Journal of Food Processing & Technology

Antioxidative strain Lactobacillus plantarum Inducia as natural agent for prolongation the yoghurt’s shelf life

5^th Euro-Global Summit and Expo on Food & Beverages

June 16-18, 2015 Alicante, Spain

Kristiina Kokk, Ratsep M, Jershova M and Songisepp E

Posters-Accepted Abstracts: J Food Process Technol

Abstract:

Increasing the shelf-life of live yoghurt is a challenge. Several chemical antioxidants are used. An alternative is adding live antioxidative bacteria. The aim was to assess the ability of antioxidative and antimicrobial strain L. plantarum Inducia(DSM 21379) to extend yoghurts shelf life. Test batches of yoghurt (fat content 2.7%) were prepared comprising L. plantarum Inducia (1x1017cfu/g) as an additional starter. Additional starter was used to inoculate the milk in different doses as follows: 1 g/t; 3 g/t; 5 g/t; 10 g/t. The test batches were stored at +4oC. The survival of L. plantarum Inducia in yoghurt was evaluated during and after the shelf life (21 days) twice a week. Sensory assessment was conducted after the shelf life once a week. The survival rate of L. plantarum Inducia was stabile throughout the testing period. The count of L. plantarum Inducia remained stable for 35 days or longer after the production being from 1x106 to 6x106cfu/g in the case of inoculation doses 1 g/t and 3 g/t and from 3x108 to 8x108cfu/g while inoculated 5 g/t and 10 g/t. The flavour of test yoghurts was good for 9 to 15 days after the shelf life. The dose 1 g/t gave any prolongation for shelf life. In conclusion, Lactobacillus plantarum Inducia as natural antioxidative agent used in efficient doses has the potential to prolong the shelf life of yoghurt as a natural preservative.

Biography :

Kristiina Kokk achieved a Master Degree in Animal Science and is continuing PhD studies in Institute of Veterinary Medicine and Animal Science of the Estonian University of Life Sciences. She is currently working as a Researcher in the field of microbiology (in Bio-Competence Centre of Healthy Dairy Products LLC). Kristiina is a co-author of 1 patent and first author of 2 patent applications. She has skills in organizing and conducting clinical and veterinary trials with health promoting food and feed. She is experienced on developing probiotics (in vitro and safety studies).