Sensory and microbiological evaluation of probiotic yoghurt made with different types of probiotic cultures starter Lactobacillus acidophilus LA-5 and Bifidobacterium animalis subsp. lactis BB-12

Ratnasari D., . and Nuriannisa F., . and Farida I. N., . and Lestari L. A., . and Yuliani K., . and Azizah E. F., . Sensory and microbiological evaluation of probiotic yoghurt made with different types of probiotic cultures starter Lactobacillus acidophilus LA-5 and Bifidobacterium animalis subsp. lactis BB-12. pp. 64-69. ISSN 2550-2166

The incorporation of probiotic bacteria into yoghurt is believed could increase its health benefits such as improving intestinal health reducing the risk of type 2 diabetes mellitus and more. The objective of this study was to evaluate the sensory and microbiological characteristics of probiotic yoghurt (PY) made with 2 types of starter cultures namely direct vat set (DVS) cultures and heirloom (HC) cultures. Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis (BB-12 ) used in this study were obtained from Chr. Hansen. Conventional yoghurt (CY) was made with Lactobacillus delbrueckii subsp. bulgaricus (Lb) and Streptococcus thermophilus (St). As much as 2 of starter cultures were added into 10 skimmed milk suspension with 10 of sucrose. Lb:St ratio in CY was 1:1 whereas Lb:St:LA-5:BB-12 ratio in PY was 1:1:2:2. The mixture was incubated at 38C for 6-8 hrs. Total lactic acid bacteria and bifidobacteria as well as pH value were determined at 0 1st 2nd 3rd 4th week of storage. The sensory properties of yoghurt were evaluated at the 0 week and the 4 week. The results showed that after 4 weeks of storage at 4C the total lactic acid bacteria were slightly decreased ranging from 0.26 log CFU/mL (DVS-PY) to 0.79 log CFU/mL (CY) while total bifidobacteria was slightly decreased from 0.40 to 0.58 log CFU/mL. The pH value of CY was significantly decreased after 4 weeks of storage while the pH values of DVS-PY and HC-PY were not significantly different. The result from the Triangle test revealed that DVS-PY has similar sensory properties with CY whereas HC-PY has less thickness. In general the sensory properties of CY and PY were slightly decreased after 4 weeks of storage at 4C. In conclusion incorporation of probiotic bacteria in yoghurt with DVS starter culture give better microbiological and sensory properties compared to HC starter culture.

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Abstract

The incorporation of probiotic bacteria into yoghurt is believed could increase its health benefits such as improving intestinal health reducing the risk of type 2 diabetes mellitus and more. The objective of this study was to evaluate the sensory and microbiological characteristics of probiotic yoghurt (PY) made with 2 types of starter cultures namely direct vat set (DVS) cultures and heirloom (HC) cultures. Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis (BB-12 ) used in this study were obtained from Chr. Hansen. Conventional yoghurt (CY) was made with Lactobacillus delbrueckii subsp. bulgaricus (Lb) and Streptococcus thermophilus (St). As much as 2 of starter cultures were added into 10 skimmed milk suspension with 10 of sucrose. Lb:St ratio in CY was 1:1 whereas Lb:St:LA-5:BB-12 ratio in PY was 1:1:2:2. The mixture was incubated at 38C for 6-8 hrs. Total lactic acid bacteria and bifidobacteria as well as pH value were determined at 0 1st 2nd 3rd 4th week of storage. The sensory properties of yoghurt were evaluated at the 0 week and the 4 week. The results showed that after 4 weeks of storage at 4C the total lactic acid bacteria were slightly decreased ranging from 0.26 log CFU/mL (DVS-PY) to 0.79 log CFU/mL (CY) while total bifidobacteria was slightly decreased from 0.40 to 0.58 log CFU/mL. The pH value of CY was significantly decreased after 4 weeks of storage while the pH values of DVS-PY and HC-PY were not significantly different. The result from the Triangle test revealed that DVS-PY has similar sensory properties with CY whereas HC-PY has less thickness. In general the sensory properties of CY and PY were slightly decreased after 4 weeks of storage at 4C. In conclusion incorporation of probiotic bacteria in yoghurt with DVS starter culture give better microbiological and sensory properties compared to HC starter culture.

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Item Type:	Article
AGROVOC Term:	Probiotics
AGROVOC Term:	Starter cultures
AGROVOC Term:	Yoghurt
AGROVOC Term:	Bifidobacterium
AGROVOC Term:	Lactobacillus acidophilus
AGROVOC Term:	Lactobacillus delbrueckii
AGROVOC Term:	Streptococcus thermophilus
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Microbiological analysis
AGROVOC Term:	Health care
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10801

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