Survival of probiotic microflora in Argentinian yoghurts during refrigerated storage

VINDEROLA, C.G.; BAILO, N.; REINHEIMER, J.A.

FOOD RESEARCH INTERNATIONAL

ELSEVIER SCIENCE BV

Año: 2000 vol. 33 p. 97 - 102

0963-9969

The survival of Bi®dobacterium bi®dum BBI and Lactobacillus acidophilus LAI in reduced-fat (liquid) and full-fat (set) yoghurts pro- duced with two commercial lactic starter cultures (SID and SISD) was investigated. The viability of the probiotic bacteria was also assayed in milk acidi®ed with lactic acid at di€erent pH values. Samples were stored at 5C for up to 4 weeks. There was a great varia- bility in the survival ability of the probiotic cultures in the two yoghurt types. L. acidophilus LAI demonstrated, in general, a lower resistance to the yoghurt environment than B. bi®dum BBI. On the other hand, the full-fat yoghurt was a more inhibitory medium than the reduced-fat one, especially for B. bi®dum BBI. Regarding the lactic starters used, the results showed that the culture SISDwas clearly more inhibitory for both probiotic organisms than the culture SID. The loss of cell viability in yoghurt samples was di€erent (higher in some cases and lower in others) from that due to lactic acid only. In general, pH values of 4.5 or lower jeopardised the cell viability of the probiotic organisms in yoghurt stored at 5C. This work shows the importance of selecting a suitable combination of probiotic strains and starter cultures when di€erent yoghurt types are formulated.Bi®dobacterium bi®dum BBI and Lactobacillus acidophilus LAI in reduced-fat (liquid) and full-fat (set) yoghurts pro- duced with two commercial lactic starter cultures (SID and SISD) was investigated. The viability of the probiotic bacteria was also assayed in milk acidi®ed with lactic acid at di€erent pH values. Samples were stored at 5C for up to 4 weeks. There was a great varia- bility in the survival ability of the probiotic cultures in the two yoghurt types. L. acidophilus LAI demonstrated, in general, a lower resistance to the yoghurt environment than B. bi®dum BBI. On the other hand, the full-fat yoghurt was a more inhibitory medium than the reduced-fat one, especially for B. bi®dum BBI. Regarding the lactic starters used, the results showed that the culture SISDwas clearly more inhibitory for both probiotic organisms than the culture SID. The loss of cell viability in yoghurt samples was di€erent (higher in some cases and lower in others) from that due to lactic acid only. In general, pH values of 4.5 or lower jeopardised the cell viability of the probiotic organisms in yoghurt stored at 5C. This work shows the importance of selecting a suitable combination of probiotic strains and starter cultures when di€erent yoghurt types are formulated.C for up to 4 weeks. There was a great varia- bility in the survival ability of the probiotic cultures in the two yoghurt types. L. acidophilus LAI demonstrated, in general, a lower resistance to the yoghurt environment than B. bi®dum BBI. On the other hand, the full-fat yoghurt was a more inhibitory medium than the reduced-fat one, especially for B. bi®dum BBI. Regarding the lactic starters used, the results showed that the culture SISDwas clearly more inhibitory for both probiotic organisms than the culture SID. The loss of cell viability in yoghurt samples was di€erent (higher in some cases and lower in others) from that due to lactic acid only. In general, pH values of 4.5 or lower jeopardised the cell viability of the probiotic organisms in yoghurt stored at 5C. This work shows the importance of selecting a suitable combination of probiotic strains and starter cultures when di€erent yoghurt types are formulated.L. acidophilus LAI demonstrated, in general, a lower resistance to the yoghurt environment than B. bi®dum BBI. On the other hand, the full-fat yoghurt was a more inhibitory medium than the reduced-fat one, especially for B. bi®dum BBI. Regarding the lactic starters used, the results showed that the culture SISDwas clearly more inhibitory for both probiotic organisms than the culture SID. The loss of cell viability in yoghurt samples was di€erent (higher in some cases and lower in others) from that due to lactic acid only. In general, pH values of 4.5 or lower jeopardised the cell viability of the probiotic organisms in yoghurt stored at 5C. This work shows the importance of selecting a suitable combination of probiotic strains and starter cultures when di€erent yoghurt types are formulated.B. bi®dum BBI. On the other hand, the full-fat yoghurt was a more inhibitory medium than the reduced-fat one, especially for B. bi®dum BBI. Regarding the lactic starters used, the results showed that the culture SISDwas clearly more inhibitory for both probiotic organisms than the culture SID. The loss of cell viability in yoghurt samples was di€erent (higher in some cases and lower in others) from that due to lactic acid only. In general, pH values of 4.5 or lower jeopardised the cell viability of the probiotic organisms in yoghurt stored at 5C. This work shows the importance of selecting a suitable combination of probiotic strains and starter cultures when di€erent yoghurt types are formulated.B. bi®dum BBI. Regarding the lactic starters used, the results showed that the culture SISDwas clearly more inhibitory for both probiotic organisms than the culture SID. The loss of cell viability in yoghurt samples was di€erent (higher in some cases and lower in others) from that due to lactic acid only. In general, pH values of 4.5 or lower jeopardised the cell viability of the probiotic organisms in yoghurt stored at 5C. This work shows the importance of selecting a suitable combination of probiotic strains and starter cultures when di€erent yoghurt types are formulated.C. This work shows the importance of selecting a suitable combination of probiotic strains and starter cultures when di€erent yoghurt types are formulated.