The Effect of Milk Supplementation on the Growth and Viability of Starter and Probiotic Bacteria in Yogurt during Refrigerated Storage

Subject Areas : food microbiology

M. H. Naji ¹ , Z Hashemi ² , M Hoseini ³

1 - Ph. D. Student of Food Science and Technology, Academic Member of Zarindashat Branch, Islamic Azad University, Fars, Iran.
2 - Shiraz Medical Science University, Fars, Iran.
3 - Ph. D. Student of Food Science and Technology, College of Agriculture, Mashhad University, Khorasane Razavi, Iran.

Received: 2012-10-08 Accepted : 2013-04-24 Published : 2014-01-01

Keywords: Probiotic, Supplementation, Yogurt,

Abstract :

In the present work, the effect of milk supplementation on viability of yogurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and probiotic bacteria (Lactobacillus acidophilus and Bifidobacteria) was studied during yogurt manufacture and thirty three days storage. Incubation time to reach pH value of 4.5 was greatly affected by the addition of casein fraction of milk proteins. The viable counts of L. delbrueckii subsp. bulgaricus and Bifidobacteria were increased in yogurt supplemented with tryptone and milk powder plus five fold starter culture. Addition of 500 mg L-1 of cysteine, promoted the growth of L. acidophilus until three weeks from the date of production. Bifidobacteria counts remained more than 105 cfu ml-1 in yogurt supplemented with 2% milk powder and inoculated with five fold starter culture. Using a high level of inoculums promoted the viability of L. acidophilus and Bifidobacteria significantly (p< 0.05) in the first week of storage.

References:

AOAC. (1984) Association of Official Analytical Chemists.14th ed. Washington, DC.  
Chick, H., Shin, H. S. & Ustunol, Z. (2001). Growth and acid production by lactic acid bacteria and Bifidobacteria growth in skin milk containing honey. Journal of Food Science, 66, 478 – 481.
Dave, R. I. & Shah, N. P. (1997a). Viability of yoghurt and probiotic bacteria in yoghurts made from commercial starter cultures. International Dairy Journal, 7, 31 – 41.
Dave, R. I. & Shah, N. P. (1997b). Effect of cysteine on the viability of yoghurt and probiotic bacteria in yoghurts made with commercial starter cultures. International Dairy Journal, 7, 537 – 545.
Dave, R. I. & Shah, N. P. (1998). Ingredient supplementation effects on viability of probiotic bacteria in yogurt. Journal of Dairy Science, 81, 2804 – 2816.      
De Vuyst, L. (2000). Technology aspects related to the application of functional starter culture. Food Technology and

Biotechnology, 38, 105 – 112.
Donkor, O. N., Henriksson, A., Vasiljevic, T. & Shah, N. P. (2006). Effect of acidification on the activity of probiotics in yogurt during cold storage. International Dairy Journal. 16, 1181 – 1189.
Favaro-Tindade, C. S. & Grosso, C.R.F. (2004). Stability of free and immobilized Lactobacillus acidophilus and Bifidobacterium lactis in acidified milk and immobilized B. lactis in yoghurt. Brazilian Journal of Microbiology. 35, 151-156.
Gilliland, S. E. & Speck, M. L. (1977). Instability of lactobacillus acidophilus in yogurt. Journal of Dairy Science, 60, 1394 – 1398.      
Gilliland, S. E., Reilly, S. S. & Kim, G. B. (2002). Viability during storage of selected probiotic Lactobacilli and Bifidobacteria in yogurt –like product. Journal of Food Science, 67, 3091 – 3095.
Gomes, A. M. P. & Malcata, F. X. (1991). Bifidobacteria spp. and lactobacillus acidophilus: biological, biochemical, technological and therapeutical properties relevant for use as probiotic. Trends in Food Science & Technology, 10, 139 – 157.
ISO/DIS 20128 IDF 192 (2005). Fermented milk-Enumeration of lactobacillus acidophilus-Colony-count technique at 37°C, International Organization for Standardization and International Dairy Federation.
Lourens-Hattingh, A. & Viljoen, B. C. (2001). Yogurt as probiotic carrier food. International Dairy Journal, 11, 1 – 17.  
Nighswonger, B. D., Brashears, M. M. & Gilliland, S. E. (1996). Viability of lactobacillus acidophilus and lactobacillus casein in fermented milk products during refrigerated storage. Journal of Dairy Science, 79, 212 – 219.          
Oliviera, M. N., Sodini, I., Remeuf, F. & Corrieu, G. (2001). Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milk containing probiotic bacteria. International Dairy Journal, 11, 935 – 942.   
Petschow, B. W. & Talbott, R. D. (1990). Growth promotion of Bifidobacterium species by whey and casein fractions from human and bovine milk. Journal of Clinical Microbiology, 28, 287 – 292.   
Prado, F. C., Parada, J. L., Pandey, A. & Soccol, C. R. (2008). Trends in non-dairy probiotic beverages. Food Research International, 41, 111 – 123.
Saarela, M., Mogensen, G., Fonden, R., Mättö, J. & Mattila-Sandholm, T. (2000). Probiotic bacteria: safety, functional and technological properties. Journal of Biotechnology, 84, 197 – 215.
Samona, A. & Robinson, R. K. (1994). Effect of yogurt cultures on the survival of bifidobacteria in fermented milks. Journal of The Society of Dairy Technology, 47(2), 58-60
Shah, N. P., Lankaputhra, W. E. V., Britz, M. L. & Kyle, W. S. A. (1995). Survival of lactobacillus acidophilus and Bifidobacterium bifidum in commercial yoghurt during refrigerated storage. International Dairy Journal, 5, 515 – 521.   
Shah, N. P. & Lankaputhra, W. E. V. (1997). Improving viability of lactobacillus acidophilus and Bifidobacterium spp. in yogurt. International Dairy Journal, 7, 349 – 356.    
Sodini,  I.,  Lucas,  A.,  Oliviera,  M. N.,
Remeuf, F. & Corrieu, G. (2002). Effect of milk base and starter culture on acidification, texture, and probiotic cell counts in fermented milk processing. Journal of Dairy Science, 85, 2479 – 2488.
Talwalkar, A. & Kailasapathy, K. (2002). A review of oxygen toxicity in probiotic yogurts: influence on the survival of probiotic bacteria and protective techniques. Comprehensive Review in Food Science and Food Safety, 3, 117 – 124.
Tamime, A. Y. & Robinson, R. K. (2000). Yogurt: Science and Technology, Cambridge, UK: CRC Press.
Tamime, A. Y., Saarela, M., Korslund Sondergaard, A., Mistry, V. V. & Shah, N. P. (2005). Production and maintenance of viability of probiotic micro-organisms in dairy products. In A.Y. Tamime (Eds), Probiotic dairy products, (pp. 39 – 72). AYr, UK: (Blackwell publishing.
Vinderola, C. G., Bailo, N. & Reinheimer, J. A. (2000). Survival of probiotic microflora in Argentinain yoghurts during refrigerated storage. Food Research International, 33, 97 – 102.
Wang, Y. C., Yu, R. C. & Chou, C. C. (2002). Growth and survival of Bifidobacteria and lactic acid bacteria during the fermentation and storage of cultured soymilk drinks. Food Microbiology, 19, 501 – 508.