Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp.
Amal Bakr Shori, Ghadi S. Aljohani, Ashwag Jaman Al-zahrani, Ohoud Shami Al-sulbi, Ahmad Salihin Baba
LWT
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.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
Lactobacillus rhamnosus (Lr) decreases pH in cashew milk-based yogurt
“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”
sensory evaluation shows lower sensory attributes scores for WLp-Y
“WLp-Y showed lower sensory attributes scores”
probiotic Lactobacillus spp. strains increase LAB counts, total phenolic and flavonoid contents, and antioxidant capacity
“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. st...”