alexa Influence of Myrtle Juice and Syrup on Microbiological, Physicochemical and Sensory Features of Goat?s Milk Yogurt Made with Indigenous Starter Culture | Abstract
ISSN: 1948-5948

Journal of Microbial & Biochemical Technology
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Research Article

Influence of Myrtle Juice and Syrup on Microbiological, Physicochemical and Sensory Features of Goat?s Milk Yogurt Made with Indigenous Starter Culture

Nicoletta Pasqualina Mangia*, Marco Ambrogio Murgia, Francesco Fancello, Anna Nudda and Pietrino Deiana

Department of Agriculture, University of Sassari, Viale Italia 39, 07100 Sassari, Italy

*Corresponding Author:
Nicoletta Pasqualina Mangia
Department of Agriculture, University of Sassari
Viale Italia 39, 07100 Sassari, Italy
Tel: 079 229287
Fax: +39 079 229370
E-mail: [email protected]

Received date: September 19, 2014; Accepted date: November 05, 2014; Published date: November 12, 2014

Citation: Mangia NP, Murgia MA, Fancello F, Nudda A, Deiana P (2014) Influence of Myrtle Juice and Syrup on Microbiological, Physicochemical and Sensory Features of Goat’s Milk Yogurt Made with Indigenous Starter Culture. J Microb Biochem Technol 6:370-374. doi: 10.4172/1948-5948.1000171

Copyright: © 2014 Mangia NP, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

This study evaluated the effect of Myrtle Juice (MJ) and Syrup (MS) on microbiological, physicochemical and sensory features in goat milk yogurt fermented by indigenous Streptococcus thermophilus and Lactobacillus delbruekii subsp. bulgaricus during 30 days of storage. Generally, in all samples, the high LAB number at the end of incubation and the pH values ranging from 4.1 to 4.6 indicates a good effectiveness of the used starter on fermentation process. L. delbrueckii subsp. bulgaricus compared to S. thermophilus was the most abundant in yogurt with MJ (YMJ) after 30 days of storage compared to YMS. On the contrary, S. thermophilus demonstrated the highest viability (7 log cfu/g) in the yogurt with MS throughout the storage period. Spoilage and pathogens microorganisms were absent in fresh products and during the storage period. Overall, physicochemical where very similar in all samples, Myrtle juice addition has positively influenced the increase of the lactic acid L(+), acetaldehyde and Free Fatty Acids (FFAs) content. All samples resulted well for flavor and acidity attributes as well as astringency parameter is highly expressed in the YMJ.

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