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Effect of probiotics on biotechnological characteristics of yoghurt A review

Effect of probiotics on biotechnological characteristics of yoghurt A review Purpose – Probiotics are known to extend health benefits and therefore may be included during yoghurt manufacture to enhance its prophylactic properties. Different probiotic strains may exhibit diverse biotechnological behaviour in association with yoghurt cultures, therefore interactive behaviour amongst probiotic and yoghurt cultures must be evaluated prior to their commercial application. This paper aims to assess the effect of inclusion of different probiotic cultures on various biotechnological (technological, dietetic and prophylactic) characteristics of yoghurt cultures. Design/methodology/approach – Yoghurt was assessed for technological characteristics based on acidification and flavour production, dietetic characteristics based on proteolytic activity, vitamin synthesis and L (+) lactic acid production and prophylactic characteristics based on β ‐galactosidase activity, antibacterial spectrum, viability in product as well as during gastro‐intestinal transit, intestinal colonization, immunomodulation, anti‐carcinogenicity and hypocholesterolemic effect. Findings – Different probiotic cultures exhibited diverse technological, dietetic and prophylactic behaviour in association with yoghurt cultures. Functional properties of traditional yoghurt could be enhanced with the combined introduction of probiotic cultures such as Bifidobacterium bifidum , Bifidobacterium infantis and Lactobacillus acidophilus and the resultant product may be recommended for consumption as a dietary adjunct. Originality/value – The paper shows that combined introduction of probiotic cultures such as B. bifidum , B. infantis and L. acidophilus, as microbial additives during the manufacture of yoghurt would result in a product with enhanced functional properties. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

Effect of probiotics on biotechnological characteristics of yoghurt A review

S. Sarkar
British Food Journal , Volume 110 (7): 24 – Jul 4, 2008
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References (146)

Publisher
Emerald Publishing
Copyright
Copyright © 2008 Emerald Group Publishing Limited. All rights reserved.
ISSN
0007-070X
DOI
10.1108/00070700810887185
Publisher site
See Article on Publisher Site

Abstract

Purpose – Probiotics are known to extend health benefits and therefore may be included during yoghurt manufacture to enhance its prophylactic properties. Different probiotic strains may exhibit diverse biotechnological behaviour in association with yoghurt cultures, therefore interactive behaviour amongst probiotic and yoghurt cultures must be evaluated prior to their commercial application. This paper aims to assess the effect of inclusion of different probiotic cultures on various biotechnological (technological, dietetic and prophylactic) characteristics of yoghurt cultures. Design/methodology/approach – Yoghurt was assessed for technological characteristics based on acidification and flavour production, dietetic characteristics based on proteolytic activity, vitamin synthesis and L (+) lactic acid production and prophylactic characteristics based on β ‐galactosidase activity, antibacterial spectrum, viability in product as well as during gastro‐intestinal transit, intestinal colonization, immunomodulation, anti‐carcinogenicity and hypocholesterolemic effect. Findings – Different probiotic cultures exhibited diverse technological, dietetic and prophylactic behaviour in association with yoghurt cultures. Functional properties of traditional yoghurt could be enhanced with the combined introduction of probiotic cultures such as Bifidobacterium bifidum , Bifidobacterium infantis and Lactobacillus acidophilus and the resultant product may be recommended for consumption as a dietary adjunct. Originality/value – The paper shows that combined introduction of probiotic cultures such as B. bifidum , B. infantis and L. acidophilus, as microbial additives during the manufacture of yoghurt would result in a product with enhanced functional properties.

Journal

British Food Journal – Emerald Publishing

Published: Jul 4, 2008

Keywords: Milk; Health foods; Nutrition; Animal products; Bacteria

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