| Summary: | A probiotic yogurt drink is one of the most popular healthy beverages that has the ability to improve the intestinal microbiota balance, hence its benefits for consumer’s wellbeing. The objective of this study was to examine the capability of probiotic Lactiplantibacillus plantarum subsp. plantarum Dad-13 could be utilized as a co-culture in the manufacture of yogurt drink using Streptococcus thermophilus and Lactobacillus bulgaricus starter cultures. The fermentation temperatures of 37 C, 39 C, and 42 C were selected to establish the optimal fermentation temperature. Lactiplantibacillus plantarum subsp. plantarum Dad-13 are able to grow and synergize with yogurt starter culture at 37 C so that future impact the growth of probiotic bacteria positively, yet required 36 hours of fermentation. Viability, pH and titratable acidity were also evaluated during 5 weeks of storage at 4 °C. The overall amount of lactic acid bacteria was 108 CFU/ml, and the number of probiotic cells was 107 CFU/ml till the end of storage. The pH decreased while the titratable acidity increased during storage. Based on the sensory evaluation, the panelists preferred yogurt with the addition of probiotics because it has a sweeter and sour taste. Thus, Lactiplantibacillus plantarum subsp. plantarum Dad-13 were capable to be utilized as co-culture in making probiotic yogurt drink.
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