Food Science and Biotechnology

, Volume 21, Issue 1, pp 151–157

Survival and activity of 5 probiotic lactobacilli strains in 2 types of flavored fermented milk

  • Yasaman Sadaghdar
  • Amir Mohammad Mortazavian
  • Mohammad Reza Ehsani
Research Article

DOI: 10.1007/s10068-012-0019-z

Cite this article as:
Sadaghdar, Y., Mortazavian, A.M. & Ehsani, M.R. Food Sci Biotechnol (2012) 21: 151. doi:10.1007/s10068-012-0019-z

Abstract

The viability of 5 probiotic lactobacilli strains (Lactobacillus acidophilus LA-5, Lactobacillus casei L01, Lactobacillus casei LAFTI L26, Lactobacillus paracasei Lcp37, and Lactobacillus rhamnosus HN001) was assessed in 2 types of probiotic flavored drink based on fermented milk during 21 days of refrigerated storage (5°C). Also, changes in biochemical parameters (pH, titrable acidity, and redox potential) during fermentation as well as the sensory attributes of final product were determined. Among the probiotic strains, L. casei LAFTI L26 exhibited the highest retention of viability during refrigerated storage period, while L. acidophilus LA-5 showed the highest loss of viability during this period. The decline in cell count of probiotic bacteria in strawberry fermented milk was significantly greater compared to peach fermented milk. In an overall approach, peach fermented milk containing L. casei LAFTI L26 was selected as the optimal treatment in this study in both aspects of viability and sensory accpeptibility.

Keywords

flavored fermented milkprobioticlactobacilliviabilitychemical change

Copyright information

© The Korean Society of Food Science and Technology and Springer Netherlands 2012

Authors and Affiliations

  • Yasaman Sadaghdar
    • 2
  • Amir Mohammad Mortazavian
    • 1
  • Mohammad Reza Ehsani
    • 3
  1. 1.Department of Food Science and Technology, Faculty of Nutrition Sciences, Food Science and Technology/National Nutrition and Food Technology Research InstituteShahid Beheshti University of Medical SciencesTehranIran
  2. 2.Department of Food Science and Technology, Faculty of Agriculture, Science and Research BranchIslamic Azad UniversityTehranIran
  3. 3.Department of Food Science, Technology and Engineering, Faculty of Biosystem Science, Agricultural CampusUniversity of TehranKarajIran