Microbiological, chemical and rheological properties of low fat set yoghurt produced with exopolysaccharide (EPS) producing Bifidobacterium strains

• Published in: Food research international 2013-04, Vol.51 (1), p.15-22
• Main Authors: Prasanna, P.H.P., Grandison, A.S., Charalampopoulos, D.
• Format: Article
• Language: English
• Subjects: Bifidobacterium; Bifidobacterium infantis; Bifidobacterium longum; Bifidobacterium longum subsp. infantis; Biological and medical sciences; cell viability; cultured milk starters; electron microscopy; EPS; Exopolysaccharide; exopolysaccharides; firmness; Food industries; Fundamental and applied biological sciences. Psychology; lactic acid; Low fat; Low fat yoghurt; manufacturing; Microorganisms; Milk and cheese industries. Ice creams; milk proteins; probiotics; Rheological properties; Rheology; Starter cultures; Starters; Storage; storage modulus; Strain; Yoghurt; yogurt
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2012.11.016

In this work, the microbiological and physicochemical differences of three types of low fat set yoghurts were studied, as well as the changes taking place during storage at 4°C for 28days. The first yoghurt was produced with yoghurt starters and exopolysaccharide (EPS) producing Bifidobacterium longum subsp. infantis CCUG 52486 (CCUGY), the second with yoghurt starters and Bifidobacterium infantis NCIMB 702205 (NCIMBY) and the third with just yoghurt starters (control yoghurt). No significant differences were observed in terms of cell concentrations; for all three yoghurts, similar final cell concentrations were obtained for the yoghurt starter cultures (~7.5 log cfug−1) and the Bifidobacterium strains (~7.8 log cfug−1). Both Bifidobacterium survived well during storage, as in both cases the cell viability decreased by less than 0.5 log cfug−1after 28days of storage. A decrease in pH followed by an increase in lactic acid was observed during storage for all three yoghurts, which was mostly attributed to the activity of the yoghurt starter cultures. The two yoghurts with the EPS producing Bifidobacterium strains exhibited lower syneresis than the control yoghurt. The lowest was shown by CCUGY, which also exhibited the highest storage modulus and firmness, and a well defined porous web-like structure in cryo-SEM. Examination of the micro-structure of the yoghurts using cryo-scanning electron microscopy (cryo-SEM) indicated that the above observations were due to the interaction between the EPS and the milk proteins. Overall, the results indicated that the EPS producing Bifidobacterium longum subsp. infantis CCUG 52486 is the most promising strain, and can be used with yoghurt starter cultures to manufacture low fat set yoghurt with probiotic activities and at the same time enhanced physicochemical and rheological properties. ► The EPS producing Bifidobacterium strains grew and survived well in low fat yoghurt ► The in situ produced EPS reduced syneresis and increased firmness of yoghurt ► The EPS resulted in higher storage modulus (G′) in low fat yoghurt. ► The textural properties were influenced EPS and milk proteins interaction.