Viability of Probiotics (Lactobacillus acidophilus and Bifidobacterium bifidum) in set type yogurt made from buffalo milk | [Pure and Applied Biology • 2021]

Author(s):

1. Muhammad Bilal: Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan

2. Saima Inayat: Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan

3. Saqib Manzoor: Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore-Pakistan

4. Muhammad Imran: Department of Biochemistry, University of Veterinary and Animal Sciences, Lahore, Pakistan

5. Mushtaq Hussain Lashari: Department of Life Sciences, The Islamia University of Bahawalpur, Bahawalpur-Pakistan

6. Aizaz Hassan: Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore-Pakistan

Abstract:

Yogurt is a well-known popular food that contains probiotics, such as Lactobacillus acidophilus, this strain is commonly incorporated in yogurt in some countries. Probiotics of yogurt found to have anti-oxidative properties and boost the immune system. Unfortunately in Pakistan there is no trend of accumulation of probiotics in dairy foods. Present study has been designed to incorporate probiotics in yoghurt, to study the best storage temperature and adequate level of probiotics for best yogurt production. The effect of refrigerated storage temperature at 4, 5 and 6°C on the viability after addition of probiotics (Lactobacillus acidophilus & Bifidobacterium bifidum) in set type yogurt was observed for 28th day's to identify the best storage temperature for probiotics. The viability of the probiotic micro-organisms were analyzed at 07 days interval. Results showed that storage at 4°C showed the highest viability of Lactobacillus acidophilus and Bifidobacterium bifidum probiotics and the lowest viability was observed when yogurt was stored at 6°C.

Page(s): 978-987

DOI: 10.19045/bspab.2021.100102

Published: Journal: Pure and Applied Biology, Volume: 10, Issue: 4, Year: 2021

Keywords:

probiotics , probiotics , probiotics , shelf life , viability , storage temperature , Set yogurt

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