Evaluation of Probiotic Survivability in Yogurt Exposed To Cold Chain Interruption

Authors

  • Amir Mohamad Mortazavian Students’ Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
  • Aziz Homayouni Rad Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences Tabriz, Iran.
  • Kianosh Khosravi-Darani Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
  • Milad Rouhi Department of Food Science and Technology, Faculty of Agriculture, University of Tehran, Karaj, Iran.
  • Reza Mohammadi Students Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
  • Rohollah Ferdousi Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Abstract:

In this research, the survival of probiotic microorganisms in yogurts stored at room temperature (cold chain interruption conditions) was studied. Milk inoculated with yogurt bacteria (mixed culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus) and a single probiotic culture (L. acidophilus LA-5 or Bifidobacterium lactis Bb-12 or L. rhamnosus HN001 or L. paracasei Lpc-37) were incubated till pH of 4.5 was reached. Probiotic yogurts were stored at two different temperatures including cold (control) and room temperatures (5 and 20°C, respectively). Changes in pH decrease, titratable acidity increase and redox potential increase as well as the viability of probiotics per 6 h intervals during an assumptive interrupted cold storage (24 h) were monitored. The survival of probiotics was strongly dependent on the storage temperature and remarkable viability loss occurred in room temperature compared to refrigerated storage. In addition, the survivability was dependent on probiotic strain. Among our experimental strains, B. lactis Bb-12 showed the less resistance to be stored at 20°C (24 h) and referring to the recommended minimum numbers of 107 cfu mL-1, L. rhamnosus HN001 was the most suitable probiotic strain to be used in probiotic yogurts especially in countries having high possibility of cold chain interruption during storage.

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Journal title

volume 12  issue Supplement

pages  139- 144

publication date 2013-03-12

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