Fortification of milk with plant extracts modifies the acidification and reducing capacities of yoghurt bacteria

Abstract

The acidification and reducing capacities of yoghurt bacteria were evaluated in different plant extract-enriched milk samples. The milk samples enriched with thyme and grape seed extracts exhibited the highest values of acidification capacity for Lactobacillus delbrueckii subsp. bulgaricus (LB) (0.0065 pH unit/min) and Streptococcus thermophilus (ST) (0.0068 pH unit/min). The highest values of reducing capacity were observed in thyme (À0.98 mV/min), grape (À1.92 mV/min) and green tea (À0.75 mV/min)-enriched samples for LB, ST and mixed culture of LB + ST, respectively. The fortification of yoghurt with plant extracts modified the acidification and reducing activities of starters, thus changing the fermentation time and quality attributes of the product.

Effect of fortification of set‐type yoghurt with different plant extracts on its physicochemical, rheological, textural and sensory properties during storage

“…2018; Alwazeer et al . 2020). The textural, rheological and sensory properties are some of the most important factors involved in the decision‐making to buy the product (Kumar and Mishra 2004; Russell et al .…”

“…2020), and in another work, we studied the effect of the addition of these extracts on the acidification and reducing capacities of yoghurt starters (Alwazeer et al . 2020). In this study, we investigated the effects of the addition of these antioxidant‐rich plant extracts on physicochemical, rheological, textural and sensory properties of yoghurt.…”

Assessment of structure and sensory characteristics of reduced fat yoghurt manufactured with carob bean gum polysaccharides

“…The ratio of organic acids (especially lactic acid and acetic acid) metabolites produced during normal metabolism of LAB depending on fermentation type and medium conditions. The rate of lactic acid production increases when the conditions of the medium are favourable for the growth of the bacterium (Alwazeer et al, 2020). Figure 2 shows the lactic acid profile of yoghurt using CBG (p<0.01).…”

Investigation of the rheological, microbial, and physicochemical properties of developed synbiotic yogurt containing Lactobacillus acidophilus LA‐5, honey, and cinnamon extract

“…During recent years, other scientists incorporated some probiotic bacteria and/or plant extract into dairy products such as: Lactobionic acid and Lactobacillus casei (García et al., 2020); La ctobacillus acidophilus and Lactobacillus plantarum (Taghizadeh Moghaddam et al., 2020); Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophiles and also plant extracts (Alwazeer et al., 2020); quinoa extract (El‐Shafei et al., 2020). The purpose of the present study was to introduce a new formulation of Synbiotic yogurt containing L. acidophilus LA‐5, honey, and cinnamon aqueous extract.…”