Abstract:
Lactobacillus species used in fermented foods, they contribute to the aroma, flavor,
texture and shelf life of the product. Several studies reported the fermented food
products with health benefits such as the ability to decrease the serum cholesterol
level. The objective of this study was the suitability assessment of previously isolated
Lactobacillus rhamnosus I-2 and Lactobacillus delbrueckii I-22 strains as the starter
and adjunct culture for the use in probiotic dairy food. The antibacterial activity of the
Lactobacillus rhamnosus I-22 was assessed against the different foodborne pathogens.
The antioxidant potential was showed by Lactobacillus rhamnosus I-2 and
Lactobacillus delbrueckii I-22. Suitability analysis of strains as adjunct or starter
assessed by the formation of yogurt. The L. rhamnosus I-2 showed the potential of
adjunct culture and L. delbrueckii I-22 and S. thermophilus I-5 lack the ability to form
yogurt and have low acidification rate. So, L. delbrueckii I-22 and S. thermophilus I-5
cannot be used as starter culture. Invitro evaluation revealed that the L. rhamnosus I-2
have the good technological potential to lower the cholesterol level, act as antioxidant
and can be used as adjunct culture in dairy foods.
