The use of the strain Enterococcus faecium in the technology of yogurt “Carpathian” as an ancillary culture with probiotic properties

• Published in: Naukovij vìsnik Lʹvìvsʹkogo nacìonalʹnogo unìversitetu veterinarnoï medicini ta bìotehnologìj ìmenì S.Z. Gžicʹkogo. Serìâ: Harčovì tehnologìï Vol. 23; no. 96; pp. 93 - 101
• Main Authors: Tsisaryk, O., Slyvka, I., Dronyk, G., Musii, L., Senchenko, O.
• Format: Journal Article
• Language: English
• Published: Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv 02.12.2021
• Subjects: lactic acid bacteria, technology, probiotics, fermentation, yogurt
• ISSN: 2519-268X; 2707-5885
• DOI: 10.32718/nvlvet-f9616

The results of research on the technological features of the production of yogurt "Carpathian" are covered in the article. The bacterial preparation of Chr. Hansen series YoFlex Premium 1.0 (L. bulgaricus, S. thermophilus) and Creamy 1.0 (L. bulgaricus, S. thermophilus, L. rhamnosus) and strain E. faecium SB 18, which is isolated from traditional Carpathian fermented products were used to produce research yogurt samples. It was found that when the strains were used together, the microorganisms were compatible, did not show interspecific antagonism and did not inhibit the enzymatic process. Based on yogurt microorganisms and E. faecium SB 18 strain, seven prototypes of yogurt were created: № 1 (100 %) – control, Premium + Creamy; № 2 (100 %) – control, pure culture of E. faecium SB 18; №3 (100:100 %) – control, (Premium + Creamy) + E. faecium SB 18; №4 (50:50 %) – (Premium + Creamy) + Ent. faecium SB 18; № 5 (70:30 %) – (Premium + Creamy) + Ent. faecium SB 18; № 6 (80:20 %) – (Premium + Creamy) + Ent. faecium SB 18; № 7 (90:10 %) – (Premium + Creamy) + Ent. faecium SB 18. The fastest fermentation took place in sample № 1 (pH 4.78 units – 4 h), the slowest in sample №2 (pH 4.81 units – 6 h), where only pure culture of E. faecium SB 18 was used. The fermentation time in sample №3 was initially slower and then more active (pH 4.77 units – 4 h). The acidity increased more moderately in samples № 4, 5, 6, 7 for 4 h, and at the end of fermentation was 4.84 units, 4.76 units, 4.81 units. and 4.75 units. in accordance. According to organoleptic evaluation, the experimental samples were characterized by slight differences. In general, it is noted that the addition of microbial culture of E. faecium SB 18 improves the taste of yogurt. Samples № 6 and № 7 with the addition of E. faecium SB 18 strain in the amount of 20 and 10 % were noted for the best organoleptic properties. According to the score scale, the above-mentioned samples received the highest number of points – 48, out of a possible 50. The dependence of the acidity of yogurt during storage was established on the dose and composition of the bacterial preparation. It was investigated that the acidity of yogurt, which contained an additional strain of E. faecium SB 18 in the ratios of 100:100 (sample 3) and 50:50 (sample 4), tends to increase rapidly in acidity, which is associated with increased lactic acid bacteria. It was found that partial replacement of the amount of traditional yogurt leaven in the ratio of 70:30 (sample 5), 80:20 (sample 6) and 90:10 (sample 7) provides the optimal course of the enzymatic process during fermentation and storage. It was found that the use of traditional yogurt leaven YoFlex Premium 1.0 and Creamy 1.0. together with strain E. faecium SB 18 in a ratio of 80:20, provides excellent consumer properties of the product.