Abstract
Probiotic bacteria in plain yogurt namely of Lactobacillus ssp. have been reported to treat thrush, diarrhea, athlete’s foot, jock itch and vaginal yeast infections. Lactobacillus delbrueckii ssp. bulgarius (LB-12) and Streptococcus thermophilus (ST-M5) are lactic acid bacteria widely used in the manufacture of yogurt. Alcohol is used in manufacture of some medications such as cough syrups and some products such as eggnog and rum-raisin ice cream. The objectives were to study the effect of food grade ethanol on the growth of yogurt culture bacteria and the physico-chemical characteristics of therapeutic yogurt. The treatments were 0% (control), 2.5%, 5%, and 7.5% v/v ethanol in plain yogurt. The ethanol was incorporated by stirring it into one day old plain yogurt. Product characteristics were studied weekly for a month of refrigerated (4?C) storage. Data were analyzed using Proc Mixed model of Statistical Analysis System. The ethanol amount × storage period interaction effect was significant for Lactobacillus bulgaricus counts while the ethanol amount × storage period effect was not significant for Streptococcus thermophilus counts, viscosity, pH and titratable acidity (TA). Therapeutic yogurts with ethanol, at these concentrations, can successfully be manufactured without adversely influencing counts of its probiotic bacteria over product shelf life.
Highlights
Plain yogurt has been referred to as a therapeutic product and has been used to treat fungal infections [1]
There was about a 3 log decrease in Lactobacillus bulgaricus counts after the first week (Figure 1(a), Table 3)
Ethanol incorporation in yogurt did not influence the counts of Lactobacillus bulgaricus or the counts of Streptococcus thermophilus
Summary
Plain yogurt has been referred to as a therapeutic product and has been used to treat fungal infections [1]. Probiotic bacteria in plain yogurt namely of Lactobacillus ssp. The increasing costs of health care, the steady increase in life expectancy, and the desire of the elderly for improved quality in their lives, are driving forces for extensive research into the area of therapeutic foods [2]. Shah [3] affirm that the most extensively used organisms, for human gut health, in probiotic preparations are lactic acid bacteria (LAB), the species of Lactobacillus ssp., Bifidobacterium ssp. Most probiotics are normally consumed in the form of yogurt, kefir, koumiss, cheese and other fermented dairy and food products. Some of the beneficial effects of lactic acid bacteria consumption include: 1) improving intestinal tract health; 2) enhancing the immune system, synthesizing and enhancing the bioavailability of nutrients; 3) reducing symptoms of lactose intolerance, decreasing the prevalence of allergy in susceptible individuals; and 4) reducing risk of certain cancers [5]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
