Effect of Commercial Bioprotective Lactic Cultures on Physicochemical, Microbiological, and Textural Properties of Yogurt
The present study investigated the effects of the commercial biopreservatives FRESHQ-11 (<i>Lactobacillus rhamnosus</i>), labeled as F, and HOLDBAC YM-B LYO 100 DCU (<i>Lactobacillus rhamnosus</i> and <i>Propionibacterium freudenreichii</i> subsp. <i>sherman...
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MDPI AG
2024-11-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/10/11/585 |
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| author | Elói Duarte de Mélo Pedro Ivo Soares e Silva Suelma Ferreira do Oriente Renata Duarte Almeida Julia Morais Pessoa Kepler Borges França Thaísa Abrantes Souza de Gusmão Rennan Pereira de Gusmão Hugo M. Lisboa Oliveira Amanda Priscila Silva Nascimento |
| author_facet | Elói Duarte de Mélo Pedro Ivo Soares e Silva Suelma Ferreira do Oriente Renata Duarte Almeida Julia Morais Pessoa Kepler Borges França Thaísa Abrantes Souza de Gusmão Rennan Pereira de Gusmão Hugo M. Lisboa Oliveira Amanda Priscila Silva Nascimento |
| author_sort | Elói Duarte de Mélo |
| collection | DOAJ |
| description | The present study investigated the effects of the commercial biopreservatives FRESHQ-11 (<i>Lactobacillus rhamnosus</i>), labeled as F, and HOLDBAC YM-B LYO 100 DCU (<i>Lactobacillus rhamnosus</i> and <i>Propionibacterium freudenreichii</i> subsp. <i>shermanii</i>), labeled as H, at different dosages on the pH, titratable acidity (%), fungal inhibition, and textural parameters of yogurt during 28 days of storage at 7 ± 1 °C. The study compared these biopreservatives with yogurt containing only the chemical preservative potassium sorbate at the maximum allowed concentration (C1) and yogurt without any chemical preservatives (C2), with the goal of identifying alternatives to reduce or replace potassium sorbate. Yogurts were formulated with biopreservatives at concentrations of 0.1% and 0.2% (<i>v</i>/<i>v</i>) and with potassium sorbate at 0.015% and 0.03%. The results indicated that yogurts containing biopreservatives had significantly lower pH and higher titratable acidity (%) than C2 (<i>p</i> < 0.05). Syneresis significantly decreased over the 28-day storage period at 7 ± 1 °C (<i>p</i> < 0.05). Additionally, yogurts with bioprotective cultures exhibited significantly lower textural parameters (<i>p</i> < 0.05) compared to C1 and C2. This study underscores the potential of biopreservatives as viable replacements for potassium sorbate, with these formulations being comparable to C1 in inhibiting molds and yeasts, particularly when <i>L. rhamnosus</i> was used at 0.2% <i>v</i>/<i>v</i>. This finding is promising for future pilot and industrial-scale applications. |
| format | Article |
| id | doaj-art-2a362b87bd3b41c8bc5dceb3f98e7fe2 |
| institution | OA Journals |
| issn | 2311-5637 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-2a362b87bd3b41c8bc5dceb3f98e7fe22025-08-20T02:08:15ZengMDPI AGFermentation2311-56372024-11-01101158510.3390/fermentation10110585Effect of Commercial Bioprotective Lactic Cultures on Physicochemical, Microbiological, and Textural Properties of YogurtElói Duarte de Mélo0Pedro Ivo Soares e Silva1Suelma Ferreira do Oriente2Renata Duarte Almeida3Julia Morais Pessoa4Kepler Borges França5Thaísa Abrantes Souza de Gusmão6Rennan Pereira de Gusmão7Hugo M. Lisboa Oliveira8Amanda Priscila Silva Nascimento9Departamento de Engenharia Quimica, Universidade Federal Campina Grande, Av. Aprígio Veloso 882, Campina Grande 58429-900, PB, BrazilDepartamento de Engenharia de Alimentos, Universidade Federal Campina Grande, Av. Aprígio Veloso 882, Campina Grande 58429-900, PB, BrazilDepartamento de Engenharia de Alimentos, Universidade Federal Campina Grande, Av. Aprígio Veloso 882, Campina Grande 58429-900, PB, BrazilDepartamento de Engenharia de Alimentos, Universidade Federal Campina Grande, Av. Aprígio Veloso 882, Campina Grande 58429-900, PB, BrazilDepartamento de Engenharia de Alimentos, Universidade Federal Campina Grande, Av. Aprígio Veloso 882, Campina Grande 58429-900, PB, BrazilDepartamento de Engenharia Quimica, Universidade Federal Campina Grande, Av. Aprígio Veloso 882, Campina Grande 58429-900, PB, BrazilDepartamento de Engenharia de Alimentos, Universidade Federal Campina Grande, Av. Aprígio Veloso 882, Campina Grande 58429-900, PB, BrazilDepartamento de Engenharia de Alimentos, Universidade Federal Campina Grande, Av. Aprígio Veloso 882, Campina Grande 58429-900, PB, BrazilDepartamento de Engenharia de Alimentos, Universidade Federal Campina Grande, Av. Aprígio Veloso 882, Campina Grande 58429-900, PB, BrazilDepartamento de Engenharia de Alimentos, Universidade Federal Campina Grande, Av. Aprígio Veloso 882, Campina Grande 58429-900, PB, BrazilThe present study investigated the effects of the commercial biopreservatives FRESHQ-11 (<i>Lactobacillus rhamnosus</i>), labeled as F, and HOLDBAC YM-B LYO 100 DCU (<i>Lactobacillus rhamnosus</i> and <i>Propionibacterium freudenreichii</i> subsp. <i>shermanii</i>), labeled as H, at different dosages on the pH, titratable acidity (%), fungal inhibition, and textural parameters of yogurt during 28 days of storage at 7 ± 1 °C. The study compared these biopreservatives with yogurt containing only the chemical preservative potassium sorbate at the maximum allowed concentration (C1) and yogurt without any chemical preservatives (C2), with the goal of identifying alternatives to reduce or replace potassium sorbate. Yogurts were formulated with biopreservatives at concentrations of 0.1% and 0.2% (<i>v</i>/<i>v</i>) and with potassium sorbate at 0.015% and 0.03%. The results indicated that yogurts containing biopreservatives had significantly lower pH and higher titratable acidity (%) than C2 (<i>p</i> < 0.05). Syneresis significantly decreased over the 28-day storage period at 7 ± 1 °C (<i>p</i> < 0.05). Additionally, yogurts with bioprotective cultures exhibited significantly lower textural parameters (<i>p</i> < 0.05) compared to C1 and C2. This study underscores the potential of biopreservatives as viable replacements for potassium sorbate, with these formulations being comparable to C1 in inhibiting molds and yeasts, particularly when <i>L. rhamnosus</i> was used at 0.2% <i>v</i>/<i>v</i>. This finding is promising for future pilot and industrial-scale applications.https://www.mdpi.com/2311-5637/10/11/585lactic acid bacteriafermentationfungal contaminationbiopreservation |
| spellingShingle | Elói Duarte de Mélo Pedro Ivo Soares e Silva Suelma Ferreira do Oriente Renata Duarte Almeida Julia Morais Pessoa Kepler Borges França Thaísa Abrantes Souza de Gusmão Rennan Pereira de Gusmão Hugo M. Lisboa Oliveira Amanda Priscila Silva Nascimento Effect of Commercial Bioprotective Lactic Cultures on Physicochemical, Microbiological, and Textural Properties of Yogurt Fermentation lactic acid bacteria fermentation fungal contamination biopreservation |
| title | Effect of Commercial Bioprotective Lactic Cultures on Physicochemical, Microbiological, and Textural Properties of Yogurt |
| title_full | Effect of Commercial Bioprotective Lactic Cultures on Physicochemical, Microbiological, and Textural Properties of Yogurt |
| title_fullStr | Effect of Commercial Bioprotective Lactic Cultures on Physicochemical, Microbiological, and Textural Properties of Yogurt |
| title_full_unstemmed | Effect of Commercial Bioprotective Lactic Cultures on Physicochemical, Microbiological, and Textural Properties of Yogurt |
| title_short | Effect of Commercial Bioprotective Lactic Cultures on Physicochemical, Microbiological, and Textural Properties of Yogurt |
| title_sort | effect of commercial bioprotective lactic cultures on physicochemical microbiological and textural properties of yogurt |
| topic | lactic acid bacteria fermentation fungal contamination biopreservation |
| url | https://www.mdpi.com/2311-5637/10/11/585 |
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