Exopolysaccharide producing starter cultures positively influence on microbiological, physicochemical, and sensory properties of probiotic goats' milk set-yoghurt

摘要

In the current study, the effect of two exopolysaccharide (EPS) producing starter cultures (YF-L903 and YC-X11) and a commercial starter culture (STI-12) on the physicochemical, microbiological, and sensory attributes of probiotic goats' milk setyoghurt was evaluated after processing and storage at 4℃ for 28 days. The type of starter culture had no effect (p > .05) on acidification of set-yoghurts. There were no differences (p > .05) in terms of viable cell counts in two tested set-yoghurts; more or less similar final cell counts were observed for Bifidobacterium animalis subsp. lactis BB-12 (~7.9 log cfu/g), Streptococcus thermophilus (~8.2 log cfu/g), and Lactobacillus delbrueckii subsp. bulgaricus (~7.8 log cfu/g). In situ EPS production of the starter cultures resulted goats' milk set-yoghurt with low syneresis, high apparent viscosity, and improved sensory attributes.