Development and properties of functional yoghurt enriched with postbiotic produced by yoghurt cultures using cheese whey and skim milk
This study aimed to examine the effects of supplementation of postbiotics derived from Streptococcus thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus (LB) in cheese whey (CW) and skim milk (SM) on antioxidant activity, viability of yoghurt starters, and quality parameters of low-fat...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-09-01
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| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2023.1276268/full |
| _version_ | 1797390310127435776 |
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| author | Sepideh Sadighbathi Sepideh Sadighbathi Per E. J. Saris Saber Amiri Amin Yousefvand |
| author_facet | Sepideh Sadighbathi Sepideh Sadighbathi Per E. J. Saris Saber Amiri Amin Yousefvand |
| author_sort | Sepideh Sadighbathi |
| collection | DOAJ |
| description | This study aimed to examine the effects of supplementation of postbiotics derived from Streptococcus thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus (LB) in cheese whey (CW) and skim milk (SM) on antioxidant activity, viability of yoghurt starters, and quality parameters of low-fat yoghurt during 22 days of storage. The LB-CW (L delbrueckii ssp. bulgaricus postbiotic-containing cheese whey) sample exhibited the highest antioxidant activity, with 18.71% inhibition (p > 0.05). This sample also showed the highest water holding capacity (77.93%; p < 0.05) and a trend toward receiving the most favorable sensory attributes (p > 0.05) compared to the other samples. The LB-CW and LB-SM yoghurt samples exhibited significantly higher body and texture scores compared to the ST-SM-fortified yoghurt (p < 0.05). However, there was no significant difference in the overall acceptability of the LB-SM and ST-SM yoghurt samples across both starters (p > 0.05). Such findings highlight the potential of postbiotics as functional ingredients to enhance the nutritional and sensory aspects of yoghurt, further contributing to its appeal as a health-promoting product. |
| first_indexed | 2024-03-08T23:09:51Z |
| format | Article |
| id | doaj.art-d578bc702d5843d8abdb166ab7d1063c |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-03-08T23:09:51Z |
| publishDate | 2023-09-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-d578bc702d5843d8abdb166ab7d1063c2023-12-15T07:42:27ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2023-09-011410.3389/fmicb.2023.12762681276268Development and properties of functional yoghurt enriched with postbiotic produced by yoghurt cultures using cheese whey and skim milkSepideh Sadighbathi0Sepideh Sadighbathi1Per E. J. Saris2Saber Amiri3Amin Yousefvand4Department of Comparative Biomedicine and Food Science, University of Padua, Padua, ItalyDepartment of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, FinlandDepartment of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, FinlandDepartment of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, IranDepartment of Microbiology, Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, FinlandThis study aimed to examine the effects of supplementation of postbiotics derived from Streptococcus thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus (LB) in cheese whey (CW) and skim milk (SM) on antioxidant activity, viability of yoghurt starters, and quality parameters of low-fat yoghurt during 22 days of storage. The LB-CW (L delbrueckii ssp. bulgaricus postbiotic-containing cheese whey) sample exhibited the highest antioxidant activity, with 18.71% inhibition (p > 0.05). This sample also showed the highest water holding capacity (77.93%; p < 0.05) and a trend toward receiving the most favorable sensory attributes (p > 0.05) compared to the other samples. The LB-CW and LB-SM yoghurt samples exhibited significantly higher body and texture scores compared to the ST-SM-fortified yoghurt (p < 0.05). However, there was no significant difference in the overall acceptability of the LB-SM and ST-SM yoghurt samples across both starters (p > 0.05). Such findings highlight the potential of postbiotics as functional ingredients to enhance the nutritional and sensory aspects of yoghurt, further contributing to its appeal as a health-promoting product.https://www.frontiersin.org/articles/10.3389/fmicb.2023.1276268/fullpostbioticsyoghurt starterscheese wheyskim milksyneresis |
| spellingShingle | Sepideh Sadighbathi Sepideh Sadighbathi Per E. J. Saris Saber Amiri Amin Yousefvand Development and properties of functional yoghurt enriched with postbiotic produced by yoghurt cultures using cheese whey and skim milk Frontiers in Microbiology postbiotics yoghurt starters cheese whey skim milk syneresis |
| title | Development and properties of functional yoghurt enriched with postbiotic produced by yoghurt cultures using cheese whey and skim milk |
| title_full | Development and properties of functional yoghurt enriched with postbiotic produced by yoghurt cultures using cheese whey and skim milk |
| title_fullStr | Development and properties of functional yoghurt enriched with postbiotic produced by yoghurt cultures using cheese whey and skim milk |
| title_full_unstemmed | Development and properties of functional yoghurt enriched with postbiotic produced by yoghurt cultures using cheese whey and skim milk |
| title_short | Development and properties of functional yoghurt enriched with postbiotic produced by yoghurt cultures using cheese whey and skim milk |
| title_sort | development and properties of functional yoghurt enriched with postbiotic produced by yoghurt cultures using cheese whey and skim milk |
| topic | postbiotics yoghurt starters cheese whey skim milk syneresis |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2023.1276268/full |
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