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Comparative Effects of Probiotic and Paraprobiotic Addition on Microbiological, Biochemical and Physical Properties of Yogurt Publisher Pubmed



Molaee Parvarei M1 ; Fazeli MR2 ; Mortazavian AM3 ; Sarem Nezhad S1 ; Mortazavi SA4 ; Golabchifar AA5 ; Khorshidian N6
Authors
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Authors Affiliations
  1. 1. Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran
  2. 2. Pharmaceutical Quality Assurance Research Center, The Institute of Pharmaceutical Sciences (TIPS), Tehran University of Medical Sciences, Tehran, Iran
  3. 3. Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
  4. 4. Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
  5. 5. Department of Comparative Bioscience, University of Tehran, Iran
  6. 6. Food Safety Research Center (Salt), Semnan University of Medical Sciences, Semnan, Iran

Source: Food Research International Published:2021


Abstract

Paraprobiotics are inactivated probiotics that exert various health and technological benefits making them suitable for production of functional yogurt. In the present study, probiotic yogurt containing Lactobacillus acidophilus ATCC SD 5221 and Bifidobacterium lactis BB-12 and paraprobiotic yogurt containing inactivated form of the mentioned bacteria were produced and were compared regarding microbiological, biochemical, and physical properties during 28 days of storage at refrigerated temperature. Results revealed that the greatest mean pH drop rate, mean acidity increase rate, mean redox potential increase rate, final acidity and final redox potential were observed in yogurt containing inactivated L. acidophilus added before fermentation. The highest lactic acid after 28 days of storage was obtained in samples prepared by addition of paraprobiotic form of L. acidophilus after fermentation. Yogurt samples with B. lactis and L. acidophilus added after fermentation showed the highest and lowest acetic acid level, respectively after 28 days of storage. The samples containing L. acidophilus and B. lactis had the highest acetaldehyde on day 0 while on day 28, L. acidophilus had more impact on acetaldehyde generation in yogurts. Addition of paraprobiotics increased viability of starter cultures. In addition, incorporation of inactivated probiotic cells into yogurt resulted in lower syneresis and the higher WHC compared to probiotic yogurt samples. Regarding color parameters, it was observed that color parameters (a*, b* and L*) were not influenced by paraprobiotic in probiotic and paraprobiotic yogurts. Overall, it can be concluded that incorporation of paraprobiotics into yogurt involves less technological challenges and can be considered as a suitable appropriate alternative for probiotics in development of functional yogurt. © 2020 Elsevier Ltd
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