Probiotic content in different types of yogurt
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Probiotic Content in Different Types of Yogurt
Probiotic Bacteria in Traditional and Functional Yogurts
Yogurt is commonly produced using lactic acid bacteria such as Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, which are essential for fermentation and flavor development. Many yogurts are further enhanced with additional probiotic strains like Lactobacillus acidophilus, Bifidobacterium animalis subsp. lactis, and Propionibacterium jensenii to increase health benefits and functional properties 1810.
Probiotic Viability in Plain, Fruit, and Fortified Yogurts
Studies show that probiotic viability can vary depending on yogurt type and added ingredients. In goat’s milk yogurts, P. jensenii maintained the highest viability (10^8 cfu/g), while bifidobacteria also remained above the minimum therapeutic level (about 10^7 cfu/g). L. acidophilus viability was lower, but the addition of fruit juice helped maintain higher counts in fruit yogurts compared to plain yogurts . Similarly, yogurts fortified with fruit peel powders or prebiotics from cereals (like black or red rice, barley, rye, wheat bran) showed increased probiotic counts, with wheat bran and red rice particularly boosting probiotic numbers 26.
Probiotic Content in Commercial and Regional Yogurts
Analysis of popular Bulgarian yogurts revealed that most samples contained optimal levels of L. delbrueckii subsp. bulgaricus, ranging from 2.6x10^6 to 7.1x10^7 CFU/g, meeting both Bulgarian and EU standards for therapeutic use. However, some commercial products may fall below recommended probiotic levels . In China, probiotic yogurts had a significantly higher abundance and diversity of bacteria compared to pasteurized yogurts, with unique genera present only in probiotic varieties .
Greek Yogurt and Probiotic Enhancement
Greek yogurt, known for its high protein content, can be further improved by adding probiotic strains such as L. gasseri and L. plantarum. These additions not only enhance the microbial safety and sensory qualities of Greek yogurt but also help maintain higher probiotic counts during storage .
Factors Affecting Probiotic Survival in Yogurt
The survival of probiotics in yogurt depends on several factors, including the type of milk used, the specific probiotic strains added, and the presence of prebiotics or functional additives. Supplementing yogurt with fruit extracts, prebiotics, or plant-based powders can improve probiotic viability and increase the health benefits of the final product 69. However, maintaining probiotic levels above the recommended minimum throughout the shelf life is essential for health claims and regulatory compliance .
Regulatory and Analytical Considerations
Not all yogurts are probiotic by default; only those with added live probiotic cultures at therapeutic levels qualify. Regulatory standards require that probiotic yogurts maintain a minimum viable count of specific strains throughout their shelf life. Analytical methods for accurately measuring probiotic content are important for ensuring product quality and compliance .
Conclusion
The probiotic content in yogurt varies widely depending on the type (plain, fruit, Greek, fortified), the strains used, and the presence of functional additives. Fruit and cereal-based additives, as well as specific probiotic strains, can significantly enhance probiotic viability. Commercial and regional differences exist, with some products meeting or exceeding recommended probiotic levels, while others may fall short. Ensuring high probiotic counts and proper labeling is crucial for delivering the intended health benefits to consumers.
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