Characterization of Caulerpa racemosa yogurt processed using Lactobacillus bulgaricus and Streptococcus thermophilus

Lactic acid bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus inyogurt maintains the balance of the intestinal microflora by suppressing the growth ofharmful bacteria. Dietary fibre and functional compounds in probiotic drinks also have agood effect on health. The modification of low-fat probiotic drinks is a value-addedproduct and can be classified as a healthy drink. Caulerpa racemosa is a Chlorophyceaeseaweed with high food fibre and functional compounds, including phenolic andchlorophyll as antioxidants. This study aimed to determine the effect of different lacticacid bacteria on the characteristics of the probiotic drink products by combining C.racemosa with low-fat cow’s milk. C. racemosa and low-fat cow’s milk with a ratio of 3:4was fermented with Lactobacillus bulgaricus (A), Streptococcus thermophilus (B), and acombination of both (C). The products were analysed for protein and fat content, dietaryfibre, total phenolic content, antioxidants activity, total lactic acid bacteria, total acid, pH,and with a sensory test for consumer preference. The addition of the different lactic acidbacteria had effects on the fat, antioxidants, dietary fibre, and total acid contents, whileprotein and total phenolic contents were not significantly different. The combination of L.bulgaricus and S. thermophilus produced a probiotic drink with the lowest amount ofdietary fibre (1.27%) and total acid (0.64%), with antioxidant activity IC50 of 183.57 ppmand total phenolic content of 0.11 mg GAE/g. The preference test showed that thepanellists preferred yogurt fermented with L. bulgaricus and S. thermophilus for its aroma,texture, and colour.