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Microbial counts of camel milk probiotic drinkable yogurt as affected by monk fruit sweetener.

A. Buchilina

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06-24-2020

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Abstract:

W39
Microbial counts of camel milk probiotic drinkable yogurt as affected by monk fruit sweetener.
A. Buchilina*1, K. Aryana2. 1Louisiana State University Baton Rouge, LA, 2Louisiana State University Agricultural Center Baton Rouge, LA.

Different sweeteners in different food matrices have different influences on microbial growth. Influence of monk fruit sweetener on yogurt culture bacteria and Lactobacillus acidophilus in camel milk drinkable yogurt is not clearly understood. Camel milk drinkable probiotic yogurts were manufactured with increasing levels of monk fruit sweetener (0, 3.2, 9.6, and 19.2g per 7.57 L of camel milk). Yogurts were stored at 4�C until needed and 3 replications were conducted. Counts of Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus acidophilus were enumerated on d 1, 7, 21, 28, 35 and 42 after manufacture. Counts of yeast and mold and coliforms were < 10 cfu/mL in all yogurt samples throughout storage. Increase in amount of monk fruit sweetener did not significantly influence counts of Streptococcus thermophilus, Lactobacillus bulgaricus, and Lactobacillus acidophilus but increase in storage days significantly influenced counts of each of these microorganisms in probiotic camel milk yogurts. Counts of Streptococcus thermophilus peaked at d 28, and then did not significantly change during the remaining storage period. The counts of Lactobacillus bulgaricus and Lactobacillus acidophilus significantly decreased over storage period. The significant decrease in the counts of Lactobacillus species may be caused by the presence of antimicrobial compounds in camel milk such as lactoferrin, IgG, and lysozyme. Monk fruit sweetener did not influence the growth of starter and probiotic cultures in camel milk drinkable yogurt.

Keywords: probiotic, health, microbial.

Biography: Ms. Alina Buchilina is a Fulbright scholar pursuing her Masters degree in Nutrition and Food Sciences with Dr. Kayanush Aryana as her major professor.