EFFECTS OF INNOCULUM SIZE OF VITAMIN PRODUCING LAB STRAINS ON THE NUTRITIONAL AND FUNCTIONAL PROPERTIES OF EFFECTS OF INNOCULUM SIZE OF VITAMIN PRODUCING LAB STRAINS ON THE NUTRITIONAL AND FUNCTIONAL PROPERTIES OF YOGURT

Abstract

The study was aimed at improving the vitamin B group content and functional properties of yogurt. Using vitamin-producing microbes could enable for the manufacture of foods with higher quantities of vitamins, potentially reducing undesired side effects, and provide an organic and marketable alternative to chemically created pseudo-vitamins [1]. To improve the functional and nutritional properties of yogurt, different food grade vitamin B group bacteria (Lactobacillus plantarum B-3487, and Lactococcus lactis B-3395) were each cocultured with the traditional starter culture (Lactobacillus delbruckeii bulgaricus and Streptococcus thermophilus). Yogurt production involves bacteria symbiosis where one bacteria promotes the growth of the other [2]. In the process fermentation, the LAB obtains essential amino acids from caseins during its growth in milk using the cell envelope-associated proteinase (CEP) which releases bioactive peptides that may have health advantages[3], [4].