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Investigating the effect of addition of probiotic microorganisms (bacteria or yeast) to yoghurt on the viability and volatile aromatic profiles

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Abstract

Aroma compounds are key components of food, and the food industry places a high priority on the enhancement of these chemicals. Streptococcus thermophilus (ST), Lactobacillus bulgaricus (LB), Limosilactobacillus reuteri (LR), Lactobacillus acidophilus (LA-5), Bifidobacterium bifidum (BB-12) and Saccharomyces boulardii (SB) were mixed starter cultures used in this study to improve the flavor of the yoghurt. To make the yoghurt, four starter mixtures were used, with the presence of the common yoghurt starter (CYS) as a control sample: CYS + LR, CYS + LA-5, CYS + BB-12, and CYS + SB. The pH, total acidity, and starter culture viability of yoghurt samples were then estimated over the course of 21 days of storage, while aroma compounds and sensory evaluation were determined on the first day of storage. The pH and total acidity of the yoghurt samples ranged between 4.2 and 4.5 and 0.84–0.93% on the first day to storage respectively, according to the results. The vaiable count of probioticbacteria were 8.1 (LR), 9.3 (LA-5), and 7.9 (BB-12) log CFU/g while it was 6.9 CFU/g for the probiotic yeast at the end of storage period. Furthermore, yoghurt samples contained a total of 47 volatile compounds. Esters and alcohols had the greatest impact on the formation of volatile compounds in fermentations containing various probiotic microorganisms and yoghurt starter. The mixture of aroma compounds produced therefore in the current study would be useful for selecting starter cultures that could serve as significant resources in the development of novel fermented milks.

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Authors and Affiliations

  1. Department of Food Science, College of Agriculture, University of Basrah, 61004, Basrah, Iraq

    Alaa Kareem Niamah, Dhia F. Al-fekaiki & Shayma Thyab Gddoa Al-Sahlany

  2. Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, 721302, Kharagpur, West Bengal, India

    Deepak Kumar Verma

  3. Division of Dairy Microbiology, Mansinhbhai Institute of Dairy and Food Technology-MIDFT, Dudhsagar Dairy Campus, 384 002, Mehsana, Gujarat, India

    Ami R. Patel

  4. Department of Allied Health Sciences, Chitkara School of Health Sciences, Chitkara University, 140401, Punjab, India

    Smita Singh

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  1. Alaa Kareem Niamah
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Contributions

AKN, STGA, and DKV conceptualized and supervised the manuscript; AKN, STGA, and DFA developed the framework, conducted experimental work and analysis, tabulated experimental data, and drew the illustrations; AKN, STGA, DFA, DKV, and ARP compiled literature, wrote, interpreted, and corrected the original draft of the manuscript; and DKV, ARP and SS read, edited and revised the manuscript. The final submission of the work was reviewed by DKV, who made final comments and revisions to the manuscript. All authors critically evaluated and approved the final submission version of the work.

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Correspondence to Alaa Kareem Niamah or Deepak Kumar Verma.

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Niamah, A.K., Al-fekaiki, D.F., Thyab Gddoa Al-Sahlany, S. et al. Investigating the effect of addition of probiotic microorganisms (bacteria or yeast) to yoghurt on the viability and volatile aromatic profiles. Food Measure 17, 5463–5473 (2023). https://doi.org/10.1007/s11694-023-02056-7

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