Effect of soybean oligosaccharides on probiotic viability and organic acids production in set yoghurt during refrigerated storage

ddition of prebiotics to yoghurt has been shown to enhance quality characteristics of yoghurt and improve probiotic viability during storage. In the current study we evaluated the ability of probiotic strains Lactobacillus acidophilus (CCFM6), L. plantarum (CCFM47) in co-culture with Streptococcus thermophilus (CCFM218) in the production of set yoghurt supplemented with SBOs in comparison with conventional starter cultures CCFM218 and L. delbrueckii subsp. bulgaricus (CCFM4). Our results indicate that yoghurt fermented by probiotic strains CCFM6 and CCFM47 had better quality characteristics such firmness, viscosity and less acidity during storage at 4oC for 21 days than the control. SBOs significantly (p<0.05) improved probiotic viability during fermentation but it affected product textural quality by producing a weaker gel. Our results also indicate that probiotic strains CCFM6 and CCFM47 could be used in the production of synbiotic set yoghurt in co-culture with S. thermophilus.