Effect of Different Storage Period on Lactic Acid Bacterias from Goji Yogurt and Goji Yogurt with Honey
Ancuta M. Rotar | Cristina Semeniuc | Florina Bunghez | Mirela Jimborean | Carmen Pop
<p>Lactic acid bacterias (LAB: <em>Streptococcus thermophilus</em>-ST<em>, Lactobacillus bulgaricus-</em>LB) are well known in the food technology area for their ability to produce lactic acid (LA) from carbohydrates throught fermentation. In case of goji yogurt the interaction between the two species of LAB has influence on the fermentation period and LA quantity. LAB’s are widely used in the food industry because their growth in the dairy products lowers the carbohydrate content, they can also drop the pH values under 4.0, values were common pathogens are inhibited, and because of all these properties they are capable to prolong the shelf life. The present study aims to observe the evolution of LAB’s – ST and LB, from goji yogurt (7%) (A) and goji yogurt (7%) with honey (B) during the shelf life in corelation with other physico-chemical properties such as sugar content, fat content and dry matter. The samples for the evaluation were taken in the first day of storage, at the middle of storage period and in the last day of storage.</p>
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