Determining some of the quality characteristics of probiotic yogurts manufactured by using microencapsulated Saccharomyces cerevisiae var. boulardii

Abstract

Probiotics can be defined as living microorganisms that positively contribute to human health by regulating the intestinal flora of a host and stimulating the immune system. As stated in many studies carried out in recent years, probiotic microorganisms are known to be very useful for human health. Saccharomyces cerevisiae var. boulardii is the only probiotic yeast that has been patented. In this study, it was aimed to determine the physical, rheological, chemical, and microbiological quality parameters of probiotic yogurts manufactured using this yeast microencapsulated via extrusion method during storage. Black cherry jam was used in order to enrich the sensory properties of products and the products were stored for 21 days. Microbiological characteristics such as total mesophilic aerobic bacteria, total coliform, total lactic acid bacteria, total yeast-mold, and viability of the S. boulardii were determined by analyzing the samples. We also investigated sensory properties such as external appearance, consistency (with spoon and by mouth), odor, flavor, and overall acceptability throughout the storage to evaluate the acceptability of the product by consumers.

Investigation of physicochemical, microbiological, textural, and sensory properties of set‐type yogurt with Mentha pulegium L. (pennyroyal) powder

“…Ten panelists, who were given prior information before the sensory evaluation, evaluated the yogurt samples enriched with MPP in terms of color, curd tension, viscosity, odor, texture and structure, consistency with spoon, consistency in the mouth, flavor and taste, fibrous taste, sweetness, acidity, durability, and overall acceptability. The scale used was a 5‐point scale, where 1: nonexistent–non‐detectable characteristic and 5: was too intense (Ayar & Gurlin, 2014; Kalkan et al., 2018).…”

Ferulated Pectins and Ferulated Arabinoxylans Mixed Gel for Saccharomyces boulardii Entrapment in Electrosprayed Microbeads

“…Saccharomyces boulardii ( S. boulardii ) is a probiotic yeast acknowledged and generally recognized as safe (GRAS) [ 3 ]. However, S. boulardii viability is damaged under stressful environmental conditions [ 4 , 5 ]. In this regard, technological advances such as microencapsulation have been developed to protect probiotics’ viability [ 6 , 7 , 8 ].…”

Lactobacillus plantarum ve Lactobacillus casei Shirota’nın Gastrik Koşullara Karşı Mikroenkapsülasyonu için Kaplama Materyallerinin Optimizasyonu

“…In this case, microencapsulation technique is an alternative and effective strategy to protect survival of probiotics against hard conditions. The promised health benefits of probiotics were achieved with microencapsulation [14,15] . Two methods often used for microencapsulation are emulsion and extrusion.…”

“…Two methods often used for microencapsulation are emulsion and extrusion. Extrusion method has many advantages that it is simple and inexpensive method with gentle operations, does not involve deleterious solvents, does not cause probiotic cell injuries and can be done under aerobic and anaerobic conditions [15,16] . In extrusion technique, probiotic bacteria are added into the hydrocolloid solution (mostly alginate) for entrapping in the gel matrix and then the cell suspension is passed through the syringe needle to form droplets, which freefall into the solidification solution [8] .…”