Biochemical Characteristics and Viability of Probiotic and Yogurt Bacteria in Yogurt during the Fermentation and Refrigerated Storage
Applied Food Biotechnology,
Vol. 1 No. 1 (2014),
25 September 2014
AbstractThis research aimed to investigate the viability of probiotic bacteria (Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12) and yogurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) in yogurt during the fermentation, immediately after fermentation and during refrigerated storage (21 d, 4˚C). Also the biochemical characteristics of milk as affected by the commercial 4-strain mixed starter culture were investigated. Storage time affected the viability of all bacterial species. The concentration of lactic acid during the fermentation increased in parallel with the titrable acidity, and the concentration of acetic acid was proportional to the viability of Bifidobacterium lactis. The acetaldehyde level was decreased in the yogurt from day 0 up to the end of the storage. Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus were multiplied considerably during the fermentation. Streptococcus thermophilus could maintain its viability to the highest level, but Lactobacillus delbrueckii ssp. bulgaricus lost its viability rapidly during the cold storage compared to Streptococcus thermophilus. The multiplication and viability of probiotic bacteria were also influenced by the associative strains and species of yogurt organisms. Bifidobacteria counts were satisfactory. The loss of viability for bifidobacteria was gradual and steady during the storage, and they showed good stability during the storage as compared to Lactobacillus acidophilus.
- Lactobacillus acidophilus
How to Cite
- FAO/WHO. Health and Nutritional Properties of Probiotics in Food including Powder Milk with Live Lactic Acid Bacteria. Report of a Joint FAO/WHO Expert Consultation on Evaluation of Health and Nutritional Properties of Probiotics in Food Including Powder Milk with Live Lactic Acid Bacteria. Cordoba, Argentina October, 2001: 1-4.
- Shah NP. Functional cultures and health benefits. Int Dairy J. 2007; 17: 1262-1277.
- Tamime AY, Robinson RK. Yoghurt science and technology. CRC Press, New York, USA, 2001; p. 619.
- Cenci G, Rossi J, Trotta F, Caldini G. Lactic acid bacteria isolated from dairy products inhibits genotoxic effect of 4-nitroquinoline-1-oxide in SOS-chromotest. Syst Appl Microbiol. 2002; 25: 483-90.
- Beheshtipur H, Mortazavian AM, Haratian P, Khosravi K. Effect of chlorella and Arthrospira platensis addition on viability of probiotic bacteria in yogurt and its biochemical properties. Euro Food Res Technol. 2012; 235: 1230- 1239
- Korbekandi H, Mortazavian A.M and Iravani S. Technology and stability of probiotic in fermented milks. In: Shah N, editor. Probiotic and Prebiotic Foods: Technology, Stability and Benefits to the Human Health. New York: Nova Science Publishers Ltd. 2011; 131-169.
- Sadeghdar Y, Mortazavian AM, Ehsani A. Survival and activity of 5 probiotic
lactobacilli strains in 2 types of flavored fermented milk. Food Sci Biotechnol. 2012; 21: 151-157.
- Serovsika T, Faenova S, Yordanova T. Identification of lactic acid bacteria from goat, milk and cheese. J Cult Collect. 2002; 3: 41-52.
- Mortazavian AM, Ghorbanipour S, Mohammadifar MA. Biochemical properties and viable probiotic population of yogurt at different bacterial inoculation rates and incubation temperatures. Philipp Agric Scientist. 2011; 94: 159-164.
- Mortazavian AM, Khosrokhavar R, Rastgar H, Mortazaei GR. Effects of dry matter standardization order on biochemical and microbiological characteristics of Doogh (Iranian fermented milk drink). Ital J Food Sci. 2010; 1: 98-104.
- Mortazavian AM, Mohammadi R, Sohrabvandi S. The starter culture characteristics of probiotic microorganisms in fermented milks. Engineering in Life Sciences. 2012; 12: 399-409.
- Martin F, Cachon R, Pernin K, De Coninck J, Gervais P, Guichard E, Cayot N. Effect of oxidoreduction potential on aroma biosynthesis by lactic acid bacteria in nonfat yogurt. J Dairy Sci. 2011; 942: 614-622.
- Shafiee G, Mortazavian AM, Mohammaifar MA. Combined effect of dry matter content, incubation temperature and final pH of fermentation on biochemical and microbiological characteristics of probiotic fermented milk. Afr J Microbiol Res. 2010; 4: 1265-1274.
- Silva J, Carvalho AS, Gibbs Paul A. Effect of stress on cells of Lactobacillus delbruckii spp. bulgaricus. J Food Thechnol. 2005; 3: 479-490.
- ISIRI 13772. Milk products- Enumeration of presumptive bifidobacteria colony count technique at 37ºC. 2011. [in Persian].
- Kieronczyk A, Cachon R, Feron G, Yvon M. Addition of oxidizing or reducing agents to the reaction medium influences amino acid conversion to aroma compounds by Lactococcus lactis. J Appl Microbiol. 2006; 1015: 1114-1122.
- Donkor ON, Henriksson A, Vasiljevic T, Shah NP. Effect of acidification on the activity of probiotic in yogurt during cold storage. Int Dairy J. 2006; 16: 1181-1189.
- Ng EW, Yeung M, Tong PS. Effects of yogurt starter cultures on the survival of Lactobacillus acidophilus. Int J Food Microbiol. 2011; 145: 169-175.
- ISIRI 7714. Yogurt-identification of yogurt producer microorganisms
(Streptococcus thermophilus, Lactobacillus delbrueckii ssp. blgaricus). 2004. [in Persian].
- ISIRI 9616. Milk products: Enumeration of presumptive lactobacillus acidophilus on selective medium – Colony-count technique at 37°C. 2007. [in Persian].
- Güler Z, Taşdelen A, Şenol H, Kerimoğlu N. The determination of volatile compound in set up yogurts using static headspace gas chromato-graphy method. GIDA/J Food. 2009; 34: 137-142.
- Tamime AY, Saarela M, Korslund-Sondergaard A, Mistry VV, Shah NP. Production and maintenance of viability probiotics microorganism in dairy products. Probiotic Dairy Products, Blackwell Publishing Ltd, UK, 2005; 39-97.
- Abstract Viewed: 1702 times
- PDF Downloaded: 4143 times