Effect of Probiotic Lactic Acid Bacteria (LAB) on the Quality and Safety of Greek Yogurt
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>Lac...
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MDPI AG
2022-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/23/3799 |
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| author | So-Young Yang Ki-Sun Yoon |
| author_facet | So-Young Yang Ki-Sun Yoon |
| author_sort | So-Young Yang |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-09T17:47:22Z |
| format | Article |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T17:47:22Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-4f597eeada694748917e700c368f78b22023-11-24T10:58:45ZengMDPI AGFoods2304-81582022-11-011123379910.3390/foods11233799Effect of Probiotic Lactic Acid Bacteria (LAB) on the Quality and Safety of Greek YogurtSo-Young Yang0Ki-Sun Yoon1Department of Food and Nutrition, College of Human Ecology, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of KoreaDepartment of Food and Nutrition, College of Human Ecology, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of KoreaGreek 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.https://www.mdpi.com/2304-8158/11/23/3799Greek yogurt<i>Lactobacillus gasseri</i> BNR17<i>Lactobacillus plantarum</i> HY7714enterohaemorrhagic <i>E. coli</i>preference test |
| spellingShingle | So-Young Yang Ki-Sun Yoon Effect of Probiotic Lactic Acid Bacteria (LAB) on the Quality and Safety of Greek Yogurt Foods Greek yogurt <i>Lactobacillus gasseri</i> BNR17 <i>Lactobacillus plantarum</i> HY7714 enterohaemorrhagic <i>E. coli</i> preference test |
| title | Effect of Probiotic Lactic Acid Bacteria (LAB) on the Quality and Safety of Greek Yogurt |
| title_full | Effect of Probiotic Lactic Acid Bacteria (LAB) on the Quality and Safety of Greek Yogurt |
| title_fullStr | Effect of Probiotic Lactic Acid Bacteria (LAB) on the Quality and Safety of Greek Yogurt |
| title_full_unstemmed | Effect of Probiotic Lactic Acid Bacteria (LAB) on the Quality and Safety of Greek Yogurt |
| title_short | Effect of Probiotic Lactic Acid Bacteria (LAB) on the Quality and Safety of Greek Yogurt |
| title_sort | effect of probiotic lactic acid bacteria lab on the quality and safety of greek yogurt |
| topic | Greek yogurt <i>Lactobacillus gasseri</i> BNR17 <i>Lactobacillus plantarum</i> HY7714 enterohaemorrhagic <i>E. coli</i> preference test |
| url | https://www.mdpi.com/2304-8158/11/23/3799 |
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