Evaluation of human origin Lactobacillus isolates for the production of probiotic fermented milk

Abstract

In the present study, L. rhamnosus IF7, L. paracasei ssp. paracasei IF10, L. fermentum IF14 and L. fermentum IF15, isolated from infant faeces, were combined with Streptococcus thermophilus and examined to be used as starters to produce probiotic fermented milk (PFM). The experiments were stored at 4 +/- 2 degrees C for 21 days. Lactic acid, pH, viscosity serum separation, viability and sensory properties were assayed as quality criteria at 1, 7, 14, and 21(st) day of storage. Lactic acid contents of the experiments increased and pH decreased gradually during fermentation and storage. Viscosity of PFM experiments ranged between 9.10 and 19.60 cp. Viable counts of experimental Lactobacillus strains were found to be above the threshold for the therapeutic minimum (10(6)-10(7) cfu/g) and maintained during storage period. Panelists gave desirable organoleptic attitudes for all final products.