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The objective of this work was to investigate the survival of autochthonous,   potentially probiotic bacteria Lactobacillus plantarum 564, and the influence   of long-chain polyunsaturated fatty acid omega-3 (omega-3 PUFA) fish oil   fortification on the sensory quality of yoghurt. Three variants of yoghurt   were produced using starter cultures of Lactobacillus delbrueckii ssp.   bulgaricus and Streptococcus thermophilus (Chr. Hansen, Denmark), and the   potentially probiotic Lactobacillus plantarum 564 (Culture Collection of the   Department for Industrial Microbiology, Faculty of Agriculture, University of   Belgrade) as follows: (1) without omega-3 PUFA; (2) with 100 mg/l omega-3   PUFA; and (3) with 200mg/l omega-3 PUFA. The survival of potential probiotic   Lb. plantarum 564, the changes of starter bacteria counts, changes of pH   values, as well as sensory evaluation, were examined during 3 weeks of   yoghurt storage. Cells of Lb. plantarum 564 were maintained at >108 cfug−1.   Starter bacteria counts were >107 cfug−1 for streptococci and >106 cfug−1 for   lactobacilli. The changes of pH were within normal pH of fermented milks.   Sensory evaluation showed that all variants of yoghurt produced with Lb.   plantarum 564 and 2 concentrations of omega-3 polyunsaturated fatty acids had   a high sensory quality (above 90% of maximal quality), and which did not   change significantly throughout the examined storage period. Although the   sensory quality of the control sample was evaluated as better, the   experimental samples fortified with fish oil were also characterized with   very acceptable sensory properties. Results of high viability of potential   probiotic Lb. plantarum 564, as well as very acceptable yoghurt sensory   properties, indicate that this strain can be successfully used in the   production of yoghurt fortified with PUFA omega-3 fish oil as a new   functional dairy product. [Projekat Ministarstva nauke Republike Srbije, br.   III 046010 i br. 046009

The application of autochthonous potential of probiotic lactobacillus plantarum 564 in fish oil fortified yoghurt production