Yogurt Research Articles

Pathogenic Potential and Antibiotic Susceptibility: A Comprehensive Study of Enterococci from Different Ecological Settings.

The pathway and the lifestyle of known enterococcus species are too complicated. The aim of the present study is to trace the path of pathogenicity of enterococci isolated from seven habitats (Cornu aspersum intestine; Bulgarian yoghurt; goat and cow feta cheese-mature and young, respectively; Arabian street food-doner kebab; cow milk; and human breast milk) by comparing their pathogenic potential. In total, 72 enterococcal strains were isolated and identified by MALDI-TOF, sequencing, and PCR. Hemolytic and gelatinase activity were biochemically determined. PCR was carried out for detection of virulence factors (cylB, esp, gls24, nucl, psaA, agg, gelE, and ace) and antibiotic resistance (erm, ermB, blaZ, vanA, aphA, mefA, gyrA, catpIP501, and aac6'-aph2″). Phenotypic antibiotic resistance was assigned according to EUCAST. Eleven representatives of the genus Enterococcus were identified: E. mundtii, E. casseliflavus, E. gilvus, E. pseudoavium, E. pallens, E. malodoratus, E. devriesei, E. gallinarum, E. durans, E. faecium, and E. faecalis. Twenty-two strains expressed α-hemolysis. Thirteen strains had the cylB gene. Only two strains expressed α-hemolysis and possessed the cylB gene simultaneously. Positive amplification for gelE was found in 35% of the isolates, but phenotypic gelatinase activity was observed only in three strains. All isolates showed varying antibiotic resistance. Only E. faecalis BM15 showed multiple resistance (AMP-HLSR-RP). Correlation between genotypic and phenotypic macrolide resistance was revealed for two E. faecalis strains.

The Influence of Advertising and Brand Ambassadors on Cimory Yogurt Drink Purchase Decisions on Instagram Followers @Cimoryindonesia

This research was conducted on the use of the Instagram application. The purpose of this research is to find out how much influence advertising and brand ambassadors contribute to purchasing decisions, both partially and simultaneously, for followers on Instagram @cimoryindonesia. The research method used in this research is descriptive and associative methods. In this research, the unit of analysis is individuals, namely followers on Instagram @cimoryindonesia. The sample in this study was 100 respondents. Proportional stratified random sampling is the sampling technique used in this research. The analysis method uses multiple linear regression analysis, apart from that, validity and reliability testing of the research instruments is also carried out. Based on the research results, it shows that advertising and brand ambassadors have a partial or simultaneous positive influence on purchasing decisions on Instagram @cimoryindonesia. The influence of advertising on purchasing decisions is 20.3%, while the influence of brand ambassadors on purchasing decisions is 52.1%. The influence of advertising and brand ambassadors on purchasing decisions is 72.4%.

Can Bulgarian Yogurt enhance astronauts’ performance during the Mars Missions?

Probiotics (pro-for and bio- health) from yogurt are one of the most effective means to stimulate and strengthen the immune system. They help balance and regulate the digestive system, as well as preserve and enrich the gut microbiome. Maintaining a healthy gut microbiome is crucial for human health and well-being, especially for astronauts living in confined and stressful environments, such as those on a mission to Mars. One way to promote gut microbiome diversity is through diet, and Bulgarian yogurt (kiselo mlyako in Bulgarian: киceлo млякo) made with Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus has shown positive effects on gut health. This paper explores the potential of regular production and consumption of gut-beneficial foods, such as yogurt, during space travel. It analyses whether the dietary limitations and challenges in providing varied and fresh food for astronauts could be addressed through the addition and daily consumption of Bulgarian yogurt. To investigate this, we conducted an experiment with a team of analog astronauts participating in a two-week analog mission in a closed, Mars-like environment at the Mars Desert Research Station in the Utah desert, the USA. In compliment to all recognized health effects of yogurt, the analog astronauts reported that it can be easily prepared and had a positive effect on their overall well-being and gut health. Our study demonstrated the feasibility of incorporating freshly made yogurt into the astronauts’ diet and its potential to significantly contribute to achieving good health and well-being, which is an important goal in the colonization of other planets, such as Mars.

Effect of Yogurt Ice Cream on the Viability and Antidiabetic Potential of the Probiotics Lactobacillus acidophilus, Lacticaseibacillus rhamnosus, and Bifidobacterium animalis subsp. lactis after In Vitro Digestion.

Probiotics can ameliorate type 2 diabetes mellitus (T2DM) via several mechanisms such as by decreasing inflammatory cytokines and increasing pancreatic β-cell functions. Another targeted mechanism for managing T2DM involves inhibiting α-amylase and α-glucosidase, which exhibit antioxidant activity and affect carbohydrate metabolism by delaying carbohydrate digestion, thus mitigating glucose in the circulation. Dairy products are effective matrices for delivering probiotics through the gastrointestinal tract. We compared the viability and antioxidant activity of the probiotics Lactobacillus acidophilus LA-5, Lacticaseibacillus rhamnosus GG, and Bifidobacterium animalis subsp. lactis in yogurt ice cream after in vitro digestion and compared α-amylase and α-glucosidase inhibition activities. Lacticaseibacillus rhamnosus GG had the highest viability after in vitro digestion (oral, gastric, and intestinal). Lactobacillus acidophilus LA-5 and Lacticaseibacillus rhamnosus GG exhibited the highest percentages of α-glucosidase (16.37% ± 0.32%) and α-amylase (41.37% ± 0.61%) inhibition. Bifidobacterium animalis subsp. lactis BB-12 and Lactobacillus acidophilus LA-5 showed the highest antioxidant activities via the α,α-diphenyl-β-picrylhydrazyl free radical-scavenging method and ferric-reducing antioxidant power assay, respectively. These findings suggest that yogurt ice cream can provide a suitable matrix for the delivery of probiotics from dairy culture to promote intestinal homeostasis with probiotic benefits in the host as well as a potential functional food to help reduce postprandial hyperglycaemia.

Exploring consumer beliefs about novel fortified foods: A focus group study with UK-based older and younger adult consumers

Consuming ‘nutritionally-enhanced’ food products (including those that are fortified or enriched to deliver nutritional and functional properties) may help to improve overall diet quality and combat risks associated with malnutrition. However, fortification can negatively impact consumer acceptance, particularly where expected sensory properties of ‘delivery’ foods are affected by target ingredients. Here, we explored factors influencing consumer acceptability for six novel food products that had been fortified, including both savoury and sweet meal components (e.g., high protein dumplings, probiotic yoghurt drink). In person focus groups (25 consumers aged between 22 and 76 years old) were conducted with two stages; firstly, participants completed a blind taste test of products without awareness of fortification. Secondly, participants discussed products with awareness of additional ingredients and food properties. Reflexive thematic analysis showed that liking of sensory properties differed between foods, but informing participants about the fortification of products highlighted potential trade-offs between taste, health, price, and familiarity. Though taste and texture were generally prioritised by participants, positive perceptions of health benefits increased consumer willingness to buy, whilst both cost and uncertainty about product use were potential barriers. Trust of information was a key concern for labelling and product claims. These results highlight product features that may be optimised to support the success of fortified foods. Greater transparency when building product brands and improving consumer knowledge of fortification may also be important for longer-term consumer acceptance.

Effect of using dried white sapote fruit (Casimiroa edulis) on the quality characteristics of bio-low-fat goat milk yoghurt drink

The white sapote tree is cultivated in Egypt on a limited scale owing to its dietary fruits. For its medical and functional characteristics, different levels of dried white sapote fruit (DWSF) were utilized in the manufacturing of probiotic goat yoghurt drinks as a milk fat replacer, as well as yoghurt cultures of Lactobacillus acidophilus La-5 and Bifidobacterium bifidum Bb-11. The implications of DWSF on the rheological properties (apparent viscosity, flow behavior index, plastic viscosity, consistency coefficient, and yield stress), gross composition, color, sensory, bioactive, and microbiological properties of yoghurt drinks were studied throughout 15 days of storage at 4 °C. The addition of DWSF enhanced the bioactive compounds, water-holding capacity, sensory properties, rheological parameters, color, and bacterial growth. Furthermore, mold, yeast, and coliform were not found in any of the samples untilthestoragetimewas over. The total number of viable cells in probiotic treatments was kept at a functional level (>106 CFU/mL) for 15 days. The aggregate results showed that it is possible to generate high-quality bio-yoghurt drinks from goat milk with a delightful flavor, appearance, body & texture, and color by substituting goat milk fat with up to 75 % dried white sapote fruit. The successful creation of high-quality bio-yoghurt drinks from goat milk, enriched with DWSF, not only presents a delightful flavor, and pleasing texture but also signifies a health-conscious innovation. This research paves the way for further investigations into the integration of novel fruit-based ingredients in dairy products, offering new dimensions in the functional foods field.

Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream.

Yogurt acid whey (YAW), a by-product of strained yogurt production, is a strong environmental pollutant because of its high organic load. Hence, efforts are made for its utilization to minimize its disposal in the environment. This study deals with the incorporation of YAW in yogurt ice cream (YIC) by partial replacement of yogurt with simultaneous lactose hydrolysis (LH) of the formulated YIC mix. Six YIC mix formulations were made, two without YAW (non-LH- and LH-control samples, A and AH), two with 12.5% YAW (samples B and BH), and two with 18.75% YAW (samples C and CH). The results showed that the partial replacement of yogurt with YAW decreased significantly (p < 0.05) the total solids of B, BH, C, and CH products (31.72 ± 0.14%, 31.92 ± 0.21%, 30.94 ± 0.14%, and 31.27 ± 0.10%, respectively) compared to the total solids of control products A and AH (33.30 ± 0.36% and 33.74 ± 0.06%, respectively). In contrast, the overruns increased (51.50 ± 2.36%, 58.26 ± 0.09%, 56.86 ± 1.92%, and 65.52 ± 1.30% for the B, BH, C, and CH products, respectively) compared to control samples (42.02 ± 2.62% and 49.53 ± 2.12% for A and AH, respectively). LH significantly decreased the freezing point and the viscosity of the YIC mixes but increased the overruns of the products as shown previously. YAW significantly decreased the hardness of the B and C products (56.30 ± 2.11 N and 43.43 ± 3.91 N, respectively) compared to control A (81.14 ± 9.34 N), and LH decreased it even more, leading to a rather soft scoop YIC. AH, BH, and CH YICs exhibited better melting properties despite the lack of fat destabilization in all samples. After 60 days of storage, counts of yogurt starter microorganisms were still >107 cfu/g and DPPH radical scavenging activity had increased in all products. In the sensory evaluation test, lactose-hydrolyzed samples AH, BH, and CH had less intense sandiness and, as expected, more intense sweetness. In conclusion, in the framework of the circular economy, it is possible for the YAW to be used as a resource material at a ratio of 12.5% to produce a YIC product without leaving behind any new waste.

Isolation, biochemical and molecular characterization of lactic acid bacteria from whey of a Nigerian traditionally fermented yoghurt drink

Lactic Acid Bacteria (LAB) have been identified as an essentialgroup of microorganisms due to the health-promoting effects theyexert on human and animal hosts. This research was conducted to,isolate LAB from whey obtained from kindirmo a locally fermentedcow milk product in Nigeria, characterize the strains based onphysiological and biochemical properties and identify them using16SrRNA sequencing. A total of 32 samples were collectedaseptically and the whey cultured on an MRS and M17 media.Physiological and biochemical results showed that the isolatedorganisms, which were mostly rod and cocci shaped, includedgram positive and catalase negative species. The organisms didnot only vary in their abilities to tolerate and grow at differentconcentrations of pH, temperature and NaCl, but were able toferment twelve different sugars distinctively. The ten most desirablestrains obtained were subsequently screened by moleculartechniques using PCR and sequence analysis. The PCR resultsrevealed that 98% of the identified organisms were Lactobacillusbulgaricus, Lactobacillus casei, Lactobacillus acidophilus,Streptococcus thermophilus, Lactobacillus gasseri andLactobacillus plantarum. These findings showed that kindirmocould be an excellent and potential source of probiotic bacteria,which are often the main sources of probiotics. Further screeningand identification processes were recommended to ascertain thefunctional, technological and probiotic properties of the strains.

The detection, characterization, and quantification of dominant degradation products of nisin A and Z in selected dairy products by liquid chromatography–high-resolution mass spectrometry technique

Nisin, a bacteriocin produced through fermentation using bacterium Lactococcus lactis, has several commercial variants such as nisin A and nisin Z. Nisin serves as a natural preservative with antimicrobial properties in various food products, including dairy and beverages, for extending product shelf life. The efficacy and safety of nisin A as a bacteriocin has been well characterized. However, there is limited evidence regarding the efficacy, stability, and safety of nisin Z as a food preservative, as it has not undergone comprehensive regulatory reviews. In this work, we studied the stability of nisin A and Z in a selection of yogurt drinks and found nisin to be unstable, particularly in fruit-flavored yogurt drinks. Both nisin A and Z could experience significant degradation leading to the nisin parent ion peaks dropping below detectable level before the product's expiry date. Compared with nisin A, the formation of oxidized metabolite nisin Z+O appeared to be the predominant reaction for nisin Z. These findings highlight the need for further scientific research to understand the behavior of nisin Z under different application conditions, which is crucial for assessing the efficacy and safety of nisin Z under these conditions. One potential application of this knowledge is to optimize the formulation of yogurt-based drinks to stabilize nisin Z and sustain its biopreservative function throughout the product's shelf life. Additionally, the current study shows that for the testing of the presence of nisin A or nisin Z, it is imperative to cover both the parent and the main degradant(s) of nisin. This is especially true for nisin Z, for which the regulatory approval status may vary in different markets. As such, the confirmative identification of nisin Z and its key metabolites in commercial products would be essential.

Evaluation of anti-yeast metabolites produced by Lactobacillus strains and their potential application as bio-preservatives in traditional yogurt drink

Consumer demand for minimal food processing and reduced use of chemical preservatives has sparked interest in the use of biological preservatives. This study aimed to assess the anti-yeast effects of Lactobacillus delbrueckii, Limosilactobacillus fermentum, and Lactiplantibacillus plantarum strains on Saccharomyces cerevisiae, Candida albicans, and Geotrichum candidum. The anti-yeast activity of lactic acid bacteria (LAB) cell-free supernatant (CFS) was evaluated using well diffusion agar, agar spot assay, and scanning electron microscopy (SEM). Heat treatment's impact on the inhibitory capacity of CFS was also examined. Ion chromatography measured the production of propionic acid, lactic acid, and acetic acid in the supernatant. Furthermore, a yogurt drink containing the L. fermentum strain was produced. L. fermentum exhibited the highest anti-yeast activity against G. candidum, with an inhibition halo diameter of 16.60 mm. SEM revealed morphological changes in S. cerevisiae, C. albicans, and G. candidum following treatment with L. fermentum CFS. The production rates of lactic, propionic, and acetic acids in the L. fermentum supernatant without heat treatment were 94885.78, 115233, and 5936.02 ppm, respectively. Examination of mold, yeast, and coliform counts in samples inoculated with L. fermentum during 14 days of storage indicated that the microbial population remained within acceptable limits compared to control.

Fat crystallization and physical characteristics of mung bean protein-based frozen whipped emulsions: Effect of lipophilic surfactants and quinoa hydrolysate

Yogurt ice cream (acid frozen whipped emulsion) is a complex frozen emulsion-foam system. The study investigated the impact of three lipophilic surfactant emulsifiers [glyceryl monostearate (GMS), polyglycerol ester (PGE), and sucrose ester 970 (S970)] and quinoa hydrolysate (QH) on fat crystallization, physical properties, and morphology of frozen whipped emulsions containing fermented mung bean protein. QH serves as a sustainable and health-conscious alternative to traditional emulsifiers. pH12-shifting treatment was utilized to modulate fermentation performance of mung bean protein. Yogurt-like ice creams (10% coconut oil) were formulated using pre-whipped emulsions comprising fermented pH12-treated mung bean protein (FMP12) or native mung bean protein (NFMP), along with 0.5% (w/w) emulsifiers or QH. Pre-whipped FMP12 emulsions exhibited significantly higher emulsification stability (P < 0.05) compared to NFMP emulsions, owing to the better-balanced hydrophilic-lipophilic nature of FMP12. The individual addition of surfactants and QH promoted fat crystallization and improved the stability and viscous of FMP12 emulsion by competitively adsorbing with FMP12 at the O/W interface. Upon freezing, all three surfactants in whipped creams resulted in uniform and fine ice crystals with a moderate accumulation of oil droplets, showing a comparable effect to QH. Consequently, FMP12 frozen whipped emulsions with surfactants or QH both exhibited superior hardness and overrun, attributed to the presence of fine ice crystals and a stable fat crystal skeleton structure. These findings indicate the prospective utility of QH as a substitute for conventional small chemical emulsifiers, thereby enhancing the quality attributes of plant-based yogurt ice cream.

Pengaruh variasi starter dan konsentrasi ekstrak buah melon (Cucumis melo L.) terhadap sifat fisikokimia yogurt

Yogurt is a processed fermented milk product that utilizes lactic acid bacteria. Yogurt as a source of probiotics is beneficial for maintaining the body's immunity. This research aims to make melon yogurt drink as an effort to improve the taste of yogurt which tends to be sour so that it is not too sour by adding melon fruit extract. The study was conducted by RAK (Randomized Block Design) by analyzing the characteristics of melon yogurt produced with various amounts of melon extract added (5, 10, 15, 20%) and the amount of yogurt starter added (3 and 5%). The results of the analysis showed that there was an interaction between the concentration of the yogurt starter and the concentration of melon fruit extract on the total soluble solids of melon yogurt. Whereas there was no interaction between yogurt starter concentration and melon fruit extract concentration on pH, total acid, viscosity, and color profile of melon yogurt. Starter concentration had a very significant effect on lightness, had a significant effect on total solids, pH, viscosity, and had no significant effect on total acid, redness and yellowness of melon yogurt. Melon fruit extract had a very significant effect on total solids, viscosity, lightness, and had a significant effect on yellowness, and had no significant effect on pH, total acid, and redness of melon fruit yogurt.

Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle.

The aim of the study was to evaluate the effect of marinating (3 or 6 days) in kefir (KE), yogurt (YO) and buttermilk (BM) and sous-vide cooking (SV) at 60 or 80 °C on changes in the protein profile of pork in relation to its sensory quality. In the marinated raw meat, an increased share of some fractions of myofibrillar and cytoskeletal proteins and calpains were found. The greatest degradation of proteins, regardless of time, was caused by marinating in YO and KE and cooking SV at 80 °C. The lowest processing losses were in samples marinated in KE and YO and cooked SV at 60 °C, with marinating time having no significant effect. The odor, flavor, tenderness and juiciness of meat marinated in BM was better than in KE and YO. Meat marinated and cooked SV at 60 °C was rated better by the panelists. Changes in proteins significantly affect the formation of meat texture, tenderness and juiciness, which confirms the correlations. This is also reflected in the sensory evaluation. During the process of marinating and cooking meat, protein degradation should be taken into account, which can be a good tool for shaping the sensory quality of cooked pork.

Application of nanoencapsulated Mofarrah (Nepeta crispa) essential oil as a natural preservative in yogurt drink (doogh)

This study aimed to nanoencapsulate the essential oil of the Nepeta crispa and its application in yogurt drink (doogh) to investigate the product's physicochemical, microbial, and sensory properties. N. crispa essential oil was nanoencapsulated with the different ratios of pectin:whey protein concentrate (25:75, 50:50, 75:25 w/w) using spray drying. The highest nanoencapsulation efficiency and the lowest nanoencapsulated phenolic compounds release were obtained in the 75:25 pectin: whey protein concentrate ratio. The nanoparticles had a semi-spherical structure and a size of about 400 nm. FT-IR confirmed the presence of hydroxyl bonds related to phenolic compounds in the essential oil. Different concentrations (0.075, 0.15, and 0.20 mg/mL) of free and encapsulated essential oil were added to the doogh. With the increase in essential oil concentration, acidity had an upward trend. The sample containing 0.20 mg/mL of encapsulated essential oil showed the highest percentage of DPPH radical inhibition and the lowest IC50. The addition of nanoencapsulated essential oil positively affected on the doogh sensory quality. Doogh containing 0.20 mg/mL of nanoencapsulated essential oil had a greater inhibitory effect on Escherichia coli and Staphylococcus aureus. Since this sample had an acceptable sensory quality, it was chosen as the best sample.

LACTOSE-FREE ICE CREAM TECHNOLOGY BASED ON SECONDARY DAIRY RAW MATERIALS

Expanding the assortment of lactose-free dairy products, namely, ice cream for people who cannot tolerate lactose is a promising direction of research. The purpose of the work is to develop the technology of milk lactose-free synbiotic yogurt ice cream based on buttermilk protein-lipid concentrate, obtained by ultrafiltration/diafiltration, with the addition of natural flavoring and food additives, and the study of its quality indicators. A protein-lipid concentrate of buttermilk with a low lactose content was obtained by ultrafiltration/diafiltration, and its quality indicators were determined. The concentrate has a high protein content (16.01%) and a low lactose content (1.28%). Protein-lipid concentrate fermented with synbiotic sourdough is the main component included in the formulation of lactose-free synbiotic yogurt ice cream. The main physico-chemical parameters of the obtained fermented protein-lipid concentrate were determined, which ensures a rational content of the main components of the chemical composition in the finished lactose-free ice cream (it does not contain lactose, the protein content is 8.46%) and a high content of useful microflora (bifido- and lactobacilli). A mixture for lactose-free synbiotic yogurt ice cream was obtained according to a scientifically based recipe. A sample of lactose-free ice cream was made from the mixture using traditional technology, and organoleptic, physico-chemical and microbiological quality indicators were investigated. A comparison of the quality indicators of the studied sample with the control, which was taken as classic yogurt ice cream, was carried out. The mass fraction of lactose in samples of lactose-free ice cream is 0,011%. The developed lactose-free synbiotic yogurt ice cream has high probiotic activity (contains lacto- (3.0•108 CFU/g) and bifidobacteria (3.5•109 CFU/g)).

Supplementation of drinkable yogurt (Laban) from Camel milk with fruit purees improves its quality and sensory properties

BackgroundCamel milk (CM) and its fermentation products have acclaimed nutritional and health benefits, although they are often associated with low marketability because of a unique flavor, which is unpleasant to certain consumers. Incorporating fruit purees is an attractive method of adding a pleasant taste and masking the undesirable flavor in such dairy products. MethodsWe investigated the effects of supplementing plain fermented CM laban with pectin (0.2%) and a fruit puree (apricot, blueberry, mango, peach, pineapple, or strawberry) of varying concentrations (0%, 5%, 15%, and 25%) on the products' physicochemical, rheological, antioxidant, and sensory properties. The labans were analyzed for dry matter content, color (L*, a*, b*), pH, titratable acidity, and rheology. Total phenolic content and antioxidant property were determined using Folin–Ciocalteu and ABTS methods and sensory profile was studied using quantitative descriptive analysis. Results and discussionThe labans fortified with 15% and 25% purees had higher dry matter content than the control samples. Addition of fruit purees darkened the color of the laban samples and lowered the L* value but did not affect their titratable acidity, except for the apricot puree. Labans containing blueberry, pineapple, and strawberry purees had higher whey-off than those containing peach, apricot, mango, or the control samples. The storage and loss moduli, and viscosity values of laban samples supplemented with peach or pineapple puree (at 15% and 25%, and at 25%, respectively) were increased compared to the other samples. The power law model sufficiently explained the flow of all labans, indicating a shear-thinning behavior. The addition of purees increased the total phenolic content and antioxidant activities of all labans, while peach puree in particular, improved the sensory quality of the CM laban, owing to its high fiber and protein content and low total soluble solids. ConclusionA 25% peach puree significantly improved all sensory properties of CM labans.

Production of a healthy yoghurt drink fortified with persimmon fruits

Production of a healthy yoghurt drink fortified with persimmon fruits

Antioxidant Activity, Rheological, and Sensory Properties of Functional Goat Milk Yoghurt Drink Using Some Plant Extracts

Antioxidant Activity, Rheological, and Sensory Properties of Functional Goat Milk Yoghurt Drink Using Some Plant Extracts

In-Vitro Inhibitory Efficacy of 3 Types of Probiotics on the Growth of Aggregatibacter actinomycetemcomitans Bacteria.

Amongst the specific plaque pathogen Aggregatibacter actinomycetemcomitans (Aa) ATCC 43718 serotype b is one of the highly virulent bacteria that causes periodontitis. Probiotic therapy is a treatment in which the lactic acid bacteria in are utilized to impede the colonization and growth of the pathogenic bacteria to prevent the further formation of dental plaque. The present research aimed to evaluate inhibiting effect of purified bacteria from various commercially available yogurt product containing bacteria named (Lactobacillus casei strain Shirota; Lactobacillus bulgaricus and Streptococcus thermophilus; Lactobacillus reuteri Prodentis) on the growth of Aa. The research made use of the diffusion method by fixing Aa on BHIB (brain heart infusion broth) medium, incubated at 37 °C and 24 hours later planted on MHA (Mueller-Hinton agar) media. Aa were divided into four subgroups each with a paper disk; group 1 consists of untreated bacteria (i.e., control group), group 2 with purified bacteria from Yakult 0.5 μL, group 3 with purified bacteria from Cimory Yogurt Drink 0.5 μL and group 4 with purified bacteria from BioGaia Prodentis 0.5 μL. All commercially available yogurt were treated to get the purified probiotic. Additionally, it was incubated for 24 hours at 37 °C and later the inhibition zone diameter was observed. In the research, it was found that the average impeding ability, so-called inhibition zone, in group 1 indicated 0 mm, group 2 indicated 12.70 mm, group 3 indicated 16.60 mm and group 4 indicated 19.60 mm. The statistical test outcomes showed a significance of 0.000 (p < 0.05). The purified bacteria from three probiotics indeed inhibit the growth of the Aa bacteria and a substantial difference in the diameter of the inhibition zone were found among the three probiotics.

Enhancing The Nutritional Value and Chemical Composition of Functional Yogurt Drink by Adding Bee Honey and Spirulina Powder

Enhancing The Nutritional Value and Chemical Composition of Functional Yogurt Drink by Adding Bee Honey and Spirulina Powder