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Related Experiment Video

Updated: Jul 6, 2026

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

Phytosterol effects on milk and yogurt microflora.

E Monu¹, G Blank, R Holley

¹University of Manitoba, Department of Food Science, Room 242, Ellis Building, Faculty of Agriculture & Food Sciences, Winnipeg, Manitoba, R3T 2N2 Canada.

Journal of Food Science

|April 5, 2008

Summary

Phytosterols (plant sterols) showed no antimicrobial activity in milk, even against common contaminants. However, when formulated with dispersing agents, they exhibited some antimicrobial effects, though not against Pseudomonas.

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Area of Science:

Food Science
Microbiology
Dairy Technology

Background:

Phytosterols are widely used in functional foods for cholesterol reduction.
Their incorporation into dairy products is increasing.
The antimicrobial properties of phytosterols in dairy matrices require investigation.

Purpose of the Study:

To evaluate the antimicrobial activity of phytosterols in milk.
To assess the impact of phytosterols on yogurt starter cultures.
To determine the effect of phytosterols on common food contaminants.

Main Methods:

Commercial phytosterol preparations (CPP) and dispersible CPP with sodium stearoyl lactylate (SSL) were tested.
Antimicrobial activity was assessed against standard plate counts (SPC), psychrotrophs, and Pseudomonas spp. in milk.
Effects on Lactobacillus bulgaricus and Streptococcus thermophilus growth and acid production during yogurt fermentation were evaluated.

Main Results:

Commercial phytosterols (CPP) showed no antimicrobial effect on SPC or psychrotrophs in milk.
Dispersible CPP with SSL demonstrated some reduction in SPC and psychrotrophic bacteria but not Pseudomonas.
CPP did not inhibit the growth or acid production of yogurt starter cultures (L. bulgaricus, S. thermophilus).
Neither CPP nor SSL inhibited the growth of Saccharomyces cerevisiae and Aspergillus ochraceous in yogurt.

Conclusions:

Phytosterols alone possess minimal antimicrobial activity in milk.
Dispersing agents can enhance the antimicrobial effect of phytosterols in dairy.
Phytosterols do not negatively impact the fermentation or quality of yogurt.
Phytosterols are safe for use in functional dairy products regarding microbial stability.