The Effect of Sweet Lupine Seed Hulls on the Probiotic Viability of Strained Yogurt

Abstract

Recent advances in gut microbial flora research have shown the health benefits of probiotic bacterial strains on the small and large intestines. These strains, particularly Bifidobacterium, offer health advantages, including obesity, atopic diseases, inflammatory bowel diseases, and intestinal cancers in the human body. However, food components, additives, and processing-related factors can have an impact on probiotic survival. As a result, adding appropriate supplements to increase the viability of probiotics may be necessary for some food products. This study investigated the influence of sweet lupine (Lupineus albus L.) seed hulls (SLSH) on the probiotic viability of strained yogurt. Traditional strained yogurt prepared using Bifidobacterium bifidum and the two starter culture strains Streptococcus thermophiles, and Lactobacillus bulgaricus. The strained yogurt was supplemented with different concentrations of SLSH (1, 2, and 3%). Over 7 to 14 days of cold storage, the total bacterial cells were enumerated. The result showed B. bifidum strains increasing more than double with a slight decrease in the starter culture strains. The overall acceptance of strained yogurt supplemented with 1% SLSH was convenient, compared to 2% and 3% of SLSH. KEYWORDS Probiotics, viability, lupine, B. bifidum, strained yogurt