Probiotic properties of yogurt

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Probiotic Strains in Yogurt: Key Properties and Benefits

Yogurt is widely recognized as an effective carrier for probiotics, which are live microorganisms that provide health benefits when consumed in adequate amounts. Common probiotic strains used in yogurt include Lactobacillus acidophilus, Bifidobacterium bifidum, Lactobacillus plantarum, and Lactobacillus casei, among others. These strains are selected for their ability to survive in the acidic environment of yogurt and the human gut, as well as their tolerance to bile salts, which is essential for their probiotic function Soni2020Yazdi2017Lourens-Hattingh2001.

Viability and Survival of Probiotics in Yogurt

The survival of probiotic bacteria in yogurt is crucial for delivering health benefits. Studies show that certain strains, such as Bifidobacterium bifidum and Propionibacterium jensenii, maintain high viability throughout storage, often exceeding the minimum therapeutic level required for health effects. The use of protective systems like bigels and the addition of prebiotics such as inulin can further enhance the survival of probiotics during storage, ensuring that sufficient numbers reach the consumer Ranadheera2012Zhuang2021Sarwar2019+1 MORE.

Impact on Yogurt’s Nutritional and Functional Properties

Adding probiotics to yogurt can improve its nutritional profile. For example, yogurts containing Lactobacillus plantarum and Lactobacillus casei have higher protein, calcium, and phosphorus levels. Probiotic strains also influence the rheological properties of yogurt, such as increasing viscosity and water-holding capacity, and reducing syneresis (whey separation), which contributes to a creamier texture Soni2020Bai2020Jovanović2020+1 MORE.

Sensory and Organoleptic Qualities

Probiotic yogurts are often rated highly for flavor, texture, and overall acceptability. The addition of certain strains, like Lactobacillus plantarum, can enhance flavor, while multi-strain combinations improve texture. Fortification with ingredients like apple pomace flour or Siraitia grosvenorii fruit extract can further boost sensory appeal and add functional benefits, such as increased antioxidant activity Soni2020Jovanović2020Abdel-Hamid2020+1 MORE.

Health-Related Bioactivities

Probiotic yogurts offer several health benefits, including improved gut health, enhanced immune function, and potential relief from lactose intolerance and diarrhea. Supplementing yogurt with bioactive ingredients can increase antioxidant, antibacterial, and angiotensin-converting enzyme inhibitory activities, further enhancing its functional value Zhuang2021Jovanović2020Abdel-Hamid2020+1 MORE.

Conclusion

Yogurt serves as an excellent carrier for probiotics, supporting the survival and activity of beneficial bacteria. The choice and combination of probiotic strains, along with the use of protective systems and functional fortification, can significantly enhance the nutritional, sensory, and health-promoting properties of yogurt. These advances make probiotic yogurt a valuable functional food for promoting overall health and well-being Soni2020Bai2020Ranadheera2012+7 MORE.

Sources and full results

Most relevant research papers on this topic

Development of probiotic yogurt: effect of strain combination on nutritional, rheological, organoleptic and probiotic properties

Combining probiotic strains in yogurt improves nutritional properties, rheological properties, and probiotic potential, with Bifidobacterium bifidum being the most stable strain.

Highly Cited

2020·

75citations

·Richa Soni et al.

Journal of Food Science and Technology·

DOI

Probiotic Lactobacillus casei Zhang improved the properties of stirred yogurt

Adding probiotic Lactobacillus casei Zhang to stirred yogurt improves elasticity, texture, and stability, while increasing exopolysaccharide content.

Highly Cited

2020·

83citations

·Mei Bai et al.

Food bioscience·

DOI

Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat's milk.

Probiotic fruit yogurts made from goat's milk maintain high probiotic viability and sensory acceptability, with fruit juice enhancing synergism, decreasing viscosity, and improving water holding capacity.

Highly Cited

2012·

265citations

·C. Ranadheera et al.

Food chemistry·

DOI

Characterisation and probiotic potential of lactic acid bacteria isolated from Iranian traditional yogurts

Iranian traditional yogurts contain viable probiotic strains with properties like acid and bile tolerance, potentially improving intestinal microbiota balance and defense against pathogens.

2017·

40citations

·M. K. Sharifi Yazdi et al.

Italian Journal of Animal Science·

DOI

Bigels-oleocolloid matrices-as probiotic protective systems in yogurt.

Bigels in yogurt improve probiotic survival and shelf life, even during agitation, enhancing the health benefits of probiotics in the product.

2021·

38citations

·Xiao-Juan Zhuang et al.

Journal of food science·

DOI

Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour

Probiotic yogurt fortified with apple pomace flour has higher bioactivity, antioxidant properties, and inhibits colon cancer cell viability, with 3% being the optimal amount for production.

In Vitro StudyRigorous Journal

2020·

61citations

·M. Jovanović et al.

Foods·

DOI

Bioactive properties of probiotic set-yogurt supplemented with Siraitia grosvenorii fruit extract.

SGF extract supplementation in probiotic yogurt improves its bioactivity and nutritional value, with 2% extract showing the highest antioxidant, ACE-I, and antibacterial activities.

Non-RCTHighly Cited

2020·

127citations

·M. Abdel-Hamid et al.

Food chemistry·

DOI

Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties

Lactic acid bacterial strains with probiotic potential and bioprotective properties can enhance yogurt quality and contribute to developing new products with health benefits.

2023·

39citations

·Ramiz Hoxha et al.

Foods·

DOI

Physicochemical and Microbiological Properties of Synbiotic Yogurt Made with Probiotic Yeast Saccharomyces boulardii in Combination with Inulin

Incorporating probiotic yeast Saccharomyces boulardii and inulin in synbiotic yogurt improves texture, sensory properties, and maintains viability of the yeast for beneficial health effects.

Highly Cited

2019·

83citations

·A. Sarwar et al.

Foods·

DOI

Yogurt as probiotic carrier food

Yogurt, as a probiotic carrier food, effectively improves human gastrointestinal microecology and has potential for therapeutic minimum levels.

Literature ReviewHighly Cited

2001·

1006citations

·A. Lourens-Hattingh et al.

International Dairy Journal·

DOI

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