter bacteria counts, changes of pH values, as well as sensory evaluation, were examined during 3 weeks of yoghurt storage. Cells of Lb. plantarum 564 were maintained at >108 cfug?1. Starter bacteria counts were >107 cfug?1 for streptococci and >106 cfug?1 for lactobacilli. The changes of pH were within normal pH of fermented milks. Sensory evaluation showed that all variants of yoghurt produced with Lb. plantarum 564 and 2 concentrations of omega-3 polyunsaturated fatty acids had a high sensory quality (above 90% of maximal quality), and which did not change significantly throughout the examined storage period. Although the sensory quality of the control sample was evaluated as better, the experimental samples fortified with fish oil were also characterized with very acceptable sensory properties. Results of high viability of potential probiotic Lb. plantarum 564, as well as very acceptable yoghurt sensory properties, indicate that this strain can be successfully used in the production of yoghurt fortified with PUFA omega-3 fish oil as a new functional dairy product. [Projekat Ministarstva nauke Republike Srbije, br. III 046010 i br. 046009]

Probiotic yogurt and cheese from ultrafiltered milk: Sensory quality and viability of free‐living and spray dried Lactiplantibacillus plantarum 564 and Lactiplantibacillus plantarum 299v

“…There were no statistically significant differences (p ≥ .05) in pH between both control yogurt and UF cheese and their corresponding variants with probiotic bacteria (data not shown). The pH changes in yogurt and UF cheese with probiotics were in full agreement with the data of other authors (Miočinović et al, 2011;Radulović et al, 2014).…”

“…In our previous studies, there were no statistically significant differences in initial starter bacteria counts (p ≥ .05) between control soft, acid-coagulated goat cheese and variants with potential probiotic L. plantarum 564 (Radulović et al, 2017) as well as in yogurt with added omega-3 fatty acid and L. plantarum 564 (Radulović et al, 2014). The high populations of starter bacteria determined in the current study were similar to those in the study of Batista et al (2015), where the number of starter bacteria in yogurt with L.…”

“…Fermented milk products with probiotic bacteria, such as yogurt, have long production history, and globally, they are the most widespread functional food products (Isa & Razavi, 2017). Probiotic yogurt can be a base for the addition of other bioactive supplements, such as omega acid, which could lead to improvement of the product's quality and nutritional values (Radulović et al, 2014). Further, cheese with probiotic bacteria also have an important role in the functional food industry.…”

Developing a mint yogurt enriched with omega‐3 oil: Physiochemical, microbiological, rheological, and sensorial characteristics

“…As a consequence, food industry has an increasing interest in developing ω‐3 PUFAs enriched foods. For the Western‐style diet, the average ω‐3 PUFA content is 0.15 g/day (Radulovic et al, ). The European Academy of Nutritional Sciences (EANS) recommended a minimal average intake of 0.2 g ω‐3 PUFAs (EPA & DHA) per person per day (Wang et al, ).…”

Physiochemical Properties and Probiotic Survivability of Symbiotic Corn‐Based Yogurt‐Like Product

“…Differently from that, starter culture of Streptococcus thermophilus and L. delbrueckii ssp. bulgaricus and adjunct culture of L. plantarum showed an increase in population in the first week storage (Radulovic and others ). However, it was important to emphasize that microorganisms showed different metabolic properties in different matrices.…”