Production of set-type probiotic and prebiotic yogurt-like products using Enterococcus faecium and Enterococcus faecalis strains in combination with pumpkin waste

This study investigated the effect of pumpkin powder (2 %, 4 %, and 6 %) and Enterococcus faecium and Enterococcus faecalis probiotics on the physicochemical, microbiological, and sensory properties of yogurt samples during 28 days of storage at 4 °C. The prebiotic effect of pumpkin powder (Cucurbit...

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Bibliographic Details
Published in:Microbial pathogenesis 2024-09, Vol.194, p.106844, Article 106844
Main Authors: Kiliç Kanak, Eda, Öztürk Yilmaz, Suzan
Format: Article
Language:English
Subjects:
Colony Count, Microbial
Cucurbita - microbiology
Enterococcus faecalis - drug effects
Enterococcus faecalis - growth & development
Enterococcus faecium - growth & development
Food Microbiology
Food Storage
Hydrogen-Ion Concentration
Prebiotic
Prebiotics
Probiotic
Probiotics
Pumpkin powder
Symbiotic
Taste
Yogurt
Yogurt - microbiology
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Summary:This study investigated the effect of pumpkin powder (2 %, 4 %, and 6 %) and Enterococcus faecium and Enterococcus faecalis probiotics on the physicochemical, microbiological, and sensory properties of yogurt samples during 28 days of storage at 4 °C. The prebiotic effect of pumpkin powder (Cucurbita pepo) and the probiotic effect of Enterococcus faecium and E. faecalis were determined. Adding pumpkin powder to yogurt did not significantly alter the pH, acidity, fat, protein, and ash content (p > 0.05). Water holding was not changed during the storage time in the samples of probiotic yogurts, but as the pumpkin powder content increased, the water holding capacity also increased (p 
ISSN:0882-4010
1096-1208
1096-1208
DOI:10.1016/j.micpath.2024.106844