African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Quantification of lactic acid bacteria and bifidobacteria in goat milk based yoghurts with added water-soluble soy extract

  Danielle Cristina Guimarães da Silva*, Danilo Florisvaldo Brugnera and Luiz Ronaldo de Abreu
UFLA, Lavras, MG, Brasil.
Email: [email protected]

  •  Accepted: 21 August 2013
  •  Published: 31 October 2013

Abstract

This work was carried out with the objective of evaluating the microbiological aspects, during 29 days of storage, through the quantification of viable cells and probiotic bacteria enumeration, of strawberry flavored yoghurts produced with goat milk with water-solublesoy extract and Bifidobacterium animalis ssp. lactis probiotic culture during processing. Determination of the viable cell count during yoghurt storage showed that the number of lactic bacteria found was below the expected only in the treatment in which there was water-soluble soy extract addition, not presenting microbiological  viability. The other yoghurt treatments were viable during storage. The enumeration of Bifidobacterium animalis ssp. lactis showed that the yoghurt treatments presented microbiological viability during storage. We concluded that the addition of water-soluble soy extractinterfered negatively with the production of goat milk based yoghurts.  

 

Key words: Yoghurt, water-soluble soy extract, lactic acid bacteria, Bifidobacterium.