THE EFFECT OF MICROBIAL CULTURES INOCULATION ORDER AND INCUBATION TEMPERATURE ON PROBIOTIC YOGURT CONTAINING LACTOBACILLUS CASEI

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DEHGHANI N.; POURAHMAD R.; NEMATI N.

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Journal: Journal of Food Technology and Nutrition Year:2013 | Volume:10 | Issue:2 (38) Page(s): 27-36

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Title

THE EFFECT OF MICROBIAL CULTURES INOCULATION ORDER AND INCUBATION TEMPERATURE ON PROBIOTIC YOGURT CONTAINING LACTOBACILLUS CASEI

Author(s)

DEHGHANI N. | POURAHMAD R. | NEMATI N. | Issue Writer Certificate

Keywords

INCUBATION TEMPERATUREQ2

INOCULATION ORDERQ2

LACTOBACILLUS CASEIQ2

PROBIOTIC YOGURTQ2

Abstract

Introduction: LACTOBACILLUS CASEI has a great potential to be applied in the production of probiotic dairy products like yogurt. Therefore, according to the high consumer acceptance and positive properties of PROBIOTIC YOGURT containing LACTOBACILLUS CASEI, the effect of microbial cultures INOCULATION ORDER and INCUBATION TEMPERATURE on the quality and viability of probiotics in the product were evaluated.Materials and Methods: The effect of INOCULATION ORDER (simultaneous inoculation of yogurt bacteria and LACTOBACILLUS CASEI, the initial inoculation of LACTOBACILLUS CASEI and secondary inoculation of yogurt bacteria, initial inoculation of yogurt bacteria and secondary inoculation of LACTOBACILLUS CASEI) and incubation at temperatures of 37°C and 40°C were investigated.pH value, acidity, percentage of serum removing (synersis), probiotic counts and sensory evaluation concerned with taste, color and texture were compared with the control sample (yogurt without probiotic bacteria). The high quality sampels were selected and were stored at 4°C for 21 days. During this period physicochemical properties and probiotic counts were evaluated.Results: The results showed that simultaneous inoculation of yogurt bacteria and LACTOBACILLUS CASEI at both 37°C and 40°C caused the best organoleptic properties. The results of evaluations on selected samples showed that during cold storage the sample incubated at 37°C had the lowest percentage of synersis and the largest number of live probiotic bacteria.Lowest pH value and highest acidity were observed in the sample that was incubated at 40°C.Conclusion: This study showed that combined cultures of yogurt bacteria and LACTOBACILLUS CASEI incubated at 37°C provided better quality of product in respect of sensory properties and viability of probiotic bacteria.

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APA: Copy

DEHGHANI, N., POURAHMAD, R., & NEMATI, N.. (2013). THE EFFECT OF MICROBIAL CULTURES INOCULATION ORDER AND INCUBATION TEMPERATURE ON PROBIOTIC YOGURT CONTAINING LACTOBACILLUS CASEI. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 10(2 (38)), 27-36. SID. https://sid.ir/paper/143414/en

Vancouver: Copy

DEHGHANI N., POURAHMAD R., NEMATI N.. THE EFFECT OF MICROBIAL CULTURES INOCULATION ORDER AND INCUBATION TEMPERATURE ON PROBIOTIC YOGURT CONTAINING LACTOBACILLUS CASEI. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2013;10(2 (38)):27-36. Available from: https://sid.ir/paper/143414/en

IEEE: Copy

N. DEHGHANI, R. POURAHMAD, and N. NEMATI, “THE EFFECT OF MICROBIAL CULTURES INOCULATION ORDER AND INCUBATION TEMPERATURE ON PROBIOTIC YOGURT CONTAINING LACTOBACILLUS CASEI,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 10, no. 2 (38), pp. 27–36, 2013, [Online]. Available: https://sid.ir/paper/143414/en

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