The growth behaviour and enhancement of probiotic viability in bioyoghurt

The growth behaviour of Lactobacillus casei-01 and Bifidobacterium bifidum Bb-12 in bioyoghurt made with three different yoghurt starter cultures (YC-Fast 1, YC-380 and YC-180) and the enhancement of probiotic viability, were investigated. The titratable acidity (TA) increased rapidly in yoghurt samples made with YC-Fast 1. The fermentation times were 3, 3.5 and 4 h for bioyoghurts made with YC-Fast 1, YC-380 and YC-180, respectively. The total viable counts of L. casei and B. bifidum were the highest in bioyoghurt samples made with YC-180. Microencapsulation of L. casei and B. bifidum enhanced their viability and this technique can be used with normal yoghurt starter. Also, utilization of heat shock yoghurt starter enhanced the viability of probiotics.