Abstract
Enterococcus species have been reported to produce unique flavoring ingredients in fermented dairy products. Generally, they were found in cheese and fermented dairy products. Enterococcus spp. produce extracellular polysaccharides and reduce blood cholesterol levels in humans. This study used heat-killed E. faecalis and E. faecium in yogurt production to increase safety during consumption. The addition of heat-killed E. faecalis and E. faecium to milk did not affect the fermentation time of yogurt production, the growth of starter cultures, and the viscosity of yogurt. These results concluded that heat-killed Enterococcus, rather than live Enterococcus, is sufficiently possible and even safer to be added to milk products. Enterococcus species could be used as a safe and functional food additive to fermented milk products and supplements in health foods.
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