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Yoghurt-like drink enriched with Lactobacilli and Bifidobacteria
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1  Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Foggia, 71122, Italy
Academic Editor: Antonio Bevilacqua

Published: 14 October 2023 by MDPI in The 4th International Electronic Conference on Foods session Food Microbiology

The aim of this study was to develop a milk enriched with Lactiplantibacillus and Bifidobacterium strains. The research was divided into 2 steps: (i) optimization of the product, through the use of an experimental design, the Centroid, by combining Lactiplantibacillus plantarum (coded as 33) isolated from oenological matrix and Bifidobacterium animalis subsp. lactis (DSM 10140) at different microbial inoculum levels (4, 5 and 6 log CFU/mL) and temperatures (30, 35 and 40 °C). According to preliminary analyses, both strains were added in milk containing honey (10%, V/V) to study the effects of these variables on the acidification; (ii) realization of the product as yoghurt-like drink.

Therefore, the following conditions were chosen to produce the yogurt-like drink: B. animalis subsp. lactis at 5 Log CFU/mL; Lpb. plantarum at 5 Log CFU/mL; temperature at 35 °C. Under these conditions both strains were inoculated in milk + 10% honey for 24 hours; then, the fermented milk was produced and stored at 4 °C for 50 days.

For both strains the microbial concentration, after fermentation and for the following 50 days was always > 8 log CFU/mL, and remaining above the criticality threshold (7 log CFU/mL). The yoghurt-like drink had a good texture as well as the odor and color were optimal.

Keywords: probiotics; fermented milk; experimental design