Assessing the Survivability of Probiotic Microorganisms in Stirred Papaya Yoghurt During Storage Period
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Date
2016-08
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Abstract
Yogurt is a product of the lactic acid fermentation of milk by addition of a starter
culture containing Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus.
Yoghurt is a fermented milk product with custard like consistency. The popularity of yoghurt
has increased significantly in the last few decades because of incorporation of probiotics
microorganism into the product that gives an extra nutritional physiological value. The
present study was conducted to assess the survivability of probiotic microorganisms in stirred
papaya yoghurt during different storage period viz., zero, 7th day, 14th day and 21st day. Four
treatments (Control, T1, T2, T3 and T4) were conducted using different inclusion level of
papaya fruit each at different levels (0 %, 5.0%, 10%, 15% and 20 %) respectively. The result
showed that the viability of probiotic bacteria (Str. Thermophilus and Lb. delbrudckii spp.
Bulgricus) in all yoghurt treatments during the cold storage was higher than the
recommended minimum levels (106 cfu/ml or g). There was no significant reduction in
probiotic microorganisms in papaya stirred yoghurt.
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Keywords
Veterinary Science, Livestock Products Technology (Dairy Science)