Monitoring of Different Probiotic Activity Lactobacillus Strains’ Growth by Different Physico-Chemical Parameters

Abstract

: Lactic acid bacteria (LABs) are Gram+, anaerobic or facultative anaerobic bacteria requiring specific nutrition environment whose major metabolite end product is lactic acid. The aim of our study was to describe the behaviour of the different bacteria strains during the yoghurt fermentation by various microbiological, physical and chemical methods. The formation of the yoghurt character was monitored for 20 hours at 37°C by viscosity and pH measurement methods. The tested physical and chemical properties of the yogurt samples prepared presented high variability which can be useful in the product development of probiotic yogurt.