Biopreservative potential of Lactobacillus strains in yoghurt dessert
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ORIGINAL PAPER
Biopreservative potential of Lactobacillus strains in yoghurt dessert Seyed Mohammad Bagher Hashemi1 · Aliakbar Gholamhosseinpour2 · Elahe Abedi1 Received: 9 April 2020 / Accepted: 18 November 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract The effects of Lactobacillus fermentum, L. helveticus, L. reuteri and L. rhamnosus on radical scavenging activity (DPPH and ABTS), lactate concentration and antibacterial potential (against E. coli, P. aeruginosa, S. sonnei, S. aureus and B. cereus) of yoghurt dessert were investigated during fermentation (37 °C for 24 h). The amount of protein carbonyls and the peroxide and anisidine values were also examined during cold storage period (5 °C for 10 days) in order to evaluate the oxidative stability of produced samples. During the fermentation period, L. helveticus had the greatest effect on increasing the antioxidant activity (DPPH and ABTS) of samples, while the highest lactic acid concentration (22.1 g/kg) and strains viability (9.5 log CFU/g) were related to the samples fermented by L. fermentum. Lactobacillus fermentum was the most effective antipathogen strain, while the lowest antibacterial activity observed for L. rhamnosus strain. Moreover, P. aeruginosa and S. sonnei exhibited the highest and B. cereus the lowest resistance to Lactobacillus strains, respectively. During the cold storage, the viability of LAB showed an increasing trend until the fourth day and then gradually decreased by 7–11%. The oxidative stability of all fermented samples was significantly (p ≤ 0.05) higher than that of control during the cold storage. The yoghurt dessert fermented by L. helveticus exhibited the lowest peroxide and anisidine values and the protein carbonyls concentration during the cold storage which it can be attributed to the higher antioxidant activity of this strain compared to others. It can be concluded that the Lactobacillus strains have the potential to be used as an effective biopreservation tool in yoghurt dessert production. Keywords Yoghurt dessert · Antioxidant activity · Lactic acid bacteria · Lipid and protein oxidation
Introduction In recent years, the growing demand for nutritious products has increased the efforts for developing new functional dairy-based products. The well-established healthy image of dairy-based products is the main reason for their higher popularity compared to the other functional foods [1]. Quality deterioration of milk and dairy products is mainly attributed to the microbial contamination and chemical oxidation [2, 3]. In some dairy products such as yoghurt, there are public health concerns associated with the presence of pathogenic * Seyed Mohammad Bagher Hashemi [email protected]; [email protected] * Aliakbar Gholamhosseinpour [email protected]; [email protected] 1
Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran
Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, Jahrom, Iran
2
microorgani
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