The impact of incorporating Lactobacillus acidophilus bacteriocin with inulin and FOS on yogurt quality

The current study aimed to figure out the effect of using a combination of 2% inulin, and 2% Fructo-oligosaccharides (FOS) with Lactobacillus acidophilus and their bacteriocin on some yogurt properties such as coagulation time, extending the shelf life of set yogurt and its microbiological quality, also the acceptance by consumers. The results indicated that coagulation time increased by 22.75% in yogurts prepared with Lactobacillus acidophilus and their bacteriocins compared to the control, and titratable acidity increased gradually in all treatments during storage. Hence control acidity (%) increased from 0.84 +/- 0.02(A) at zero time to 1.23 +/- 0.03(A) after 14 days of cold storage, while treatment (T4) was 0.72 +/- 0.01(C) at zero time and reached 1.20 +/- 0.5(A) after 39 days at the same conditions. The sensory properties showed the superiority of inulin, FOS, and Lactobacillus acidophilus bacteriocin groups. Lactobacillus bulgaricus, Streptococcus thermophiles, and Lactobacillus acidophilus count increased in the treatments compared to the control group, with an extended shelf life to 39 days of storage in the medicines containing lactobacillus acidophilus bacteriocin. Coliforms, Moulds, and yeasts did not detect in the treatments comprising 2% inulin, 2% FOS, and lactobacillus acidophilus bacteriocin for 39 days of refrigerated storage. This study proved that 2% inulin, 2% FOS, and Lactobacillus acidophilus bacteriocin fortification extended the shelf life by more than 5 weeks.

Automated summary

The current study aimed to investigate the effect of adding 2% inulin, 2% fructo-oligosaccharides (FOS), and Lactobacillus acidophilus bacteriocin on yogurt properties and consumer acceptance. The results showed that the addition of inulin, FOS, and Lactobacillus acidophilus bacteriocin increased the coagulation time and extended the shelf life of yogurt, while improving its microbiological quality. Consumer sensory evaluation also favored the yogurt samples with inulin, FOS, and Lactobacillus acidophilus bacteriocin.