Evaluation of Probiotic Yoghurt Produced by Lactobacillus paracasei ssp. tolerans

Authors

  • D. Abedi Assistant Professor of Biotechnology Department, Isfahan University of Medical Sciences, Isfahan, Iran.
  • H. Korbekandi Assistant Professor of Genetics & Molecular Biology Department, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran.
  • M. Jalali Assistant Professor of Microbiology Department, Isfahan University of Medical Sciences, Isfahan, Iran.
  • M. Maracy Assistant Professor of Epidemiology Department, Isfahan University of Medical Sciences, Isfahan, Iran.
  • N. Azarman Assistant Professor of Biotechnology Department, Isfahan University of Medical Sciences, Isfahan, Iran
  • S. Iravani Assistant Professor of Biotechnology Department, Isfahan University of Medical Sciences, Isfahan, Iran.
Abstract:

The objectives of this paper were production of probiotic yoghurt using L. paracasei ssp. tolerans, and evaluation of pH changes, viable counts, and organoleptic properties of the produced yoghurt. It was observed that the pH decrease during the fermentation period was faster in the milk inoculated with L. paracasei ssp. tolerans plus starter culture. There was a gradual decrease in pH in both of the fermented milks during the first 120 min, followed by a sharp drop between 180-210 min, and a steady reduction later until the desired pH was achieved. The viable count of the probiotic bacterium (L. paracasei) decreased almost linearly during the storage time, but remained higher than the standard limit for probiotic products. Incorporation of L. paracasei ssp. tolerans in yoghurt neither affected the viability of the starter cultures during 21 days of cold storage, nor the organoleptic properties of the yoghurt. There was no significant difference between organoleptic properties of the control and the probiotic yoghurts.    

Upgrade to premium to download articles

Sign up to access the full text

Already have an account?login

similar resources

evaluation of probiotic yoghurt produced by lactobacillus paracasei ssp. tolerans

the objectives of this paper were production of probiotic yoghurt using l. paracasei ssp. tolerans, and evaluation of ph changes, viable counts, and organoleptic properties of the produced yoghurt. it was observed that the ph decrease during the fermentation period was faster in the milk inoculated with l. paracasei ssp. tolerans plus starter culture. there was a gradual decrease in ph in both ...

full text

lactobacilli, Lactobacillus, Lactobacillus casei DN-114 001, Lactobacillus casei shirota, Lactobacillus coryniformis CECT5711, Lactobacillus gasseri CECT5714, Lactobacillus johnsonii LA1, Lactobacillus rhamnosus GR-1,Lactobacillus paracasei ssp. paracasei (CRL-

boulardii) Natural Standard Bottom Line Monograph, Copyright © 2012 (www.naturalstandard.com). Commercial distribution prohibited. This monograph is intended for informational purposes only, and should not be interpreted as specific medical advice. You should consult with a qualified healthcare provider before making decisions about therapies and/or health conditions. While some complementary a...

full text

Analysis of Antimicrobial Activity of Lactobacillus paracasei ssp. paracasei-1 Isolated from Regional Yogurt

Lactic acid bacteria are very significant to human health due to the production of some antimicrobial substances and ability to inhibit pathogenic bacteria. In this study, Lactobacillus strains were isolated from yogurts of Khulna region, Bangladesh and identified as Lactobacillus paracasei ssp. paracasei-1. The antimicrobial activity of cell free supernatant was tested against both gram positi...

full text

Antimicrobial and antiadhesive properties of a biosurfactant isolated from Lactobacillus paracasei ssp. paracasei A20.

AIMS The aim of this study was to determine the antimicrobial and antiadhesive properties of a biosurfactant isolated from Lactobacillus paracasei ssp. paracasei A20 against several micro-organisms, including Gram-positive and Gram-negative bacteria, yeasts and filamentous fungi. METHODS AND RESULTS Antimicrobial and antiadhesive activities were determined using the microdilution method in 96...

full text

Genomic Diversity of Phages Infecting Probiotic Strains of Lactobacillus paracasei.

Strains of the Lactobacillus casei group have been extensively studied because some are used as probiotics in foods. Conversely, their phages have received much less attention. We analyzed the complete genome sequences of five L. paracasei temperate phages: CL1, CL2, iLp84, iLp1308, and iA2. Only phage iA2 could not replicate in an indicator strain. The genome lengths ranged from 34,155 bp (iA2...

full text

My Resources

Save resource for easier access later

Save to my library Already added to my library

{@ msg_add @}


Journal title

volume 05  issue 1

pages  37- 44

publication date 2015-01-01

By following a journal you will be notified via email when a new issue of this journal is published.

Hosted on Doprax cloud platform doprax.com

copyright © 2015-2023