Synbiotic yoghurt with Lactiplantibacillus plantarum and plant powder substrates

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F25%3A43932440" target="_blank" >RIV/60461373:22330/25:43932440 - isvavai.cz</a>
Result on the web
<a href="https://cjfs.agriculturejournals.cz/artkey/cjf-202505-0007_synbiotic-yoghurt-with-lactiplantibacillus-plantarum-and-plant-powder-substrates.php" target="_blank" >https://cjfs.agriculturejournals.cz/artkey/cjf-202505-0007_synbiotic-yoghurt-with-lactiplantibacillus-plantarum-and-plant-powder-substrates.php</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.17221/93/2025-CJFS" target="_blank" >10.17221/93/2025-CJFS</a>

Result language
angličtina
Original language name
Synbiotic yoghurt with Lactiplantibacillus plantarum and plant powder substrates
Original language description
Enrichment of yogurt with probiotic bacterial strains and prebiotic plant substrates has gained increasing interest among both consumers and food manufacturers. In this study, limited growth and fermentation activity of the commercial probiotic strain Lactiplantibacillus plantarum 299v was observed when cultured in ultra-high temperature milk (UHT). Electron microscopy revealed the strain's ability to adhere to the surface of prebiotically active plant particles, specifically quinoa, lucuma, and baobab powder. Supplementation of these plant substrates at a concentration of 1% (w/v) slightly enhanced the growth of L. plantarum 299v in UHT milk and improved its viability over a 28-day storage period at 5 ± 1 °C. Co-cultivation of L. plantarum 299v with the yogurt starter culture YC-381 (in a 1:0.5 ratio), along with the addition of 1% (w/v) of lucuma, quinoa, or baobab powders to UHT milk, was successfully achieved. These substrates positively influenced the stability of L. plantarum 299v during the 28-day storage and in the case of quinoa of Lactobacillus delbrueckii subsp. bulgaricus during 21-day storage at 5 ± 1 °C. Moreover, the addition of 1% (w/v) plant powders slightly stimulated the production of lactic and acetic acids in yogurt containing L. plantarum 299v.
Czech name
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Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40500 - Other agricultural sciences

Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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