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Updated: Nov 8, 2025
Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
Co-fermentation process strongly affect the nutritional, texture, syneresis, fatty acids and aromatic compounds of
Zeineb Jrad1, Olfa Oussaief1, Slah Zaidi2
1Livestock and Wildlife Laboratory, Arid Lands Institute of Medenine, University of Gabes, 4119 Medenine, Tunisia.
Abstract:
This work intended to compare dromedary yogurt's characteristics obtained by a co-fermentation process with plant (carob powder) or autochthonous bacteria (Enterococcus faecium and Streptococcus macedonicus). For this reason, the ultrafiltration process (UF) is applied to increase the rate of total solids in dromedary milk within the margin needed to prepare a yogurt. Carob powder or autochthonous bacteria were incorporated at the level of 2% in UF milk. Then mixtures were fermented with the strains Lactobacillus bulgaricus and Streptococcus thermophiles, and the obtained products are named CFC (yogurt with carob), CFS (yogurt with autochthonous strains) and control (yogurt with only L. bulgaricus and S. thermophilus) respectively. All along of 3 weeks at cold, CFC and CFS maintained Streptococcus at appropriate levels (>8 log CFU/g). Moreover, CFC showed the lowest syneresis, highest cohesiveness and springiness values, and oleic acid (C18:1n9; 26.315%). However, CFS yogurt resulted in higher volatile compound formation than CFC and control, where isobornyl propionate was the major one.
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