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Probiotic Strawberry Yogurts: Microbiological, Chemical and Sensory Properties

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Abstract

This study was performed to determine the viability of Lactobacillus acidophilus and Bifidobacterium bifidum in yogurt made with strawberry marmalade (SM) and to examine the quality properties of probiotic yogurt. Acidity, pH, bacterial counts and sensory analysis of the yogurt samples were investigated on days 1, 3, 5, 7, 10 and 14 during storage at 4 °C. The survival rate of L. acidophilus was greater than that of B. bifidum. The viability of L. acidophilus decreased during the storage period, but B. bifidum numbers remained stable during the storage period. The highest L. acidophilus count (7.20 log cfu/g) was found in L. acidophilus + B. bifidum SM yogurt on day 1. The highest B. bifidum count (6.13 log cfu/g) was detected in yogurt containing L. acidophilus + B. bifidum SM yogurt on day 7. Yeast and mould counts of all yogurts increased during the storage period. Coliform bacteria and Staphylococcus aureus were not detected in the yogurt samples. The highest overall acceptance sensory score was observed in yogurts containing L. acidophilus. Considering the sensory and probiotic characteristics of all yogurt samples, this study suggested that strawberry yogurt with a suitable 5–7 day storage period can be produced with single L. acidophilus addition or single B. bifidum addition.

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Acknowledgements

We would like to thank the Atatürk University Research Fund for supporting this research.

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Authors and Affiliations

  1. Department of Food Processing, Vocational School of Erzurum, Atatürk University, Erzurum, Turkey

    Tamer Turgut

  2. Department of Food Engineering, Atatürk University, Erzurum, Turkey

    Songül Cakmakci

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  1. Tamer Turgut
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  2. Songül Cakmakci
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Correspondence to Tamer Turgut.

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Turgut, T., Cakmakci, S. Probiotic Strawberry Yogurts: Microbiological, Chemical and Sensory Properties. Probiotics & Antimicro. Prot. 10, 64–70 (2018). https://doi.org/10.1007/s12602-017-9278-6

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