Purpose: To determine whether
L. pentosus
KCA1 can be used to create a new probiotic yogurt and
the organism’s duration of survival when stored at 4 °C.
Methods: Mother cultures of
Lactobacillus delbrueckii
subsp.
bulgaricus and
Streptococcus
thermophilus
and
L. pentosus KCA1 were prepared and subsequently added to a suspension of
pasteurized milk. It was then incubated at 37 °C for 6 h, after which it was removed and placed in a
refrigerator at 4 °C. Survival test was determined in MRS agar plate supplemented with 30 µg of
tetracycline for the selective enumeration of
L. pentosus KCA1 at predetermined intervals over a period
of 63 days at 4 °C.
Results: pH decreased both in normal yogurt and probiotic yogurt and there was no significant
difference (p > 0.05) in the pH of the two preparations. The strain showed higher viability for 49 days,
indicating the presence of a sufficient number of viable bacterial cells at 4 °C. There were only 3 log
cycle losses in the number of cells surviving from day 1 (5.6 x 10
9 cfu/ml) to day 49 (5.5 x 10
6 cfu/ml).
Conclusion: This study shows that yogurt has the potential to deliver biotherapeutic benefits associated
with probiotic bacteria to consumers adequately.
