The Impact of Incorporating Lactobacillus Acidophilus Bacteriocin with Inulin and FOS on Yogurt Quality

This study determined the quality of yogurt fortified with 2% inulin, 2% Fructo-oligo-saccharides (FOS), and Lactobacillus acidophilus with their bacteriocins. The results indicated that coagulation time increased by 3.29–22.75% in yogurts prepared with Lactobacillus acidophilus and their bacteriocins compared to the control also titratable acidity increased gradually in all groups during storage. The sensorial properties showed the superiority of inulin, FOS, and Lactobacillus acidophilus bacteriocin groups. Lactobacillus bulgaricus , Streptococcus thermophiles , and Lactobacillus acidophilus count increased in the treatments compared to the control group incorporated with an extended shelf life to 39 days of storage in the treatments containing lactobacillus acidophilus bacteriocin. Coliforms, Moulds, and yeasts did not detect in the group containing 2% inulin, 2% FOS, and lactobacillus acidophilus bacteriocin for 21 days of refrigerated storage. This study proved that 2% inulin, 2% FOS, and Lactobacillus acidophilus bacteriocin fortification extended the shelf life for 6 weeks.