Impact of Potentilla anserine polysaccharide on storage properties of probiotic yak yoghurt

The influence of Potentilla anserine polysaccharide (PAP) on microbial viability, physicochemical prop-erties, sensory characteristics and antioxidant activities in probiotic yak yoghurts during 21 days of storage were evaluated. PAP significantly increased the number of Lactobacillus plantarum DNZ-4, Streptococcus thermophilus and Lactobacillus bulgaricus, which were higher than 7 log cfu mL-1 during storage. Addition of PAP delayed the post acidification process in probiotic yak yoghurt during storage, and improved water-holding capacity and rheological properties. Especially, gel structure of 0.1% PAP probiotic yak yoghurt was more fine and smooth, and sensory acceptability was the best. Furthermore, compared with the control, antioxidant activities in PAP probiotic yak yoghurts were significantly improved (p <0.05) and hydroxyl radical scavenging rates of 0.1% PAP probiotic yak yoghurt still reached 57 +/- 1.35% on day 21 of storage. Therefore, PAP could improve probiotic yak yoghurt storage properties and enhance functional added value of the product. (c) 2023 Elsevier Ltd. All rights reserved.

Automated summary

The study evaluated the influence of Potentilla anserine polysaccharide (PAP) on microbial viability, physicochemical properties, sensory characteristics, and antioxidant activities in probiotic yak yoghurts during storage. PAP significantly increased the number of beneficial bacteria and improved the water-holding capacity and rheological properties of the yoghurts. Additionally, PAP enhanced the antioxidant activities of the yoghurts, making it a valuable functional product.