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

The present study aimed to develop a novel dairy product by combining Bifidobacterium lactis subsp. lactis BB12 (R) 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 degrees 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 (R) and Enterococcus durans K63E1. The use of starter culture combination containing Streptococcus thermophilus, Bifidobacterium animalis subsp. lactis BB-12 (R) 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.

Automated summary

The study demonstrated that the texture, viscosity, and sensory attributes of probiotic yoghurt-like products containing Bifidobacterium lactis subsp. lactis BB12(R) and Enterococcus were affected by the starter culture type. The combination of Streptococcus thermophilus, Bifidobacterium animalis subsp. lactis BB-12(R), and Enterococcus yielded better results in textural parameters and apparent viscosity in the probiotic yoghurt-like product.