Survival of probiotic microflora in Argentinian yoghurts during refrigerated storage |
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| Affiliation: | 1. Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece;2. Department of Animal Science and Aquaculture, Agricultural University of Athens, Iera Odos 75, Athens 11855, Greece;3. Delta Foods S.A., Research and Development Department, 23rd Km National Road Athens to Lamia, Agios Stefanos 14565, Greece;1. Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469, Istanbul, Turkey;2. BIOACTIVE Research & Innovation Food Manufac. Indust. Trade Ltd., Katar Street, Teknokent ARI-3, B110, Sarıyer, 34467, Istanbul, Turkey;1. Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Dr. António Bernardino Almeida, 4200-072 Porto, Portugal;2. Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;3. Frulact. S.A., Rua do Outeiro, 589, 4475-150 Gemunde, Maia, Portugal;1. School of Agriculture and Food Sciences, University of Queensland, Brisbane, Australia;2. Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Brisbane, Australia;2. Synergetic Innovation Center of Food Safety and Nutrition, Jiang Nan University, Wuxi, Jiang Su 214122, China |
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| Abstract: | The survival of Bifidobacterium bifidum BBI and Lactobacillus acidophilus LAI in reduced-fat (liquid) and full-fat (set) yoghurts produced with two commercial lactic starter cultures (SID and SISD) was investigated. The viability of the probiotic bacteria was also assayed in milk acidified with lactic acid at different pH values. Samples were stored at 5°C for up to 4 weeks. There was a great variability in the survival ability of the probiotic cultures in the two yoghurt types. L. acidophilus LAI demonstrated, in general, a lower resistance to the yoghurt environment than B. bifidum BBI. On the other hand, the full-fat yoghurt was a more inhibitory medium than the reduced-fat one, especially for B. bifidum BBI. Regarding the lactic starters used, the results showed that the culture SISD was clearly more inhibitory for both probiotic organisms than the culture SID. The loss of cell viability in yoghurt samples was different (higher in some cases and lower in others) from that due to lactic acid only. In general, pH values of 4.5 or lower jeopardised the cell viability of the probiotic organisms in yoghurt stored at 5°C. This work shows the importance of selecting a suitable combination of probiotic strains and starter cultures when different yoghurt types are formulated. |
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