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Influence of commercial culture composition and cow milk to soy milk ratio on the biochemical, microbiological, and sensory characteristics of a probiotic fermented composite drink

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Abstract

In this study, the effects of various ratios of cow milk to soy milk (100:0, 75:25, 50:50, 25:75, and 0:100) and three types of commercial culture composition (ABY-1, MY-720, and YO-Mix 210; all of them containing Lactobacillus acidophilus, Bifidobacterium lactis, and yogurt cultures) on the biochemical, microbiological, and sensory characteristics of a probiotic fermented composite drink during incubation and refrigerated storage were investigated. It was found that the shortest fermentation time, greatest mean pH drop rate, and mean acidity increase rate were related to the 50:50/ABY treatment. 25:75/ABY and 25:75/MY treatments exhibited the highest viability of B. bifidum and/or L. acidophilus at the end of 21 days of refrigerated storage. The influence of the type of starter culture composition on the sensory properties of the final products was not significant. Based on microbial and sensory evaluations, using the 50:50 ratio with each type of culture composition was considered as the most suitable treatment.

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Acknowledgements

This work is related to the “additional article grants” (8-1, No. 10641).

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Authors and Affiliations

  1. Department of Food Science and Technology, School of Nutrition Science and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran

    Reza Mohammadi & Ehsan Sadeghi

  2. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, P.O. Box 19395-4741, Tehran, Iran

    Mojtaba Yousefi, Amir Mohammad Mortazavian & Maryam Zabihzadeh Khajavi

  3. Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Nutrition and Food Sciences Research Center, Shiraz University of Medical Sciences, Shiraz, Iran

    Zahra Sarlak

  4. Food and Nutritional Science, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Pok Fu Lam, Hong Kong

    Nagendra Prasad Shah

Authors
  1. Reza Mohammadi
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  2. Mojtaba Yousefi
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  3. Zahra Sarlak
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  4. Nagendra Prasad Shah
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  5. Amir Mohammad Mortazavian
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  6. Ehsan Sadeghi
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Correspondence to Amir Mohammad Mortazavian.

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Mohammadi, R., Yousefi, M., Sarlak, Z. et al. Influence of commercial culture composition and cow milk to soy milk ratio on the biochemical, microbiological, and sensory characteristics of a probiotic fermented composite drink. Food Sci Biotechnol 26, 749–757 (2017). https://doi.org/10.1007/s10068-017-0097-z

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  • DOI: https://doi.org/10.1007/s10068-017-0097-z

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