Probiotic Properties of Yogurt Products Available in North Carolina
Description
Lactobacillus bulgaricus is an essential bacterium in yogurt production, contributing significantly to its distinctive characteristics. The significance of L. bulgaricus in producing high-quality yogurt is paramount, as it plays a crucial role in developing the smooth, viscous texture and tangy, cultured flavor that consumers seek. During the fermentation process, L. bulgaricus enhances the distinct sensory attributes of fermented products, such as flavor, texture, and aroma, contributing to the overall appeal of products. This study aimed to test the viability and probiotic properties of commercially available yogurt products in North Carolina. 67 plain yogurt products from 33 brands were screened, and 14 were shortlisted based on price, sugar content, and product labeling. These products were examined for the viability of Lactobacillus delbreuckii subsp. bulgaricus, an important starter culture in dairy industry. Our results showed that the average L. bulgaricus counts ranged from 0 to 7.97 Log cfu/mL. Out of 14 products tested, only 7 products have viable counts of L. bulgaricus on MRS media and 8 have shown viability on mRCM-Pyruvate media. Our findings indicated that most yogurt products in North Carolina contain viable yogurt culture at levels lower than those stated on the labels. These results suggest that we need to address concerns about the survivability of Lb. bulgaricus in yogurt products available in the market to deliver desired health benefits to the consumers.