Effect of Probiotic Lactic Acid Bacteria (LAB) on the Quality and Safety of Greek Yogurt
So‐Young Yang, Ki Sun Yoon
Foods
Abstract
Greek yogurt is a strained yogurt with a high protein content that brings nutritional benefits. To enhance the functional benefits of Greek yogurt, Greek yogurt was prepared with various combinations of probiotic lactic acid bacteria (LAB) (<i>Streptococcus thermophilus</i>, <i>Lactobacillus bulgaricus</i>, <i>Lactobacillus gasseri</i> BNR17, and <i>Lactobacillus plantarum</i> HY7714). Effects of probiotic LAB on quality, sensory, and microbiological characteristics of Greek yogurt were then compared. Among samples, Greek yogurt fermented by <i>S. thermophilus</i> and <i>L. bulgaricus</i> showed the highest changes of pH and titratable acidity during 21 d of storage at 4 °C. Greek yogurt fermented with <i>L. plantarum</i> HY7714 had a higher viscosity than other samples. Greek yogurt fermented with <i>S. thermophilus</i>, <i>L. bulgaricus</i>, <i>L. gasseri</i> BNR17, and <i>L. plantarum</i> HY7714 showed superior physicochemical properties and received the highest preference score from sensory evaluation among samples. Overall, the population of enterohaemorrhagic <i>Escherichia coli</i> (EHEC) was more effectively reduced in Greek yogurt fermented with probiotic LAB than in commercial Greek yogurt during storage at 4, 10, and 25 °C. Thus, the addition of <i>L. gasseri</i> BNR17 and <i>L. plantarum</i> HY7714 as starter cultures could enhance the microbial safety of Greek yogurt and sensory acceptance by consumers.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
Greek yogurt fermented by S. thermophilus and L. bulgaricus
“Greek yogurt fermented by S. thermophilus and L. bulgaricus showed the highest changes of pH and titratable acidity during 21 d of storage at 4 °C.”
Greek yogurt fermented with probiotic LAB
“Overall, the population of enterohaemorrhagic Escherichia coli (EHEC) was more effectively reduced in Greek yogurt fermented with probiotic LAB than in commercial Greek yogurt during storage at 4, 10,...”
Greek yogurt fermented with L. plantarum HY7714
“Greek yogurt fermented with L. plantarum HY7714 had a higher viscosity than other samples.”