ENHANCEMENT OF PROBIOTIC VIABILITY IN BIO-YOGHURT | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 34, Issue 6, June 2009, Page 6321-6335 PDF (844.59 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2009.113979 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Samia M. El-Dieb; Fawziya H.R. Abd Rabo; Sanaa M. Badran; A. M. Abd El-Fattah; F. M. F. Elshaghabee | ||||
| Dairy Dept., Fac. of Agric. Cairo Univ. | ||||
| 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. | ||||
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