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Growth and activity of Bulgarian yogurt starter culture in iron-fortified milk

  • Original Paper
  • Published:
Journal of Industrial Microbiology & Biotechnology

Abstract

Bulgarian yogurts were manufactured and fortified with 8, 15 and 27 mg of iron kg−1 of yogurt. The growth and acidifying activity of the starter culture bacteria Streptococcus thermophilus 13a and Lactobacillus delbrueckii subsp. bulgaricus 2-11 were monitored during milk fermentation and over 15 days of yogurt storage at 4 °C. Fortifying milk with iron did not affect significantly the growth of the starter culture during manufacture and storage of yogurt. Counts of yogurt bacteria at the end of fermentation of iron-fortified milks were between 2.1 × 1010 and 4.6 × 1010 CFU ml−1, which were not significantly different from numbers in unfortified yogurts. In all batches of yogurt, the viable cell counts of S. thermophilus 13a were approximately three times higher than those of L. delbrueckii subsp. bulgaricus 2-11. Greater decrease in viable cell count over 15 days of storage was observed for S. thermophilus 13a compared to L. delbrueckii subsp. bulgaricus 2-11. Intensive accumulation of lactic acid was observed during incubation of milk and all batches reached pH 4.5 ± 0.1 after 3.0 h. At the end of fermentation process, lactic acid concentrations in iron-fortified yogurts were between 6.9 ± 0.4 and 7.3 ± 0.5 g l−1. The acidifying activity of starter culture bacteria in the control and iron-fortified milks was similar. There was no increase in oxidized, metallic and bitter off-flavors in iron-fortified yogurts compared to the control. Iron-fortified yogurts did not differ significantly in their sensorial, chemical and microbiological characteristics with unfortified yogurt, suggesting that yogurt is a suitable vehicle for iron fortification and that the ferrous lactate is an appropriate iron source for yogurt fortification.

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Acknowledgments

The authors gratefully acknowledge the financial support for this work from the Ministry of Education and Science (National Science Fund) of Bulgaria.

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Authors and Affiliations

  1. Laboratory of Applied Microbiology, Institute of Microbiology, Bulgarian Academy of Sciences, 26 Maritza Blvd., 4002, Plovdiv, Bulgaria

    Emilina Simova

  2. Department of Milk and Dairy Products Technology, University of Food Technologies, 26 Maritza Blvd., 4002, Plovdiv, Bulgaria

    Galin Ivanov & Zhelyazko Simov

Authors
  1. Emilina Simova
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  2. Galin Ivanov
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  3. Zhelyazko Simov
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Correspondence to Galin Ivanov.

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Simova, E., Ivanov, G. & Simov, Z. Growth and activity of Bulgarian yogurt starter culture in iron-fortified milk. J Ind Microbiol Biotechnol 35, 1109–1115 (2008). https://doi.org/10.1007/s10295-008-0389-7

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  • DOI: https://doi.org/10.1007/s10295-008-0389-7

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