Open AccessSensory and microbiological evaluation of probiotic yoghurt made with different types of probiotic cultures starter Lactobacillus acidophilus LA-5 ® and Bifidobacterium animalis subsp. lactis BB-12®
Author(s) -
Lily Arsanti Lestari,
F. Nuriannisa,
K. Yuliani,
D. Ratnasari,
I.N. Farida,
E.F. Azizah
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(2).188
Subject(s) - bifidobacterium animalis , starter , streptococcus thermophilus , probiotic , food science , lactobacillus acidophilus , lactobacillus , bifidobacterium , lactic acid , bacteria , chemistry , skimmed milk , microbiology and biotechnology , biology , fermentation , genetics
The incorporation of probiotic bacteria into yoghurt is believed could increase its healthbenefits such as improving intestinal health, reducing the risk of type 2 diabetes mellitusand more. The objective of this study was to evaluate the sensory and microbiologicalcharacteristics of probiotic yoghurt (PY) made with 2 types of starter cultures namelydirect vat set (DVS) cultures and heirloom (HC) cultures. Lactobacillus acidophilus LA5®and Bifidobacterium animalis subsp. lactis (BB-12®) used in this study were obtainedfrom Chr. Hansen. Conventional yoghurt (CY) was made with Lactobacillus delbrueckiisubsp. bulgaricus (Lb) and Streptococcus thermophilus (St). As much as 2% of startercultures were added into 10% skimmed milk suspension with 10% of sucrose. Lb:St ratioin CY was 1:1, whereas Lb:St:LA-5:BB-12 ratio in PY was 1:1:2:2. The mixture wasincubated at 38°C for 6-8 hrs. Total lactic acid bacteria and bifidobacteria, as well as pHvalue, were determined at 0, 1st, 2nd, 3rd, 4th week of storage. The sensory properties ofyoghurt were evaluated at the 0th week and the 4th week. The results showed that after 4weeks of storage at 4°C, the total lactic acid bacteria were slightly decreased ranging from0.26 log CFU/mL (DVS-PY) to 0.79 log CFU/mL (CY), while total bifidobacteria wasslightly decreased from 0.40 to 0.58 log CFU/mL. The pH value of CY was significantlydecreased after 4 weeks of storage, while the pH values of DVS-PY and HC-PY were notsignificantly different. The result from the Triangle test revealed that DVS-PY has similarsensory properties with CY whereas HC-PY has less thickness. In general, the sensoryproperties of CY and PY were slightly decreased after 4 weeks of storage at 4°C. Inconclusion, incorporation of probiotic bacteria in yoghurt with DVS starter culture givebetter microbiological and sensory properties compared to HC starter culture.