Perspectives of Bacillus coagulans MTCC 5856 in the production of fermented dairy products

Abstract

Probiotic bacteria protect against gastroenteritis, promote toxin reduction, cholesterol reduction, improved digestion and good function, mineral bioavailability enhancement. Bacterial strains, including Lactobacillus and Bifidobacterium, are generally used in probiotic food production. However, they are weakly resistant to the stomach's aggressive environment and high temperature, which can result in significant loss of viable probiotic microorganisms. Application of spore-forming bacteria Bacillus coagulans MTCC 5856 allows developing an innovative natural dairy fermented product with high probiotic microorganism viability (p < 0.05) during the technological process, storage period, at different pH values, and in the presence of bile salts when examining in vitro. Due to the low caseolytic activity of Bacillus coagulans, the proper ratio and fermentation temperature with the use of auxiliary starter culture Streptococcus thermophilus were established. The addition of milk protein improves the rheological characteristics of the product. Bacillus coagulans and Streptococcus thermophilus maintained more than 8 Log10 CFU/g of viable microorganisms during the product storage within 60 days. The use of Bacillus coagulans allows increasing the fermented product's antioxidant activity versus the antioxidant activity of the product when Streptococcus thermophilus is used alone. The results showed that the fermented dairy product itself to be an excellent carrier of Bacillus coagulans.