Effects of probiotic cultures on bioactive peptides, composition, and sensory traits of yogurt
Main Article Content
Keywords
HPLC, organic acid, bioactive component, antioxidant, antihypertensive, proteolysis
Abstract
Milk proteins include many bioactive peptides (α-, β-, γ-, and κ-casein) with different therapeutic effects. This study aimed to evaluate the effects of different probiotic cultures on proximate composition, organic acids, quantitative analysis, proteolysis, bioactivities, and sensory attributes. Probiotic yogurt was prepared using a starter and probiotic bacteria (CHR-Hansen, Denmark) in combination with a standard protocol with slight modifications. It was stored at 6–8°C for 21 days. Results indicated that probiotic culture and storage significantly impacted the moisture, ash, protein, citric acid, and lactic acid composition of yogurt during storage. Regarding proximate parameters, maximum moisture, fat, protein, acetic acid, citric acid (treatments-wise), and sensory attributes were found in the following treatments (T): T5 (84.78±1.44%), T7 (4.69±0.05%), T7 (4.99±0.04%), T6 (109.26±0.73 ppm), T6 (377.81±6.57 ppm), and T6 (4.58±0.33%) by sequence during storage of 21 days. Probiotic cultures examined in this research possessed the capacity to enhance technological aspects and flavor profile of probiotic yogurt.
References
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Fan, Y., Wu, Y., Li, L., and Li, Z. 2022. Influence of Lacticaseibacillus casei and Levilactobacillus brevis on the Textural and Functional Properties of Yogurt. Applied Sciences, 12(24): 12607. 10.3390/app122412607
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Heydari, S., Hosseini, S.E., Taheri, S., and Mortazavian, A.M. 2021. Biochemical, microbiological, and sensory properties of probiotic yogurt made from Iranian native strains compared to commercial strains. Journal of Food Processing and Preservation 45(5): e15021. 10.1111/jfpp.15021
Hong, K., Rong, Y., Jiang, Y., Yuan, J., Wu, F., Gao, L., and Wu, X. 2025. Different strategies for the biosynthesis of bioactive peptide using bioengineering technology in Pichia pastoris: a review. Food and Bioprocess Technology, 1–19.V 18, issue 1. 10.1007/s11947-025-03755-3
Ikram, A., Qasim Raza, S., Saeed, F., Afzaal, M., Munir, H., Ahmed, A., and Muhammad Anjum, F. 2021. Effect of adding Aloe vera jell on the quality and sensory properties of yogurt. Food Science & Nutrition 9(1): 480–488. 10.1002/fsn3.2017
Ilić, N., Belović, M., Memiši, N., Pestorić, M., Škrobot, D., Pezo, L., and Brouzes, J. 2024. Rheological properties and sensory profile of yoghurt produced with novel combination of probiotic cultures. Foods 13(19): 3021. 10.3390/foods13193021
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Juandini, P.A., Arief, I.I., Wulandari, Z., and Abidin, Z. 2024. Characteristics, antioxidant, and antihypertensive activities of probiotic Greek yogurt with roselle extract addition. Tropical Animal Science Journal 47(2): 235–241. 10.5398/tasj.2024.47.2.235
Kalita, Manoj Kumar, Simson Soren, Jitumoni Das, and Prerona Patowary. “Lactation.” Elements of Reproduction and Reproductive Diseases of Goats (2025): 133–148.
Keresztény, T., Libisch, B., Orbe, S.C., Nagy, T., Kerényi, Z., Kocsis, R., and Olasz, F. 2024. Isolation and characterization of lactic acid bacteria with probiotic attributes from different parts of the gastrointestinal tract of free-living wild boars in Hungary. Probiotics and Antimicrobial Proteins 16(4): 1221–1239. 10.1007/s12602-023-10113-2
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Kong, C.Y., Li, Z.M., Mao, Y.Q., Chen, H.L., Hu, W., Han, B., and Wang, L.S. 2021. Probiotic yogurt blunts the increase of blood pressure in spontaneously hypertensive rats via remodeling of the gut microbiota. Food & Function 12(20): 9773–9783. 10.1039/D1FO01836A
Kuchroo, C., and Fox, P. 1982. Soluble nitrogen in Cheddar cheese: comparison of extraction procedures. Milchwissenschaft–Milk Science International 37: 331–335.
Lestari, L.A., Nuriannisa, F., Yuliani, K., Ratnasari, D., Farida, I.N., and Azizah, E.F. 2022. Sensory and microbiological evaluation of probiotic yoghurt made with different types of probiotic cultures starter Lactobacillus acidophilus LA-5 and Bifidobacterium animalis subsp. lactis BB-12. Food Research 6(2): 64–69. 10.26656/fr.2017.6(2).188
Liu, H.X., Tu, M.L., Cheng, S.Z., Chen, H., Wang, Z.Y., and Du, M. 2019. An anticoagulant peptide from beta-casein: identification, structure and molecular mechanism. Food & Function 10(2): 886–892. 10.1039/c8fo02235f.
Minj, J., and Vij, S. 2025. Determination of synbiotic mango fruit yogurt and its bioactive peptides for biofunctional properties. Frontiers in Chemistry 12: 1470704. 10.3389/fchem.2024.1470704
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