ENHANCEMENT OF PROBIOTIC VIABILITY IN BIO-YOGHURT

El-Dieb, Samia M.; Abd Rabo, Fawziya H.R.; Badran, Sanaa M.; Abd El-Fattah, A. M.; Elshaghabee, F. M. F.

doi:10.21608/jfds.2009.113979

ENHANCEMENT OF PROBIOTIC VIABILITY IN BIO-YOGHURT

Document Type : Original Article

Authors

Dairy Dept., Fac. of Agric. Cairo Univ.

10.21608/jfds.2009.113979

Abstract

The growth behavior and acid production of Lactobacillus casei -01 and Bifidobacterium bifidum Bb-12 in bio-yoghurt made with three different yoghurt starter cultures (YC- Fast 1, YC-380 and YC-180) were investigated. The titratable acidity was increased rapidly in yoghurt samples made with YC fast-1, compared wih the other yoghurt strains. The coagulation time was 3, 3.5 and 4 h for bio-yoghurt made with YC fast-1, YC-380 and YC-180 respectively. The total viable counts of L. casei and B. bifidum were the highest in bio- yoghurt samples made with YC-180 at the end of fermentation period (4h). Effect of some techniques on the viability of probiotics bacteria was also studied. Microencapsulation of probiotics, addition of heat shocked yoghurt starter or nonviable K. lactis NRRL Y-8279 had an enhancement effect on the viability of probiotics. Microbiologically, all fresh and stored yoghurt samples were free from coliform and molds & yeasts. Organoleptically, bi-yoghurt made with microencapsulated bacteria or with the addition of nonviable cells had higher scores for acceptability compared with the others.