An application of selected enterococci using Bifidobacterium animalis subsp. lactis BB-12 in set-style probiotic yoghurt-like products

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dc.contributor.authorYerlikaya O.
dc.contributor.authorSaygili D.
dc.contributor.authorAkpinar A.
dc.date.accessioned2025-04-10T11:05:36Z
dc.date.available2025-04-10T11:05:36Z
dc.date.issued2021
dc.description.abstractThe present study aimed to develop a novel dairy product by combining Bifidobacterium lactis subsp. lactis BB-12® with proven probiotic properties with Enterococcus faecium K67E3 and Enterococcus durans K63E1, which possess potential probiotic properties. Physicochemical, textural and viscosity properties, microbiological, and sensorial attributes of set-style probiotic yoghurt-like products were analysed during the storage at 4 °C for 21 days. The starter culture type had an effect (p < 0.05) on physicochemical, textural and viscosity properties of probiotic yoghurt-like products. High probiotic viability was determined in all samples except for the LD sample containing a combination of Bifidobacterium animalis subsp. lactis BB-12® and Enterococcus durans K63E1. The use of starter culture combination containing Streptococcus thermophilus, Bifidobacterium animalis subsp. lactis BB-12® and Enterococcus durans K63E1 (TLD) in the probiotic yoghurt-like product yielded better textural parameters, apparent viscosity, and improved sensory attributes. Although Enterococcus genera are not thought to be completely safe for use in human food so far, as a result of the research findings, it would be of interest for the dairy industry in the development of novel probiotic dairy products. © 2021 Elsevier Ltd
dc.identifier.DOI-ID10.1016/j.fbio.2021.101096
dc.identifier.urihttp://hdl.handle.net/20.500.14701/46108
dc.publisherElsevier Ltd
dc.titleAn application of selected enterococci using Bifidobacterium animalis subsp. lactis BB-12 in set-style probiotic yoghurt-like products
dc.typeArticle

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