[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 20, Issue 2 (summer 2021) ::
J Ardabil Univ Med Sci 2021, 20(2): 254-268 Back to browse issues page
The Effect of Yeast Kluyveromyces marxianus as a Probiotic on the Microbiological and Sensorial Properties of Set Yoghurt during Refrigerated Storage
Aziz Homayouni-rad , Parvin Oroojzadeh , Amin Abbasi
Department of Food Sciences and Technology, Faculty of Nutrition & Food Sciences, Nutrition Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
Abstract:   (51 Views)
Background & objectives: Probiotic dairy products as a functional food have a positive effect on the health of consumers that have been confirmed by scientific evidence. Yoghurt is considered as one of the most popular dairy foods in Iran, which the incorporation of the probiotics into the yoghurt matrix can improve their microbiological and sensory properties and subsequently will play a vital role in promoting the health of the community. The aim of this study was to investigate the effect of yeast Kluyveromyces marxianus on the microbial and sensorial properties of probiotic yoghurt during refrigerated storage.
Methods: In this in vitro study, the yeast Kluyveromyces marxianus PTCC=5189 was used to produce probiotic yoghurt and Aspergillus parasiticus PTCC=5018 (IR 63) and Penicillium chrysogenum PTCC=5074 were used as known pathogens and the main spoilage agents in yoghurt. Changes in the number of probiotic yeasts and spoilage species as well as the sensory acceptability of the samples during 28 days of storage at 4°C were evaluated and compared with the control samples.
Results: The population of both species, involved in yoghurt spoilage, during refrigeration were significantly reduced by the presence of Kluyveromyces marxianus (p<0.01). After 28 days of storage, the number of Kluyveromyces marxianus was at the recommended level of the International Dairy Federation with a 7.35 log CFU/g. The sensory evaluation results demonstrated that the control yoghurt samples were more acceptable.
Conclusion: Kluyveromyces marxianus has a significant effect on improving microbiological properties and can be used in the formulation and production of probiotic yoghurt with high storage capability and optimal sensory acceptability.
Keywords: Yoghurt, Kluyveromyces marxianus, Aspergillus parasiticus, Penicillium chrysogenum, Functional Food
Full-Text [PDF 1666 kb]   (21 Downloads)    
Type of Study: article | Subject: تغذیه
Received: 2020/10/2 | Accepted: 2021/01/29 | Published: 2021/01/29
Send email to the article author

Add your comments about this article
Your username or Email:


XML   Persian Abstract   Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Homayouni-rad A, Oroojzadeh P, Abbasi A. The Effect of Yeast Kluyveromyces marxianus as a Probiotic on the Microbiological and Sensorial Properties of Set Yoghurt during Refrigerated Storage. J Ardabil Univ Med Sci. 2021; 20 (2) :254-268
URL: http://jarums.arums.ac.ir/article-1-1924-en.html

Volume 20, Issue 2 (summer 2021) Back to browse issues page
مجله دانشگاه علوم پزشکی اردبیل Journal of Ardabil University of Medical Sciences
Persian site map - English site map - Created in 0.08 seconds with 30 queries by YEKTAWEB 4263