The impact of incorporating Lactobacillus acidophilus bacteriocin with inulin and FOS on yogurt quality
Abstract The current study aimed to figure out the effect of using a combination of 2% inulin, and 2% Fructo-oligosaccharides (FOS) with Lactobacillus acidophilus and their bacteriocin on some yogurt properties such as coagulation time, extending the shelf life of set yogurt and its microbiological...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2022-08-01
|
| Series: | Scientific Reports |
| Online Access: | https://doi.org/10.1038/s41598-022-17633-x |
| _version_ | 1798038099087851520 |
|---|---|
| author | Heba Hussien Hagar S. Abd-Rabou Marwa A. Saad |
| author_facet | Heba Hussien Hagar S. Abd-Rabou Marwa A. Saad |
| author_sort | Heba Hussien |
| collection | DOAJ |
| description | Abstract The current study aimed to figure out the effect of using a combination of 2% inulin, and 2% Fructo-oligosaccharides (FOS) with Lactobacillus acidophilus and their bacteriocin on some yogurt properties such as coagulation time, extending the shelf life of set yogurt and its microbiological quality, also the acceptance by consumers. The results indicated that coagulation time increased by 22.75% in yogurts prepared with Lactobacillus acidophilus and their bacteriocins compared to the control, and titratable acidity increased gradually in all treatments during storage. Hence control acidity (%) increased from 0.84 ± 0.02A at zero time to 1.23 ± 0.03A after 14 days of cold storage, while treatment (T4) was 0.72 ± 0.01C at zero time and reached 1.20 ± 0.5A after 39 days at the same conditions. The sensory properties showed the superiority of inulin, FOS, and Lactobacillus acidophilus bacteriocin groups. Lactobacillus bulgaricus, Streptococcus thermophiles, and Lactobacillus acidophilus count increased in the treatments compared to the control group, with an extended shelf life to 39 days of storage in the medicines containing lactobacillus acidophilus bacteriocin. Coliforms, Moulds, and yeasts did not detect in the treatments comprising 2% inulin, 2% FOS, and lactobacillus acidophilus bacteriocin for 39 days of refrigerated storage. This study proved that 2% inulin, 2% FOS, and Lactobacillus acidophilus bacteriocin fortification extended the shelf life by more than 5 weeks. |
| first_indexed | 2024-04-11T21:35:35Z |
| format | Article |
| id | doaj.art-30ae7b6b415143fb8ddbefaac98d46b8 |
| institution | Directory Open Access Journal |
| issn | 2045-2322 |
| language | English |
| last_indexed | 2024-04-11T21:35:35Z |
| publishDate | 2022-08-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | Scientific Reports |
| spelling | doaj.art-30ae7b6b415143fb8ddbefaac98d46b82022-12-22T04:01:46ZengNature PortfolioScientific Reports2045-23222022-08-011211810.1038/s41598-022-17633-xThe impact of incorporating Lactobacillus acidophilus bacteriocin with inulin and FOS on yogurt qualityHeba Hussien0Hagar S. Abd-Rabou1Marwa A. Saad2Department of Food Hygiene and Control, Faculty of Veterinary Medicine, University of Sadat CityFood Technology Department, Arid Lands Cultivation Research Institute, The City of Scientific Research and Technological Applications (SRTA-City)Food Hygiene and Control Department, Faculty of Veterinary Medicine, Menoufia UniversityAbstract The current study aimed to figure out the effect of using a combination of 2% inulin, and 2% Fructo-oligosaccharides (FOS) with Lactobacillus acidophilus and their bacteriocin on some yogurt properties such as coagulation time, extending the shelf life of set yogurt and its microbiological quality, also the acceptance by consumers. The results indicated that coagulation time increased by 22.75% in yogurts prepared with Lactobacillus acidophilus and their bacteriocins compared to the control, and titratable acidity increased gradually in all treatments during storage. Hence control acidity (%) increased from 0.84 ± 0.02A at zero time to 1.23 ± 0.03A after 14 days of cold storage, while treatment (T4) was 0.72 ± 0.01C at zero time and reached 1.20 ± 0.5A after 39 days at the same conditions. The sensory properties showed the superiority of inulin, FOS, and Lactobacillus acidophilus bacteriocin groups. Lactobacillus bulgaricus, Streptococcus thermophiles, and Lactobacillus acidophilus count increased in the treatments compared to the control group, with an extended shelf life to 39 days of storage in the medicines containing lactobacillus acidophilus bacteriocin. Coliforms, Moulds, and yeasts did not detect in the treatments comprising 2% inulin, 2% FOS, and lactobacillus acidophilus bacteriocin for 39 days of refrigerated storage. This study proved that 2% inulin, 2% FOS, and Lactobacillus acidophilus bacteriocin fortification extended the shelf life by more than 5 weeks.https://doi.org/10.1038/s41598-022-17633-x |
| spellingShingle | Heba Hussien Hagar S. Abd-Rabou Marwa A. Saad The impact of incorporating Lactobacillus acidophilus bacteriocin with inulin and FOS on yogurt quality Scientific Reports |
| title | The impact of incorporating Lactobacillus acidophilus bacteriocin with inulin and FOS on yogurt quality |
| title_full | The impact of incorporating Lactobacillus acidophilus bacteriocin with inulin and FOS on yogurt quality |
| title_fullStr | The impact of incorporating Lactobacillus acidophilus bacteriocin with inulin and FOS on yogurt quality |
| title_full_unstemmed | The impact of incorporating Lactobacillus acidophilus bacteriocin with inulin and FOS on yogurt quality |
| title_short | The impact of incorporating Lactobacillus acidophilus bacteriocin with inulin and FOS on yogurt quality |
| title_sort | impact of incorporating lactobacillus acidophilus bacteriocin with inulin and fos on yogurt quality |
| url | https://doi.org/10.1038/s41598-022-17633-x |
| work_keys_str_mv | AT hebahussien theimpactofincorporatinglactobacillusacidophilusbacteriocinwithinulinandfosonyogurtquality AT hagarsabdrabou theimpactofincorporatinglactobacillusacidophilusbacteriocinwithinulinandfosonyogurtquality AT marwaasaad theimpactofincorporatinglactobacillusacidophilusbacteriocinwithinulinandfosonyogurtquality AT hebahussien impactofincorporatinglactobacillusacidophilusbacteriocinwithinulinandfosonyogurtquality AT hagarsabdrabou impactofincorporatinglactobacillusacidophilusbacteriocinwithinulinandfosonyogurtquality AT marwaasaad impactofincorporatinglactobacillusacidophilusbacteriocinwithinulinandfosonyogurtquality |