Yoghurt-Like Drink Enriched with Lactobacilli and Bifidobacteria

Abstract

To develop an enriched fermented milk, an experimental design was used in the first step by combining Lactiplantibacillus plantarum (isolated from oenological matrix) and Bifidobacterium animalis subsp. lactis strains, at different inoculum levels (4, 5 and 6 log CFU/mL) and temperatures (30, 35 and 40 °C) to study the effects on the acidification. Then, for the realization of the yoghurt-like drink, 5 log CFU/mL of both strains was inoculated in milk + 10% honey at 35 °C for 24 h; the fermented milk was stored at 4 °C for 50 days. The microbial concentrations were always >8 log CFU/mL.

Keywords

• probiotics
• fermented milk
• experimental design