Yoghurt probiotics

Sultana, K., Godward, G., Reynolds, N., Animugaswamy, R., Peiris, P., and Kailasapathy, K. (2000). Encapsulation of probiotic bacteria with alginate-starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt. Int. J. Food Microbiol. 62,47 55. 

Krasaekoopt, W Bhandari, B. Deeth, H. Evaluation of encapsulation techniques of probiotics for yoghurt. International Dairy Journal 13, 3-13, 2003. 

Krasaekoopt, W., Bhandari, B., and Deeth, H.C. 2006. Survival of probiotics encapsulated in chitosan-coated alginate beads in yoghurt from UHT and conventionally treated milk during storage. LWT—Food Sci. Technol. 39 177-183. 

Kailasapathy, K. Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt LWT—Food Set Technol. 2006,39 (10), 1221-1227. 

Crittenden, R.G., Martinez, N.R., and Playne, M.J. (2003) Synthesis and utilisation of folate by yoghurt starter cultures and probiotic bacteria. Int J. Food Microbiol, 80, 217-222. 

Akalin, A. S., Tokugoglu, O., Gone, S., Aycan, . (2007). Occurrence of conjugated linoleic acid in probiotic yoghurts supplemented with fructooligosaccharide. International Dairy Journal, 17, 1089-1095. 

Probiotics are described as "live microorganisms, which when administered in adequate amounts confer a health benefit on the host" (FAO/WHO, 2002). Bifidobacteria are largely used as probiotics in many food products such as yoghurt, milk, infant formula, cheese, and dietary supplements. The probiotic concept was recognized for the first time by Metchnikoff in 1908 when he observed that the introduction of some fermented foods in the diet had beneficial properties on human health. Since Metchnikoff s original observations, various researches confirmed the ability of probiotic strains to exert positive effects on the host s health status, such as immunostimulation, modulation of the intestinal microbiota, cholesterol reduction, alleviation of acute gastro-enteritis, short-chain fatty add (SCFAs) production, alleviation of constipation and the reduction of allergic disease symptoms, lactose intolerance and intestinal inflammation. ... 

Probiotic yoghurt (L. gasseri SBT2055, 10 CFU/day) vs. conventional yoghurt (placebo)... 

Probiotic yoghurt with B. lactis Bbl2 and L. acidophilus La5 ( 10 CFU)... 

Sadrzadeh-Yeganeh H, Elmadfa I, Djazayery A, Jalali M, Heshmat R, Chamary M. The effects of probiotic and conventional yoghurt on lipid profile in women. Brit ] Nutr. 2010 103(12) 1778—1783. 

Guamer, F., Perdigon, G., Coithier, G., Salminen, S., Koletzko, B., and Morelli, L. 2005. Should yoghurt cultures be considered probiotic The British journal of nutrition, 93(6), 783-6. 

The production of yoghurt is presented schematically in Fig. 10.21. Yoghurt cultures consist of thermophilic lactic acid bacteria that live together symbiotically (Streptococcus thermophilus and Lactobacillus bulgaricus). Incubation is conducted on addition of 1.5-3% of the operating culture at 42-45 °C for about 3 h. The final product has a pH value of about 4-4.2 and contains 0.7-1.1% of lactic acid. Functional foods include yoghurts which have been incubated with probiotics. Probiotics are defined, cultured strains of lactic acid bacteria, which have been isolated from human intestinal flora, e. g., certain lactobacilli and bifidobacteria. On consumption, they are supposed to reach the large intestine and contribute to the formation of an optimal intestinal flora. 

While probiotic dairy products dominate the European functional foods market, this is not the case in the USA, where the market remains comparatively unexploited. In Europe, the market is worth around US 1.3 billion a year, and is growing in most countries, mainly in the area of probiotic drinks rather than spoonable products. With the chilled dairy products market much less developed in the USA than in Europe, it is not surprising that the US market for probiotic yoghurts and other probiotic dairy lines is relatively small. In the USA, interest in probiotics has so far largely been confined to the dietary supplements market, although the recent withdrawal of a supplement version of Nestl6 s LCl brand indicates that there is still some way to go to gain US consumer acceptance of the probiotic concept. 

However, it is important to note that the lack of health claims extolling the virtues of probiotic cultures in yoghurts is the key reason why this category is comparatively underdeveloped in the USA compared with Europe. Ironically, most of the major chilled cup yoghurt products in the USA contain probiotic... 

Capela, R, Hay, T.K.C., and Shah, N.R (2006) Effect of cryoprotectants, prebiotics and microencapsulation on survival of probiotic organisms in yoghurt and freeze-dried yoghurt. Food Res Int 39, 203-211. 

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