An application of selected enterococci using Bifidobacterium animalis subsp. lactis BB-12 in set-style probiotic yoghurt-like products

YERLİKAYA O., Saygili D., AKPINAR A.

Food Bioscience, cilt.41, 2021 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 41
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.fbio.2021.101096
  • Dergi Adı: Food Bioscience
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts, INSPEC
  • Anahtar Kelimeler: Bifidobacterium animalis subsp. lactis BB-12, Enterococci, Probiotic yoghurt, Starter cultures, Yoghurt bacteria, Yoghurt-like products
  • Manisa Celal Bayar Üniversitesi Adresli: Evet

Özet

The present study aimed to develop a novel dairy product by combining Bifidobacterium lactis subsp. lactis BB-12® with proven probiotic properties with Enterococcus faecium K67E3 and Enterococcus durans K63E1, which possess potential probiotic properties. Physicochemical, textural and viscosity properties, microbiological, and sensorial attributes of set-style probiotic yoghurt-like products were analysed during the storage at 4 °C for 21 days. The starter culture type had an effect (p < 0.05) on physicochemical, textural and viscosity properties of probiotic yoghurt-like products. High probiotic viability was determined in all samples except for the LD sample containing a combination of Bifidobacterium animalis subsp. lactis BB-12® and Enterococcus durans K63E1. The use of starter culture combination containing Streptococcus thermophilus, Bifidobacterium animalis subsp. lactis BB-12® and Enterococcus durans K63E1 (TLD) in the probiotic yoghurt-like product yielded better textural parameters, apparent viscosity, and improved sensory attributes. Although Enterococcus genera are not thought to be completely safe for use in human food so far, as a result of the research findings, it would be of interest for the dairy industry in the development of novel probiotic dairy products.