Development of a Novel Probiotic Yogurt “PENTOYO” with a Fully Sequenced Lactobacillus pentosus KCA1 and its Survival during Storage at 4 oC

  • KC Anukam
  • NA Olise
Keywords: Probiotics, Lactobacillus pentosus KCA1, Yogurt, Health benefit

Abstract

Purpose: To determine whether L. pentosus KCA1 can be used to create a new probiotic yogurt and the organism’s duration of survival when stored at 4 oC.
Methods: Mother cultures of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus and L. pentosus KCA1 were prepared and subsequently added to a suspension of pasteurized milk. It was then incubated at 37 oC for 6 h, after which it was removed and placed in a
refrigerator at 4 oC. Survival test was determined in MRS agar plate supplemented with 30 ìg of tetracycline for the selective enumeration of L. pentosus KCA1 at predetermined intervals over a period of 63 days at 4 oC.
Results: pH decreased both in normal yogurt and probiotic yogurt and there was no significant difference (p > 0.05) in the pH of the two preparations. The strain showed higher viability for 49 days, indicating the presence of a sufficient number of viable bacterial cells at 4 oC. There were only 3 log cycle losses in the number of cells surviving from day 1 (5.6 x 109 cfu/ml) to day 49 (5.5 x 106 cfu/ml).
Conclusion: This study shows that yogurt has the potential to deliver biotherapeutic benefits associated with probiotic bacteria to consumers adequately.

Keywords: Probiotics, Lactobacillus pentosus KCA1, Yogurt, Health benefit

Published
2013-02-25
Section
Articles

Journal Identifiers


eISSN: 1596-9827
print ISSN: 1596-5996