Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp.

• Main Authors: Shori, Amal Bakr, Aljohani, Ghadi Slman, Al-zahrani, Ashwag Jaman, Al-sulbi, Ohoud Shami, Baba, Ahmad Salihin
• Format: Article
• Published: Elsevier 2022
• Subjects: Q Science (General)
• Online Access: http://eprints.um.edu.my/33768/
• Institution: Universiti Malaya

The present study investigated the effects of three strains of probiotic Lactobacillus spp. such as Lactobacillus rhamnosus (Lr), Lactobacillus casei (Lc), or Lactobacillus plantarum (Lp) in co-cultures with Streptococcus thermo-philus (St) and Lactobacillus delbrueckii subsp. Lactis (Ll) on the changes of post-acidification, viability of lactic acid bacteria (LAB), total phenolic and flavonoid contents, and antioxidant activity of cashew milk (W) -based yogurt (Y) during 0, 7, 14, & 21 days of storage. In addition, sensory evaluation of all yogurt samples was run during the first day of storage. The addition of Lr decreased significantly the pH in cashew milk-based yogurt compared to control-yogurt (C-Y; containing only St and Ll) throughout 21 days of storage. Cashew milk-based yogurt showed an increment in LAB counts, total phenolic and flavonoid contents, and antioxidant capacity content which is relatively dependent on the probiotic Lactobacillus spp. strains. WLp-Y showed lower sensory attributes scores. In conclusion, L. rhamnosus, L. casei, and L. plantarum could be used as a starter culture in cashew milk-based yogurt production with a potential source of natural antioxidants.