Probiotic Strawberry Yogurts: Microbiological, Chemical and Sensory Properties.
This study was performed to determine the viability of Lactobacillus acidophilus and Bifidobacterium bifidum in yogurt made with strawberry marmalade (SM) and to examine the quality properties of probiotic yogurt. Acidity, pH, bacterial counts and sensory analysis of the yogurt samples were investigated on days 1, 3, 5, 7, 10 and 14 during storage at 4 °C. The survival rate of L. acidophilus was greater than that of B. bifidum. The viability of L. acidophilus decreased during the storage period, but B. bifidum numbers remained stable during the storage period. The highest L. acidophilus count (7.20 log cfu/g) was found in L. acidophilus + B. bifidum SM yogurt on day 1. The highest B. bifidum count (6.13 log cfu/g) was detected in yogurt containing L. acidophilus + B. bifidum SM yogurt on day 7. Yeast and mould counts of all yogurts increased during the storage period. Coliform bacteria and Staphylococcus aureus were not detected in the yogurt samples. The highest overall acceptance sensory score was observed in yogurts containing L. acidophilus. Considering the sensory and probiotic characteristics of all yogurt samples, this study suggested that strawberry yogurt with a suitable 5-7 day storage period can be produced with single L. acidophilus addition or single B. bifidum addition.
['Turgut|Tamer|T|', 'Cakmakci|Songül|S|']
D000818:Animals D000069985:Bifidobacterium bifidum D005285:Fermentation D005503:Food Additives D005511:Food Handling D061353:Food Storage D031985:Fragaria D005638:Fruit D006801:Humans D007779:Lactobacillus acidophilus D008892:Milk D019936:Probiotics D013649:Taste D015014:Yogurt
Strawberry yogurt Probiotic yogurt L. acidophilus B. bifidum