Abstract
This work was carried out with the objective of evaluating the microbiological aspects, during 29 days of storage, through the quantification of viable cells and probiotic bacteria enumeration, of strawberry flavored yoghurts produced with goat milk with water-solublesoy extract and Bifidobacterium animalis ssp. lactis probiotic culture during processing. Determination of the viable cell count during yoghurt storage showed that the number of lactic bacteria found was below the expected only in the treatment in which there was water-soluble soy extract addition, not presenting microbiological viability. The other yoghurt treatments were viable during storage. The enumeration of Bifidobacterium animalis ssp. lactis showed that the yoghurt treatments presented microbiological viability during storage. We concluded that the addition of water-soluble soy extractinterfered negatively with the production of goat milk based yoghurts. Key words: Yoghurt, water-soluble soy extract, lactic acid bacteria, Bifidobacterium.
Highlights
Yoghurt is a very popular fermented milk product produced by lactic acid fermentation of milk by addition of a starter culture containing Streptococcus thermophilus and Lactobacilus delbrueckii ssp. bulgaricus
The presence of multiple species in these products makes the differential enumeration between probiotic bacteria and starter cultures necessary
This study showed that the viable cell count in the yoghurts was satisfactory without addition of watersoluble soy extract and for those with added B. animalis ssp. lactis probiotic culture during the period appraised, the yoghurts were considered in accordance with the current law
Summary
Yoghurt is a very popular fermented milk product produced by lactic acid fermentation of milk by addition of a starter culture containing Streptococcus thermophilus and Lactobacilus delbrueckii ssp. bulgaricus. Yoghurt is a very popular fermented milk product produced by lactic acid fermentation of milk by addition of a starter culture containing Streptococcus thermophilus and Lactobacilus delbrueckii ssp. Strains of other probiotic organisms, such as lactobacilli and bifidobacteria, have been used in fermented products as potential health promoters. The supplementation of fermented products with probiotic bacteria becomes beneficial by providing better use of the lactose, anticarcinogenic activity and intestinal infection control. Strains of L. acidophilus and of Bifidobacterium lactis predominate in commercial probiotic products (Tabasco et al, 2007). The presence of multiple species in these products makes the differential enumeration between probiotic bacteria and starter cultures necessary. Numerous means have been proposed for selectivity and differential enumeration of lactobacilus and bifidobacteria in bacterial population mixtures
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