Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties
The applicability of two lactic acid bacterial strains with probiotic potential and bioprotective properties as additions in the starter culture in yogurt fermentation was examined. The studied strains, <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> KZM 2-11-3 and...
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| Format: | Article |
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MDPI AG
2023-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/13/2552 |
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| author | Ramize Hoxha Yana Evstatieva Dilyana Nikolova |
| author_facet | Ramize Hoxha Yana Evstatieva Dilyana Nikolova |
| author_sort | Ramize Hoxha |
| collection | DOAJ |
| description | The applicability of two lactic acid bacterial strains with probiotic potential and bioprotective properties as additions in the starter culture in yogurt fermentation was examined. The studied strains, <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> KZM 2-11-3 and <i>Lactiplantibacillus plantarum</i> KC 5-12, inhibited the growth of <i>Kluyveromyces lactis</i>, <i>Kluyveromyces marxianus</i>, and <i>Saccharomyces cerevisiae</i>. The strain <i>L. delbrueckii</i> subsp. <i>bulgaricus</i> KZM 2-11-3 directly inhibited <i>Escherichia coli</i>. The important characteristics for the quality of the yogurt product, such as physicochemical parameters during fermentation and storage, rheological characteristics, and sensory changes during the storage of samples were determined. The yogurt samples with the strains did not differ in most parameters from the control yogurt with the commercial starter. The added strains showed stable viability in the yogurt samples during storage. The yogurt sample with <i>L. delbrueckii</i> subsp. <i>bulgaricus</i> KZM 2-11-3 and the sample with both strains based on the total evaluation were very similar to the control yogurt with the commercial starter. Using these strains as probiotic supplements to enrich the starter cultures in yogurt production will contribute to developing new products with benefits to human health. |
| first_indexed | 2024-03-11T01:41:21Z |
| format | Article |
| id | doaj.art-b4e9e16a69084110a44d087b18a7b380 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T01:41:21Z |
| publishDate | 2023-06-01 |
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| series | Foods |
| spelling | doaj.art-b4e9e16a69084110a44d087b18a7b3802023-11-18T16:34:10ZengMDPI AGFoods2304-81582023-06-011213255210.3390/foods12132552Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective PropertiesRamize Hoxha0Yana Evstatieva1Dilyana Nikolova2Department of Biotechnology, Faculty of Biology, Sofia University “St. Kliment Ohridski”, 1164 Sofia, BulgariaDepartment of Biotechnology, Faculty of Biology, Sofia University “St. Kliment Ohridski”, 1164 Sofia, BulgariaDepartment of Biotechnology, Faculty of Biology, Sofia University “St. Kliment Ohridski”, 1164 Sofia, BulgariaThe applicability of two lactic acid bacterial strains with probiotic potential and bioprotective properties as additions in the starter culture in yogurt fermentation was examined. The studied strains, <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> KZM 2-11-3 and <i>Lactiplantibacillus plantarum</i> KC 5-12, inhibited the growth of <i>Kluyveromyces lactis</i>, <i>Kluyveromyces marxianus</i>, and <i>Saccharomyces cerevisiae</i>. The strain <i>L. delbrueckii</i> subsp. <i>bulgaricus</i> KZM 2-11-3 directly inhibited <i>Escherichia coli</i>. The important characteristics for the quality of the yogurt product, such as physicochemical parameters during fermentation and storage, rheological characteristics, and sensory changes during the storage of samples were determined. The yogurt samples with the strains did not differ in most parameters from the control yogurt with the commercial starter. The added strains showed stable viability in the yogurt samples during storage. The yogurt sample with <i>L. delbrueckii</i> subsp. <i>bulgaricus</i> KZM 2-11-3 and the sample with both strains based on the total evaluation were very similar to the control yogurt with the commercial starter. Using these strains as probiotic supplements to enrich the starter cultures in yogurt production will contribute to developing new products with benefits to human health.https://www.mdpi.com/2304-8158/12/13/2552yogurtfermentationprobiotic strains<i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i><i>Lactiplantibacillus plantarum</i> |
| spellingShingle | Ramize Hoxha Yana Evstatieva Dilyana Nikolova Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties Foods yogurt fermentation probiotic strains <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> <i>Lactiplantibacillus plantarum</i> |
| title | Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties |
| title_full | Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties |
| title_fullStr | Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties |
| title_full_unstemmed | Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties |
| title_short | Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties |
| title_sort | physicochemical rheological and sensory characteristics of yogurt fermented by lactic acid bacteria with probiotic potential and bioprotective properties |
| topic | yogurt fermentation probiotic strains <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> <i>Lactiplantibacillus plantarum</i> |
| url | https://www.mdpi.com/2304-8158/12/13/2552 |
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