| Summary: | Greek yogurt is a strained yogurt with a high protein content that brings nutritional benefits. To enhance the functional benefits of Greek yogurt, Greek yogurt was prepared with various combinations of probiotic lactic acid bacteria (LAB) (<i>Streptococcus thermophilus</i>, <i>Lactobacillus bulgaricus</i>, <i>Lactobacillus gasseri</i> BNR17, and <i>Lactobacillus plantarum</i> HY7714). Effects of probiotic LAB on quality, sensory, and microbiological characteristics of Greek yogurt were then compared. Among samples, Greek yogurt fermented by <i>S. thermophilus</i> and <i>L. bulgaricus</i> showed the highest changes of pH and titratable acidity during 21 d of storage at 4 °C. Greek yogurt fermented with <i>L. plantarum</i> HY7714 had a higher viscosity than other samples. Greek yogurt fermented with <i>S. thermophilus</i>, <i>L. bulgaricus</i>, <i>L. gasseri</i> BNR17, and <i>L. plantarum</i> HY7714 showed superior physicochemical properties and received the highest preference score from sensory evaluation among samples. Overall, the population of enterohaemorrhagic <i>Escherichia coli</i> (EHEC) was more effectively reduced in Greek yogurt fermented with probiotic LAB than in commercial Greek yogurt during storage at 4, 10, and 25 °C. Thus, the addition of <i>L. gasseri</i> BNR17 and <i>L. plantarum</i> HY7714 as starter cultures could enhance the microbial safety of Greek yogurt and sensory acceptance by consumers.
|
|---|