Probiotic Strawberry Yogurts: Microbiological, Chemical and Sensory Properties

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 investig...

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Published inProbiotics and antimicrobial proteins Vol. 10; no. 1; pp. 64 - 70
Main Authors Turgut, Tamer, Cakmakci, Songül
Format Journal Article
LanguageEnglish
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
Online AccessGet full text
ISSN1867-1306
1867-1314
1867-1314
DOI10.1007/s12602-017-9278-6

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Abstract 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.
AbstractList 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.
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.
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.
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.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.
Author Cakmakci, Songül
Turgut, Tamer
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  fullname: Cakmakci, Songül
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Keywords Probiotic yogurt
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Strawberry yogurt
B. bifidum
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SSID ssj0066320
Score 2.2905064
Snippet This study was performed to determine the viability of Lactobacillus acidophilus and Bifidobacterium bifidum in yogurt made with strawberry marmalade (SM) and...
This study was performed to determine the viability of Lactobacillus acidophilus and Bifidobacterium bifidum in yogurt made with strawberry marmalade (SM) and...
SourceID proquest
pubmed
crossref
springer
SourceType Aggregation Database
Index Database
Enrichment Source
Publisher
StartPage 64
SubjectTerms 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
Title Probiotic Strawberry Yogurts: Microbiological, Chemical and Sensory Properties
URI https://link.springer.com/article/10.1007/s12602-017-9278-6
https://www.ncbi.nlm.nih.gov/pubmed/28417292
https://www.proquest.com/docview/1889384036
https://www.proquest.com/docview/2101326704
Volume 10
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