Technological characterization of cholesterol-lowering probiotic Lactobacillus strains for the synthesis of dairy products

Abstract

Food fermentation by microbes is being carried out for ages due to its many benefits like improved functionality, shelf life, flavor, and texture of food products. Probiotic microorganisms act as microbial food supplements by providing prompt health benefits after consumption of probiotic enriched foods. Hence, they are an example of food fermenting microbes that can be used to improve organoleptic characteristics and to ensure long-term product safety. Lactobacillus species such as L. delbrueckii, L. rhamnosus, and L. fermentum are the most common starter or adjunct cultures used in the fermentation of foods such as instant yogurt, and cheese, beer, wine, cider, and chocolate. The objective of the present study was to assess the technological properties through in vitro testing of five indigenous Lactobacillus strains, which were already evaluated for their promising cholesterol-reducing profile in both in vivo and in vitro studies, for their suitability as starter or adjunct culture in dairy products. L. delbrueckii (I-17) followed by Lacticaseibacillus rhamnosus (Y-59) had the greatest technological potential as diacetyl producers as well as being able to tolerate heat and high NaCl concentration along with a good acidification profile in both MRS broth and skim milk, their autolytic potential was better as compared to other strains and remain viable in acidified milk. Based on technological characterization indigenous L. rhamnosus (Y-59) was used as an adjunct culture for yogurt production. According to the sensory evaluation analysis, the indigenous L. rhamnosus (Y-59) supplemented yogurt proved to be better in all tested sensory attributes like aroma, taste, texture, odor, and overall acceptability as compared to starter culture (control) and commercial yogurt (reference control). Hence, these strains showed promising attributes for further applications in fermented functional products as a starter or adjunct culture to produce probiotic dairy foods.