Development of Low-Lactose Probiotic Yogurt Drinks with Lactiplanti-bacillus plantarum subsp. plantarum Dad-13: Physicochemical and Sensory Characteristics
Applied Food Biotechnology,
Vol. 11 No. 1 (2024),
18 November 2023
,
Page e6
https://doi.org/10.22037/afb.v11i1.41903
Abstract
Background and Objective: Lactose intolerance is a prevalent clinical syndrome due to consumption dairy products. Development of low-lactose products may help consumers to receive nutrition of dairy products without negative health effects. The aim of this study was to investigate survival, physicochemical and sensory characteristics of low-lactose yogurt drinks produced with probiotic Lactiplantibacillus plantarum subsp. plantarum Dad-13 during cold storage.
Material and Methods: Low-lactose milk was inoculated with probiotics in fermentation process of yogurt at 37, 39 and 42 °C while the growth of lactic acid bacteria and pH were monitored. Prepared yogurt drink was stored at 4 °C for 35 days and characterized for microbial and physicochemical aspects.
Results and Conclusion: Lactiplantibacillus plantarum subsp. plantarum Dad-13 showed high count at all the three temperature and reached to 7.64-8.96 log CFU.ml-1 at 37 °C within 36 h when cultured with yogurt. During the 35-d storage, cell viability of Lactiplantibacillus plantarum Dad-13 was 7.79 log CFU.ml-1. Furthermore, sensory assessment significantly increased (p≤0.05) for odor, viscosity, taste and total acceptability, compared to the non-probiotic yogurt.
Conflict of interest: The authors declare no conflict of interest.
How to Cite
References
References
- Storhaug CL, Fosse SK, Fadnes L.T. Country, regional and global estimates for lactose malabsorption in adults: A systematic review and meta-analysis. Lancet Gastroenterol Hepatol. 2017: 2(10).
https://doi.org/10.1016/S2468-1253(17)30154-1
- Dewiasty E, Setiati S, Agustina R, Roosheroe AG, Abdullah M, Istanti R, de Groot LCPGM. Prevalence of lactose intolerance and nutrients intake in an older population regarded as lactase non-persistent. Clin Nutr ESPEN. 2021: 43, 317-321.
https://doi.org/10.1016/j.clnesp.2021.03.033
- Di Costanzo M, Berni Canani R: Lactose Intolerance: common misunderstandings. Ann Nutr Metab 2018; 73: 30-37.
https://doi.org/10.1159/000493669
- Catanzaro R, Sciuto M, Marotta F. Lactose intolerance-old and new knowledge on pathophysiological mechanisms, diagnosis and treatment. SN Compr Clin Med. 2021; 3: 499-509.
https://doi.org/10.1007/s42399-021-00792-9
- Ugidos-Rodriguez S, Matallana-Gonzalez MC , Sanchez-Mata MC. Lactose malabsorption and intolerance: A review Food Funct. 2018 15; 9(8): 4056-4068.
https://doi.org/10.1039/c8fo00555a
- Szilagyi A, Ishayek N. Lactose intolerance, dairy avoidance and treatment options. Nutrients. 2018:15; 10(12):1994.
https://doi.org/10.3390/nu10121994
- McCain HR, Kaliappan S, Drake MA. Invited review: sugar reduction in dairy products. J Dairy Sci. 2018; 101: 8619-8640.
https://doi.org/10.3168/jds.2017-14347
- Hodges JK, Cao S, Cladis DP, Weaver CM. Lactose into-lerance and bone health: The challenge of ensuring adequate calcium intake. Nutrients. 2019; 28; 11(4):718.
https://doi.org/nu1104071.org/10.33908
- Li A; Zheng J; Han X;Yang S; Cheng S; Zhao J; ZhouW; Lu Y. Advances in low-lactose/ lactose-free dairy products and their production. Foods 2023; 12: 2553.
https://doi.org/10.3390/foods12132553
- Market insight: Dairy products and Egg: Indonesia: https://www.statista.com/outlook/emo/food/dairy-products-eggs/indonesia?currency=usd
- The codex Alimentarius Commission, Joint FAO and WHO Food Standard Program. Codex Alimentarius : Standard for Fermented Milk CXS 243-2003. 2018 2018
- Dekker Peter JT, Koenders D, Bruins Maaike J. Lactose free dairy products: Market developments, production, nutrition and health benefits. Nutrient 2019; 5(11) :551
https://doi.org/10.3390/nu11030551
- Gingold-Belfer R, Levy S, Layfer O, Pakanaev L, Niv Y, Dickman R, Perets TT. Use of a novel probiotic formulation to alleviate lactose intolerance symptoms-a pilot study. Probiotics Antimicrob Proteins. 2020; 12(1): 112-118.
https://doi.org/10.1007/s12602-018-9507-7
- Hartati AI, Pramono YB, Legowo AM. (2012). Lactose and reduction sugar concentrations, pH and the sourness of date flavored yogurt drink as probiotic beverage. J Appl Food Technol. 2012; 1(1): 1-3.
- Lang F, Wen J, Wu Z, Pan D, Linjun Wang L. Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3. Food Sci Hum Wellness. 2022; 11(2): 323-331.
https://doi.org/10.1016/j.fshw.2021.11.006
- Shori AB, Albalawi A, Al Zahrani AJ, Al-sulbi OS, Baba AS. Microbial analysis, antioxidant activity and sensory properties of yoghurt with different starter cultures during storage. Int Dairy J. 2021; 126: 105267.
https://doi.org/10.1016/j.idairyj.2021.105267
- Sarvari F, Mortazavian AM, Fazei M. Biochemical character-istics and viability of probiotic and yogurt bacteria in yogurt during the fermentation and refrigerated storage. Appl Food Biotechnol. 2014; 1(1): 55-61.
https://doi.org/10.22037/afb.v1i1.7125
- Rahayu ESM, Cahyanto L, Windiarti J, Sutriyanto T, Kandarina I, Nurfiani S, Zulaichah, E, Utami T. Effects of consumption of fermented milk containing indigenous probiotic Lactobacillus plantarum Dad-13 on the fecal microbiota of healthy Indonesian volunteers. Int J Probiot. 2016; 11: 91-98.
- Rahayu ES, Rusdan Ilhamza H, Athennia A, Rafli Kamil Z, Pramesi PC, Marsono Y, Utami T, Widada J. Safety assess-ment of indigenous probioti strain Lactobacillus plantarum Dad-13 isolated from dadih using sprague dawley rats as a model. Americe J Pharmacol Toxicol. 2019; 14(38): 47
https://doi.org/10.3844/ajptsp.2019.38.47
- Darmastuti A, Hasan PN, Wikandari R, Utami T, Rahayu ES, Suroto DA. Adhesion properties of Lactobacillus plantarum Dad-13 and Lactobacillus plantarum mut-7 on Sprague dawley rat intestine. Microorganisms 2021; 9(11): 2336.
https://doi.org/10.3390/microorganisms9112336
- Kamil RZ, Murdiati A, Juffrie M, Rahayu ES. Gut microbiota modulation of moderate undernutrition in infants through gummy Lactobacillus plantarum dad-13 consumption: A randomized double-blind controlled trial. Nutrients 2022; 14(5):1049.
https://doi.org/10.3390/nu14051049
- Tologana RD, Wikandari R, Rahayu ES, Suroto DA, Utami T. Correlation between the chemical, microbiological and sens-ory characteristics of cream cheese using a mixed and single probiotic culture. J Food Sci Technol. 2023; 60(1):181-189.
https://doi.org/10.1007/s13197-022-05603-0
- Jannah SR, Rahayu ES, Yanti R, Suroto DA, Wikandari R. Study of viability, storage stability and shelf life of probiotic instant coffee Lactiplantibacillus plantarum subsp. plantarum Dad-13 in vacuum and nonvacuum packaging at different storage temperatures. Int J Food Sci. 2022; 2022:1-7.
https://doi.org/10.1155/2022/1663772
- Guritno AJ; Aini NN; Dharmawati MS; Rahayu ES.Development of ready-to-drink tea with Lactobacillus plantarum Dad-13 based on vulnerability aspect of the production process. Food Res. 2023; 7(2): 143-153.
https://doi.org/10.26656/fr.2017.7(2).957
- Alwi ANS, Rahayu ES, Utami T, Yanti R, Suroto DA. Formulation of fruit-based probiotic drink from snake fruit (Salacca zalacca) and Lactiplantibacillus plantarum subsp. plantarum Dad-13. Curr Res Nutr Food Sci. 2023; 11(1): 351-359.
http://dx.doi.org/10.12944/CRNFSJ.11.1.26
- Nagaoka S. Yogurt production. Methods Mol Biol. 2019; 1887: 45-54.
https://doi.org/10.1007/978-1-4939-8907-2_5
- Bujalance C, Jimenez-Valera M, Moreno E, Ruiz-Bravo A. A selective differential medium for Lactobacillus plantarum. J Microbiol Methods. 2006; 66(3): 572-575.
https://doi.org/10.1016/j.mimet.2006.02.005
- Wardani SK, Cahyanto MN, Rahayu ES, Utami T. The effect of inoculum size and incubation temperature on cell growth production and curd formation during milk fermentation by Lactobacillus plantarum Dad 13. Int Food Res J. 2017; 24(3): 921-926
- Shanshan Y, Danli Y, Yiting Z, Delun M, Xinfei L, Haisu S, Xue L, Mei Y, Xiqing Y, Rina W,Junrui W. Fermentation temperature affects yogurt quality: A metabolomics study. Food Biosci. 2021; 42: 101104
https://doi.org/10.1016/j.fbio.2021.101104
- Mortazavian AM, Ehsani MR, Mousavi SM, Sohrabvandi S, dan Reinheimer JV.Combined effects of temperature-related variables on the viability of probiotic micro-organisms in yogurt. Australian J Dairy Technol.2006; 61(3): 248-252
- Turchi B, Pedonese F, Torracca B, Fratini F, Mancini S, GalieroA, Montalbano B, Cerri D, Nuvoloni R. Lactobacillus plantarum and Streptococcus thermophilus as starter cultures for a donkey milk fermented beverage. Int J Food Microbiol. 2017; 256: 54-61.
https://doi.org/10.1016/j.ijfoodmicro.2017.05.022
- Neffe-Skocinska K, Rzepkowska A, Szydłowska A, Kołożyn-Krajewska D. Trends and Possibilities of the Use of Probiotics in Food Production. In: Handbook of Food Bioengineering; Holban AM, Grumezescu A, Eds. Academic Press: Cambr-idge, MA, USA, 2018; pp. 65–94.
- Allgeyer LC, Miller MJ, Lee S-Y. Sensory and microbiol-ogical quality of yogurt drinks with prebiotics and probiotics. J Dairy Sci. 2010; 93(10): 4471-4479.
https://doi.org/10.3168/jds.2009-2582
- Savari, F, Mortazavian AM, Fazeli MR. Biochemical characteristic and viability of probiotic and yogurt bacteria during the fermentation and refrigerated storage. Appl Food Biotechnol. 2014;1 (1):55-61.
- Thais M, Gallina DA, Nabeshima EH, Ponezi AN, Anaya K, Antunes AEC, Pacheco MTB. Development of probiotic yoghurts with high protein content by ultrafiltration, NFS J. 2022; 29: 16-25
https://doi.org/10.1016/j.nfs.2022.09.003
- Tamime AY, Robinson RK. Yogurt: Science and Technology. 3rd Edition. Woodhead Publishing Ltd., Cambridge. 2007: 62-67.
- Ciron CIE, Gee VL, Kelly AL, dan Auty MAE. Modifying the microstructure of low-fat yoghurt by microfluidisation of milk at different pressures to enhance rheological and sensory properties. Food Chem. 2012 ; 130(3): 510-519.
- Pachekrepapol JA, Lucey Y. Gong R, Naran P. Azadi characterization of the chemical structures and physical prop-erties of exopolysaccharides produced by various Streptococ-cus thermophilus strains. J Dairy Sci. 2017; 100 (5): 3424-3435.
https://doi.org/10.3168/jds.2016-12125
- Sarmadi B, Nikmaram P, Mortazavian AM, Kiani H, Mousavi M. Khanniri E, Mohammadi R, da Cruz AG. High-methoxyl apple pection improves rheological properties and storage stability of the flavored probiotic yogurt drinks, compared to pomegranate pectin. Appl Food Biotechnol. 2022; 9 (2): 91-102.
https://doi.org/10.22037/afb.v9i2.37565
- Pamungkaningtyas FH, Mariyatun M, Kamil RZ, Setyawan RH, Hasan PN, Wiryohanjoyo DV, Nurfiani S, Zulaichah E, Utami IS, Utami T, dan Rahayu ES. .Sensory evaluation of yogurt-like set and yogurt-like drink produced by indigenous probiotic strains for market test. Indonesian Food Nutr Prog. 2018; 15(1): 1
- Abstract Viewed: 157 times
- pdf Downloaded: 327 times