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

• 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
• DOI: 10.3390/fermentation10110585
• EISSN: 2311-5637

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.