Abstract
The aim of this study is to investigate the effects of concentrated yogurt (labneh; L) made from cow (Co), camel (Ca), and cashew (Ew) milk (M) and their mixture (100% and 50%) using three strains of probiotic Lactobacillus spp. as starter culture (S) i.e. Lactobacillus plantarum (Lp; S1), L. casei (Lc; S2), L. rhamnosus (Lr; S3) or Lp, Lc, and Lr (S4) in co-cultures with Streptococcus thermophilus and L. delbrueckii subsp. Lactis on the changes of post-acidification and the viability of lactic acid bacteria (LAB) during 0, 7, 14, and 21 days of storage. In addition, sensory evaluation of all yogurt samples was run during the first day of storage. The lowest pH among all samples was seen in Ew-/Ca-ML50%S3 and Ew-/Co-ML50%S3 during the 21 days of storage. S. thermophilus increased to the highest numbers in Co-/Ca-ML50%S3 during 7th and 14th day as compared to other treated samples. All EwML100% were the most accepted by the panels compared to other samples. In conclusion, the combination of EwM with Co-/Ca-M during labneh preparation might enhance the viability of all different starter cultures especially S3 during the storage.
Highlights
Nowadays, the maintenance of health and reducing diseases are becoming increasingly important
The present study found that the combination of cashew milk with cow/camel milk during labneh preparation increased the viability of Lactobacillus spp. and S. thermophilus during fermentation and refrigerated storage
Influence of three strains of probiotic Lactobacillus spp. on post-acidification, the viability of lactic acid bacteria (LAB), and sensory properties of labneh made from cow, camel, and cashew milk and their mixture (100% and 50%) were studied
Summary
The maintenance of health and reducing diseases are becoming increasingly important. Active compounds are components of foods that act positively on key body functions that are relevant to health. The benefits of function food included reduce the risk of developing diseases such as atherosclerosis, hypertension, myocardial infarction, diabetes, etc. Certain bacteria found in the intestine may be useful in improving health through the consumption of live microorganisms such as probiotics. Probiotics are most commonly utilized for gastrointestinal effects, with the best-documented therapeutic benefits being the treatment and prevention of antibiotic-related diarrhea (Zendeboodi et al, 2020). Their usage can be expanded to include oral, skin, and intestinal women’s health, as well as treatment for liver problems, allergies, and metabolic diseases (Stavropoulou & Bezirtzoglou, 2020)
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