Intervention effect of freeze-dried probiotic and unripe banana pulp combination on set-type Bio-yogurt production during storage

• Published in: Journal of food measurement & characterization Vol. 18; no. 4; pp. 2461 - 2478
• Main Authors: Abdelazez, Amro, Mohamed, Doaa M., Refaey, Mahmoud. M. M., Niu, Jianrui
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.04.2024; Springer Nature B.V
• Subjects: Antibiotic antagonism; Antibiotics; Bananas; Bile; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Engineering; Food contamination; Food preservation; Food Science; Freeze drying; Fruits; Growth rate; Levilactobacillus brevis; Original Paper; Probiotics; Pulp; Sensory evaluation; Yogurt; Freeze-dried; Set-type Bio-yogurt; In vitro; Green banana pulp
• ISSN: 2193-4126; 2193-4134
• DOI: 10.1007/s11694-023-02208-9

We structurally pinpoint a loop that investigates various probiotic properties of free and freeze-dried Levilactobacillus brevis (LAC and LAC FD ) in vitro including growth rate, pH, bile endurance, antibiotic sensitivity, and antagonism against food-borne pathogens. An innovative Set-type Bio-yogurt by combining Levilactobacillus brevis with unripe banana pulp was produced. Set-type Bio-yogurt treatments came in three different treatments (BYP 3 , BYP 6 , and BYP 9 ) were created as set yogurt type enriched with 3, 6, and 9% (w/v) unripe banana pulp, respectively, while (CTY and CPY FD ) served as control yogurt usingfree and freeze-dried Levilactobacillus brevis . In vitro studies demonstrated that there were no significant variations in growth rate or pH although bile had a significant influence. Furthermore, the presence of some antibiotics had a substantial impact when both free and freeze-dried probiotics were compared. The antagonistic activity against foodborne bacteria was significantly affected. Once unripe banana pulp was combined with free or freeze-dried Levilactobacillus brevis , substantial results were obtained, BYP 9 has the most favorable technical properties, whereas BYP 6 has the greatest overall sensory evaluation (94.4 ± 0.55 points). Therefore, we recommended combining the freeze-drying process with plants such as bananas to develop affordable strategies for surviving Levilactobacillus brevis while producing symbiotic Bio-yogurt.