Effect of Commercial Bioprotective Lactic Cultures on Physicochemical, Microbiological, and Textural Properties of Yogurt

Effect of Commercial Bioprotective Lactic Cultures on Physicochemical, Microbiological, and Textural Properties of Yogurt

The present study investigated the effects of the commercial biopreservatives FRESHQ-11 (Lactobacillus rhamnosus), labeled as F, and HOLDBAC YM-B LYO 100 DCU (Lactobacillus rhamnosus and Propionibacterium freudenreichii subsp. shermanii), labeled as H, at different dosages on the pH, titratable acid...

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Bibliographic Details
Published in:Fermentation (Basel) Vol. 10; no. 11; p. 585
Main Authors: Mélo, Elói Duarte de, e Silva, Pedro Ivo Soares, do Oriente, Suelma Ferreira, Almeida, Renata Duarte, Pessoa, Julia Morais, França, Kepler Borges, de Gusmão, Thaísa Abrantes Souza, de Gusmão, Rennan Pereira, Lisboa Oliveira, Hugo M., Nascimento, Amanda Priscila Silva
Format: Journal Article
Language:English
Published: Basel MDPI AG 14-11-2024
Subjects:
Acidity
Consumers
Dairy industry
Dairy products
Fermentation
Food
Food quality
Lactobacillus rhamnosus
Manufacturers
Milk
Mold
Natural products
Potassium
Potassium sorbate
Preservatives
Raw materials
Rheology
Yeast
Yogurt
Brazil
United States > US
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Summary:The present study investigated the effects of the commercial biopreservatives FRESHQ-11 (Lactobacillus rhamnosus), labeled as F, and HOLDBAC YM-B LYO 100 DCU (Lactobacillus rhamnosus and Propionibacterium freudenreichii subsp. shermanii), labeled as H, at different dosages on the pH, titratable acidity (%), fungal inhibition, and textural parameters of yogurt during 28 days of storage at 7 ± 1 °C. The study compared these biopreservatives with yogurt containing only the chemical preservative potassium sorbate at the maximum allowed concentration (C1) and yogurt without any chemical preservatives (C2), with the goal of identifying alternatives to reduce or replace potassium sorbate. Yogurts were formulated with biopreservatives at concentrations of 0.1% and 0.2% (v/v) and with potassium sorbate at 0.015% and 0.03%. The results indicated that yogurts containing biopreservatives had significantly lower pH and higher titratable acidity (%) than C2 (p < 0.05). Syneresis significantly decreased over the 28-day storage period at 7 ± 1 °C (p < 0.05). Additionally, yogurts with bioprotective cultures exhibited significantly lower textural parameters (p < 0.05) compared to C1 and C2. This study underscores the potential of biopreservatives as viable replacements for potassium sorbate, with these formulations being comparable to C1 in inhibiting molds and yeasts, particularly when L. rhamnosus was used at 0.2% v/v. This finding is promising for future pilot and industrial-scale applications.
ISSN:2311-5637
2311-5637
DOI:10.3390/fermentation10110585