Total Count of Lactic Acid Bacteria in Goats and Cows Milk Yoghurt using Starter S. thermophilus RRAM-01, L. bulgaricus RRAM-01 and L. acidophilus IIA-2B4

Abstract

Yoghurt is a well-known fermented dairy product which produced using a combination of lactic acid bacteria (LAB) of Streptococcus thermophilus, Lactobacillus bulgaricus and L. acidophillus as fermentation starters. Cow milk is usually used as a raw ingredient. The LAB-based local yoghurt starter (S. thermophilus RRAM-01 (ST), L. bulgaricus RRAM-01 (LB) and L. acidophilus IIA-2B4 (LA)) were previously isolated from milk and meat, nevertheless had not been extensively attempted to be used in yoghurt production. This study aimed to evaluate the characteristics of cow and goat milk based yoghurt produced by using a single local strater of S. thermophilus RRAM-01 (ST) or L. bulgaricus RRAM-01 (LB) or L. acidophilus IIA-2B4 (LA). The yoghurts were produced through addition of the starter (3% v/v each) with 1010 CFU mL-1 of initial population, and then fermented at room temperature for 24 hr. The result revealed that initial population of LAB in goat’s milk yoghurt fermented by ST or LB were significantly higher than that of by LA. Yet, after 24-hour of storage at room temperature, the total population of LA increased and reached final population which was higher than LB or ST. Meanwhile, cow’s milk yoghurt fermented by LB had the highest population of at the initial day (D0), while after fermentation the highest population were observed on LB or LA cow’s milk yoghurt. Overall goat’s milk yoghurt had significantly lower pH values than the cow’s milk yoghurt. These were accompanied by higher the total titrated acid (TTA) of goat’s milk yoghurt than that of cow’s milk yoghurt. Based on pH and TAT values, it was found that ST bacteria produced significantly higher total acidity goat’s milk yoghurt, followed by LB and LA. However, the type of culture had no effect on total acidity of cow's milk yoghurt.

Enhance of Flavor and Some Microbial, Physiochemical and Sensory Properties of Yogurt by Threonine and Glycine

“…Treatment E (threonine 3g/L) was the highest treatment in S. thermophilus and Lb. bulgaricus count because threonine good nutrient that promoted the growth and activity of yogurt starter bacteria, threonine is one of the most important sources of nitrogen stimulating growth and reproduction, while it was the lowest value for (B) glycine 1g/L, the reason for this may be attributed to the fact that some strains of S. thermophilus have weak growth in the presence of glycine, these results are in agreement with (Tamime and Robinson, 2007;Mega et al, 2019).…”

Optimization of Fermentation and Sensory Quality of Mango Yogurt Using Various Sucrose Concentration Fermented by Lacticaseibaciluus paracasei Strain Shirota

“…LcS population density was determined using the standard plate count (SPC) method on de Man, Rogosa, and Sharpe (MRS) agar, expressed in colony-forming units (CFU)/g (Agustine et al, 2018). Lactic acid concentration was determined using the total titrated acid method, and pH was recorded using a digital pH-meter (Mega et al, 2020). Graphical images were generated using GraphPad Prism ver.…”

Physicochemical profile, amino acid, and flavors of probiotic yogurt with the addition of nano ZnO food grade

“…bulgaricus and Streptococcus thermophilus. Mega et al (2020) previously reported that using additional probiotics such as Lactiplantibacillus plantarum or Lactobacillus acidophilus resulted not only in a yogurt with better characteristics but also in a higher probiotic content. Arief et al (2015) had previously isolated local probiotics of L. plantarum IIA-1A5 and L. acidophilus IIA-2B4, which were shown to be good probiotic supplements for yogurt.…”