Viability of Probiotic Bacteria in Yogurt Under Cold Storage

Year 2024, , 19 - 25, 30.06.2024

Gülay Merve Bayrakal , Ali Aydın , Çağla Sarımaden Nasri , Gürhan Çiftçioğlu

https://doi.org/10.47027/duvetfd.1384821

Abstract

Probiotic yogurts have many positive health effects, but the number of viable probiotic microorganisms they contain is crucial to their probiotic effect. The viability of probiotic bacteria, which are easily affected by environmental conditions, decreases during processes such as storage, transportation, and preservation of probiotic yogurts. In this study, the viability of probiotic cultures and the physico-chemical changes in yogurts during the shelf life of two different commercial probiotic yogurts (PYA and PYB) and yogurt (PYC) prepared from lyophilized probiotic culture under laboratory conditions were investigated. The experimental setup consisted of three groups with seven samples each, and each sample was analyzed. MRS-galactose and MRS-cysteine media were used to detect Lactobacilli and Bifidobacteria, respectively. Based on the findings obtained, a statistically significant decrease in the number of probiotic bacteria in each sample group was observed during the storage period. In addition, a decrease in the viability of probiotic Lactobacilli and Bifidobacteria in cold stored yogurts was detected until day 22, and a significant decrease on day 28. It was also revealed that the pH in the yogurts decreased during storage, similar to the decrease in the number of probiotic bacteria, reaching the lowest pH value on the 28th day. It was found that the values of dry matter and water activity were similar in all three groups, and with increasing storage time, the value of dry matter increased while the value of water activity decreased. Changes in pH, dry matter, and water activity values were found to influence the viability of probiotic Lactobacilli and Bifidobacteria. In conclusion, considering the physico-chemical changes and viability of bacteria in probiotic yogurts, it is recommended to consume probiotic yogurts with caution after day 22, even if stored in cold conditions, to ensure the expected beneficial effect of these probiotic bacteria.

Keywords

Bifidobacteria, lactobacilli, probiotic yogurt, viability

Soğuk Koşullarda Muhafaza Edilen Yoğurtlarda Probiyotik Bakterilerin Canlılığı

Abstract

Probiyotik yoğurtların sağlık açısından birçok faydalı etkisi bulunmakta, ancak probiyotik etki göstermeleri için içerdikleri probiyotik mikroorganizma miktarının düzeyi önem taşımaktadır. Çevre koşullarından kolaylıkla etkilenen probiyotik bakterilerin canlılığı, probiyotik yoğurtların depolama, transport ve muhafazası gibi işlemler sırasında azalmaktadır. Bu çalışma kapsamında, 2 adet farklı ticari probiyotik yoğurt (PYA ve PYB) ile liyofilize probiyotik kültürden laboratuvar ortamında üretilen yoğurtlardaki (PYC) raf ömrü boyunca probiyotik kültürlerin canlılığı ve yoğurtlardaki fiziko-kimyasal değişimler incelenmiştir. Deneme deseni 3 gruptan tasarlanmış olup her deneme grubu 7 adet örnekten oluşturularak her örnek analize alınmıştır. Laktobasillerin ve Bifidobakterilerin tespiti için sırasıyla MRS-galaktoz ve MRS-sistein besiyerleri kullanılmıştır. Elde edilen bulgular doğrultusunda; her örnek grubundaki probiyotik bakteri sayısında muhafaza süresi boyunca istatistiksel olarak anlamlı bir düşüş saptanmıştır. Ayrıca, soğuk koşullarda muhafaza edilen yoğurtlardaki probiyotik Laktobasillerin ve Bifidobakterilerin canlılığında 22. güne kadar düşme, 28. günde ise önemli düzeyde azalma tespit edilmiştir. Yoğurtlardaki pH seviyelerinin de probiyotik bakteri sayısına benzer şekilde, muhafaza süresince azalma gösterdiği, 28. günde en düşük pH değerine ulaşıldığı ortaya konulmuştur. Kuru madde ve su aktivitesi değerlerinin her 3 grupta benzer şekilde olduğu, muhafaza süresi uzadıkça kuru madde miktarının arttığı, su aktivitesi değerinin ise azaldığı saptanmıştır. pH, kuru madde ve su aktivitesi değerlerinde meydana gelen değişimlerin probiyotik Laktobasillerin ve Bifidobakterilerin canlılığını etkiledikleri belirlenmiştir. Sonuç olarak, probiyotik yoğurtlarda, fiziko-kimyasal değişimler ve bakteri canlılıkları göz önünde bulundurularak, söz konusu probiyotik bakterilerden beklenen faydalı etkilerin görülmesi için soğukta muhafaza edilse dahi, 22nci gün sonrası probiyotik yoğurtların tüketimine dikkat edilmesi önerilmektedir.

Keywords

Bifidobakter, canlılık, laktobasil, probiyotik yoğurt

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