Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp.

By A. Shori, Ghadi S Aljohani, Ashwag Alzahrani, Ohoud Shami Al-sulbi, A. Baba. LWT, 2022

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Abstract The present study investigated the effects of three strains of probiotic Lactobacillus spp. such as Lactobacillus rhamnosus (Lr), Lactobacillus casei (Lc), or Lactobacillus plantarum (Lp) in co-cultures with Streptococcus thermophilus (St) and Lactobacillus delbrueckii subsp. Lactis (Ll) on the changes of post-acidification, viability of lactic acid bacteria (LAB), total phenolic and flavonoid contents, and antioxidant activity of cashew milk (W) - based yogurt (Y) during 0, 7, 14, & 21 days of storage. In addition, sensory evaluation of all yogurt samples was run during the first day of storage. The addition of Lr decreased significantly the pH in cashew milk-based yogurt compared to control-yogurt (C-Y; containing only St and Ll) throughout 21 days of storage. Cashew milk-based yogurt showed an increment in LAB counts, total phenolic and flavonoid contents, and antioxidant capacity content which is relatively dependent on the probiotic Lactobacillus spp. strains. WLp-Y showed lower sensory attributes scores. In conclusion, L. rhamnosus, L. casei, and L. plantarum could be used as a starter culture in cashew milk-based yogurt production with a potential source of natural antioxidants.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/d718fa43f0fcd95d07720cf9828bff51bb3721a9