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Microbial and Physiochemical Changes in Yoghurts Containing Different Lactobacillus Delbrueckii Subsp. Bulgaricus Strains in Association With Lactobacillus Plantarum As an Adjunct Culture Publisher



Mirlohi M1 ; Soleimanianzad S2 ; Dokhani S3 ; Sheikhzeinodin M3
Authors
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Authors Affiliations
  1. 1. Food Security Research Center, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, PO Box 8174-73461, Iran
  2. 2. Institute of Biotechnology and Bioengineering, Isfahan University of Technology, Isfahan, PO Box 84156-83111, Iran
  3. 3. Department of Food science and Technology, Faculty of Agriculture, Isfahan University of Technology, Isfahan, PO Box 84156-83111, Iran

Source: International Journal of Dairy Technology Published:2014


Abstract

Two strains of slow and normal acid-producing Lactobacillus delbrueckii subsp. bulgaricus, mixed separately with Streptococcus thermophilus, were used in the preparation of yoghurt with or without Lactobacillus plantarum A7. Viable cell counts of lactic bacteria, pH, lactic acid and acetic acid concentrations, soluble nitrogen content, spontaneous syneresis, viscosity and firmness were studied at selected points during the refrigerated storage period. Results showed that survival of L. plantarum A7 in yoghurt was independent of the acidification capability of L. delbrueckii subsp. bulgaricus strains which had already been characterised in their pure culture. Thus, in the preparation of probiotic yoghurt, using slow acid-producing L. delbrueckii subsp. bulgaricus strain in combination with nondairy lactobacilli postfermentation acidification is not restricted but instability in other physicochemical properties of the yoghurt may be expected. © 2014 Society of Dairy Technology.
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