Probiotic Strawberry Yogurts: Microbiological, Chemical and Sensory Properties

• Published in: Probiotics and antimicrobial proteins Vol. 10; no. 1; pp. 64 - 70
• Main Authors: Turgut, Tamer, Cakmakci, Songül
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.03.2018
• Subjects: acidity; Animals; Applied Microbiology; Bifidobacterium bifidum; Bifidobacterium bifidum - growth & development; Bifidobacterium bifidum - metabolism; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; coliform bacteria; Fermentation; Food Additives - analysis; Food Handling; Food Storage; Fragaria - chemistry; Fragaria - microbiology; Fruit - chemistry; Fruit - microbiology; Humans; Lactobacillus acidophilus; Lactobacillus acidophilus - growth & development; Lactobacillus acidophilus - metabolism; Microbiology; Milk - chemistry; Milk - microbiology; molds (fungi); Nutrition; plate count; probiotics; Probiotics - analysis; Protein Science; sensory evaluation; sensory properties; Staphylococcus aureus; storage temperature; storage time; strawberries; survival rate; Taste; viability; yeasts; yogurt; Yogurt - analysis; Yogurt - microbiology; Probiotic yogurt; .; Strawberry yogurt; B. bifidum; L. acidophilus
• ISSN: 1867-1306; 1867-1314; 1867-1314
• DOI: 10.1007/s12602-017-9278-6

This study was performed to determine the viability of Lactobacillus acidophilus and Bifidobacterium bifidum in yogurt made with strawberry marmalade (SM) and to examine the quality properties of probiotic yogurt. Acidity, pH, bacterial counts and sensory analysis of the yogurt samples were investigated on days 1, 3, 5, 7, 10 and 14 during storage at 4 °C. The survival rate of L . acidophilus was greater than that of B . bifidum. The viability of L . acidophilus decreased during the storage period, but B . bifidum numbers remained stable during the storage period. The highest L . acidophilus count (7.20 log cfu/g) was found in L . acidophilus + B . bifidum SM yogurt on day 1. The highest B . bifidum count (6.13 log cfu/g) was detected in yogurt containing L . acidophilus + B. bifidum SM yogurt on day 7. Yeast and mould counts of all yogurts increased during the storage period. Coliform bacteria and Staphylococcus aureus were not detected in the yogurt samples. The highest overall acceptance sensory score was observed in yogurts containing L . acidophilus . Considering the sensory and probiotic characteristics of all yogurt samples, this study suggested that strawberry yogurt with a suitable 5–7 day storage period can be produced with single L . acidophilus addition or single B . bifidum addition.