Effect of Goji Berries and Honey on Lactic Acid Bacteria Viability and Shelf Life Stability of Yoghurt

Authors

  • Ancuța M. ROTAR University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Department of Food Science, 3-5 Mănăștur, Cluj-Napoca, 400372 (RO)
  • Dan Cristian VODNAR University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Department of Food Science, 3-5 Mănăștur, Cluj-Napoca, 400372 (RO)
  • Florina BUNGHEZ University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Department of Food Science, 3-5 Mănăștur, Cluj-Napoca, 400372 (RO)
  • Giorgiana Mihaela CĂTUNESCU University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Department of Technical and Soil Sciences, 3-5 Mănăștur, Cluj-Napoca, 400372 (RO)
  • Carmen R. POP University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Department of Food Engineering, 3-5 Mănăștur, Cluj-Napoca, 400372 (RO)
  • Mirela JIMBOREAN University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Department of Food Engineering, 3-5 Mănăștur, Cluj-Napoca, 400372 (RO)
  • Cristina A. SEMENIUC University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Department of Food Engineering, 3-5 Mănăștur, Cluj-Napoca, 400372 (RO)

DOI:

https://doi.org/10.15835/nbha4319814

Abstract

The probiotic properties and the viability of lactic acid bacteria of fermented dairy products can be improved by addition of bioactive compounds originating from natural sources (e.g. goji berries). This study aimed to evaluate how goji berries and honey affect the sensorial quality of yoghurt, the chemical properties, the viability of lactic acid bacteria (LAB) and the concurrent microflora development. Two types of yoghurts (yoghurt with goji berries and yoghurt with honey and goji berries) were developed. The addition of honey affected the entire yoghurt microflora including LAB, manifesting bactericidal effect. The addition of goji berries maintained the viability of LAB at probiotic levels (106-107 log CFU/ml) during 21 days of storage; compared to classic yoghurt, LAB viability decreased during storage at 103 log CFU/ml. Goji berries also improved sensory acceptance of consumers. The results obtained in this study collect information that enables the use of goji berries as enhancer of probiotic levels in yoghurt, while honey can provide bacteriostatic/bactericidal effect for contaminants.

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Published

2015-06-17

How to Cite

ROTAR, A. M., VODNAR, D. C., BUNGHEZ, F., CĂTUNESCU, G. M., POP, C. R., JIMBOREAN, M., & SEMENIUC, C. A. (2015). Effect of Goji Berries and Honey on Lactic Acid Bacteria Viability and Shelf Life Stability of Yoghurt. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 43(1), 196–203. https://doi.org/10.15835/nbha4319814

Issue

Vol. 43 No. 1 (2015)

Section

Research Articles
CITATION
DOI: 10.15835/nbha4319814

License

Copyright (c) 2015 Ancuța M. ROTAR, Dan Cristian VODNAR, Florina BUNGHEZ, Giorgiana Mihaela CĂTUNESCU, Carmen R. POP, Mirela JIMBOREAN, Cristina A. SEMENIUC

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This work is licensed under a Creative Commons Attribution 4.0 International License.

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© Articles by the authors; licensee UASVM and SHST, Cluj-Napoca, Romania. Papers published in the journal Notulae Botanicae Horti Agrobotanici Cluj-Napoca are open access distributed under the terms and conditions of the Creative Commons Attribution License (http://creativecommons.org/licenses).

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