婴儿肠道源格氏乳杆菌的安全性评价及益生特性

以广州1?月龄婴儿肠道中分离出的乳酸杆菌为实验菌株，经分子生物学鉴定，确认为格氏乳杆菌（Lactobacillus gasseri）LGZ 1029。对格氏乳杆菌LGZ 1029进行体内外安全性评价和益生特性研究，结果表明：格氏乳杆菌LGZ?1029不产溶血毒素，对多类抗生素表现出敏感性，小鼠经口急性无毒；该菌具有较好的胃肠液耐受力及自凝聚能力，疏水性（79.75%）强于商业标准菌株鼠李糖乳杆菌ATCC?7469（43.01%）；菌株对大肠杆菌ATCC?25922抑菌圈直径为17.31～20.70?mm，对金黄色葡萄球菌ATCC?12598的抑菌圈直径为21.71～31.08?mm，抑菌效果强于鼠李糖乳杆菌ATCC?7469；活菌数为1×107?CFU/mL发酵液的1,1-苯基-2-三硝基苯肼自由基清除率可达87.07%。本实验为格氏乳杆菌LGZ?1029在膳食补充剂、乳品制造和防腐剂替代品领域的应用提供理论依据。     

Microstructural and dynamic oscillatory aspects of yogurt as influenced by hydrolysed guar gum

The objective of the current study was to explore the influence of crude, purified and hydrolysed guar gum at low and high concentrations on gel structure stability of yogurts at 4 °C throughout 21 days of storage. The rheology and microstructure of yogurts had been perceived by Bohlin rheometer (Malvern Instrument, UK) and cryo‐scanning electron microscopy (Cryo‐SEM), respectively. The viscoelastic behaviour of yogurts characterised at 25 °C exhibited weak gel structural properties (G? > G?). Cryo‐SEM had been used for microstructural image processing. The acidic and enzyme hydrolysed guar gum at low (0.3%) and high (1%) concentrations led to yogurt gels with fine‐stranded microstructure, while gelation with crude, purified and basic hydrolysed guar gum demonstrated diverse behaviour of depletion flocculation, visually observed even at low concentrations of crude guar gum (0.1%) as a thin layer of phase‐separated material. Conclusively, guar gum in its hydrolytic form enhances better structural and rheological properties.     

Fermentation of blackgram paste: time‐dependent rheological characteristics,modelling and quality attributes of a traditional snack

The time‐independent and time‐dependent rheological characteristics were determined for blackgram pastes before and after fermentation, and related them with the quality attributes of the fried snack made from these pastes. The circular‐shaped fried snack was characterised for oil content, colour and texture in addition to sensory attributes. The nonfermented as well as fermented pastes of blackgram exhibited time‐independent shear‐thinning behaviour, and obeyed the Hershel–Bulkley model (r ≥ 0.994, P ≤ 0.01). The suitability of two‐ and three‐parameter models to characterise the time‐dependent rheological behaviour of blackgram paste was examined. The snack prepared from fermented paste was softer as evidenced by lower peak shear force of 7.2 N compared to that of nonfermented sample (11.2 N), and showed 30% less oil content compared to that of corresponding nonfermented sample. The present study indicated a pragmatic approach to reduce the oil content in the fried product by employing the process of fermentation.     

Comparison of the functionality of exopolysaccharides produced in situ or added as bioingredients on yogurt properties

The effect on yogurt properties of in situ production of exopolysaccharides (EPS) and addition of 2 EPS powders (crude and purified EPS from Lactobacillus rhamnosus RW-9595M fermentation in whey-based medium) at different concentrations was studied. No effect of purified powder addition for EPS concentrations up to 500 mg/L was observed on acidification rate to the difference of milks supplemented with crude EPS, which exhibited longer acidification times. The addition of EPS from 125 to 500 mg/L or the use of EPS-producing cultures resulted in yogurts with lower yield stress and viscoelastic moduli compared with control yogurts without EPS, with no apparent effect of EPS concentration. However, the consistency index was higher for yogurts produced with the commercial EPS-producing culture, and to a lesser extent with the mixed culture containing Lb. rhamnosus RW-9595M, compared with yogurts supplemented with EPS powders, which were not different from that for control yogurts. Our study showed that the mode of EPS incorporation in yogurts has a major effect on the rheological properties of the final product.     

Comparative analysis of physicochemical,rheological, sensory and flavour properties of yoghurts using a new probiotic Bacillus coagulans 13002 with traditional yoghurt starter

Bacillus coagulans 13002 (13002) as a new potential starter was incorporated into the yoghurts for fermentation in this study. We compared three groups of yoghurt, including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (SL), 13002 (BCS), and 13002 and SL (BCS + SL). Compared with the combination of SL and BCS, the group of BCS + SL exhibited better flavour, higher titratable acidity, cohesiveness and richer volatile compounds, suggesting that the combination of BCS and SL was more efficient to produce the best sensory properties of yoghurt (P < 0.05). The production of volatile compounds in fermentation with and without the addition of BCS was mainly affected by aldehydes, ketones, esters and hydrocarbons, respectively. Furthermore, BCS additions into traditional starters resulted in increasing organic acids and speeding up the usage of sucrose and lactose during the fermentation period of yoghurt. Our study suggested that BCS is a favourable starter supplement for improving the quality of probiotic yoghurts.     

Fat-free yogurt made using a galactose-positive exopolysaccharide-producing recombinant strain of Streptococcus thermophilus

To prevent textural defects in low-fat and fat-free yogurts, fat substitutes are routinely added to milk. In situ production of exopolysaccharides (EPS) by starter cultures is an acknowledged alternative to the addition of biothickeners. With the aim of increasing in situ EPS production, a recombinant galactose-positive EPS⁺Streptococcus thermophilus strain, RD-534-S1, was generated and compared with the parent galactose-negative EPS⁺ strain RD-534. The RD-534-S1 strain produced up to 84 mg/L of EPS during a single-strain milk fermentation process, which represented 1.3 times more than the EPS produced by strain RD-534. Under conditions that mimic industrial yogurt production, the starter culture consisting of RD-534-S1 and (EPS⁻) Lactobacillus bulgaricus L210R strain (RD-534-S1/L210R) led to an EPS production increase of 1.65-fold as compared with RD-534-S1 alone. However, the amount of EPS produced did not differ from that found in yogurts produced using an isogenic starter culture that included the parent S. thermophilus strain RD-534 and Lb. bulgaricus L210R (RD-534/L210R). Moreover, the gel characteristics of set-style yogurt and the rheological properties of stirred-style yogurt produced using RD-534-S1/L210R were similar to the values obtained for yogurts made with RD-534/L210R. In conclusion, it is possible to increase the production of EPS by ropy S. thermophilus strains through genetic engineering of galactose metabolism. However, when used in combination with Lb. bulgaricus for yogurt manufacture, the EPS overproduction of recombinant strain is not significant.     

Influence of carrot fibre powder addition on rheological,microstructure and sensory characteristics of stirred-type yogurt

The incorporation of 1% (E1) and 2% (E2) of the carrot fibre powder obtained from carrot discards to yogurts was studied. The effect of the fibre addition on the physicochemical parameters, water-holding capacity (WHC), microbial counts, rheological, microstructure and sensory characteristics of yogurts was studied in comparison with control yogurt without fibre addition (C). Titratable acidity, global composition and microbial counts showed a similar trend among yogurts. Fibre particles seemed to change the organisation of protein aggregates of the gel network. An open structure with bigger aggregates was observed in E1 and E2 yogurts, while the microstructure appeared more homogenous and without granules in C. However, carrot fibre increased the WHC of yogurt. All the yogurt samples exhibited shear-thinning behaviour and no differences were found in the rheological parameters, excepting for E2 that presented a decrease in apparent viscosity at 200 s^-1 compared with C and E1 samples. Trained sensory panel (12 members) indicated an increase in brownish colour, strange flavour, grittiness and aftertaste and a decrease in overall appearance, odour, sweetness and creaminess in yogurts enriched in fibre. In order to mask these negative characteristics, E1 formulation was produced in the same way but strawberry flavour and colour were added. A consumer test (101 volunteers), purchase intention and a Check All That Apply (CATA) questionnaires were carried out. Flavoured and coloured E1 yogurt was pleasant for consumers, since 93% of the consumers selected positive degrees of acceptability and 68% of them manifested that they are willing to consume the product. Therefore, the addition of carrot fibre powder in yogurts could be an alternative to incorporate dietary fibres into dairy foods.     

Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality

The aim of this research was to study the effects of solid‐state fermentation (SSF) with Lactobacillus sakei, Pediococcus pentosaceus and P. acidilactici on lupine sourdough parameters and lupine sourdough influence on the physical dough properties and wheat bread quality. The results showed that lactic acid bacteria (LAB) significantly reduced the pH and increased total titratable acidity (TTA) of SSF lupine. The highest protease activity in lupine is excreted by L. sakei (187.1 ± 8.6 PU g^?1), and the highest amylase activity, by P. pentosaceus (155.8 ± 7.5 AU g^?1). Lupine sourdough has a significant effect on the rheological properties of doughs, which affect the baking characteristics of the final product. In conclusion, it can be said that L. sakei, P. pentosaceus and P. acidilactici could be used for lupine SSF, and the addition of up to the 10% SSF lupine products increases the wheat–lupine bread quality.     

Studies concerning the use of <Emphasis Type="Italic">Lactobacillus helveticus</Emphasis> and <Emphasis Type="Italic">Kluyveromyces marxianus</Emphasis> for rye sourdough fermentation

The aim of this study was to investigate the fermentation behaviour, antioxidant activity and rheological behaviour of the sourdoughs prepared with Lactobacillus helveticus and Kluyveromyces marxianus. The final acidity of the sourdough after 18 h of fermentation was higher at higher temperatures (40 °C) and for the formulations with whole rye flour. The highest lactic/acetic acid ratios were obtained in case of more fluid sourdoughs fermented at 40 °C. The antioxidant properties of the sourdoughs are correlated with metabolic activity of the microorganisms, the DPPH radical scavenging activity being higher for optimum conditions of Lactobacillus helveticus growth. On the other hand, the rheological properties of the sourdoughs are not significantly influenced by the temperature. Sourdoughs formulations with whole flour are more viscous, as well as the controls fermented by the spontaneous microflora. The results of the bread-making process simulation by means of Mixolab indicate differences between dough formulations mainly depending on flour type.     

Application of Response Surface Methodology to Improve Fermentation Time and Rheological Properties of Probiotic Yogurt Containing Lactobacillus reuteri

Response surface methodology was employed to investigate the combined effects of inulin addition (0–4% w/w), probiotic inoculum level (1–3% v/v), and fermentation temperature (37–45 °C) on fermentation time and rheological properties of nonfat-set yogurt. The rheological characteristics were measured by dynamic oscillatory rheometery. The second-order polynomial model was fitted to the fermentation time (T _f), structure strength (A value), resistance to mechanical force or yield stress (τ _y), and complex viscosity (ŋ*) of runs as the responses. Analysis of variance revealed that the quadratic models are well adjusted to predict the experimental data. Lack-of-fit tests were not significant and determination coefficients (R ²) were higher than 88.6%. The results showed that fermentation time decreased with increasing inulin content, incubation temperature, and probiotic inoculum level. Rheological properties significantly influenced by independent variables. Inulin addition had a softening effect on yogurt. However, the effect of incubation temperature on structure strength was positive. Medium levels of probiotic inoculum resulted in stronger gels.     

Effects of fermentation by lactic acid bacteria on the antigenicity of bovine whey proteins

BACKGROUND: The main whey proteins α‐lactalbumin (α‐LA) and β‐lactoglobulin (β‐LG) are considered as the major allergens in cow's milk. Microbial fermentation can produce some proteolytic enzymes, which can induce the degradation of milk protein allergens. In this study, the effects of fermentation by lactic acid bacteria on the antigenicity of α‐LA and β‐LG were investigated using indirect competitive ELISA. Meanwhile, the proteolysis of milk proteins was detected by TNBS assay and SDS‐PAGE electrophoresis. RESULTS: Fermentation by lactic acid bacteria could significantly reduce the antigenicity of α‐LA and β‐LG in skim milk. Combined strains of Lactobacillus helveticus and Streptococcus thermophilus were the most effective in reducing the antigenicity of both whey proteins. In addition, α‐LA and β‐LG antigenicity decreased to a lower value at 6 h of fermentation and at 0.5 d of cold storage by fermentation with the combined strains. The results of TNBS assay and SDS‐PAGE electrophoresis showed that lactic acid bacteria strains used in this study hydrolysed whey proteins only to a limited extent. CONCLUSION: The fermentation with lactic acid bacteria is an effective way to reduce whey proteins antigenicity. Copyright © 2010 Society of Chemical Industry     

Viability of Bifidobacteria Strains in Yogurt with Added Oat Beta-Glucan and Corn Starch during Cold Storage

Abstract: Probiotics must be consumed at a level of 10⁷ CFU/mL for successful colonization of the gut. In yogurts containing beneficial cultures, the survival of probiotic strains can quickly decline below this critical concentration during cold storage. We hypothesized that beta-glucan would increase the viability of bifidobacteria strains in yogurt during cold storage. Yogurts were produced containing 0.44% beta-glucan (concentrated or freeze-dried) extracted from whole oat flour and/or 1.33% modified corn starch, and bifidobacteria (B. breve or B. longum) at a concentration of at least 10⁹ CFU/mL. All yogurts were stored at 4 °C. Bifidobacteria and yogurt cultures, Streptococcus thermophilus and Lactobacillus delbureckii subsp. bulgaricus, were enumerated from undisturbed aliquots before fermentation, after fermentation, and once a week for 5 wk. S. thermophilus and L. bulgaricus maintained a concentration of at least 10⁸ CFU/mL in yogurts containing concentrated or freeze-dried beta-glucan regardless of starch addition, and in the control with no added beta-glucan or starch. Similarly, the probiotic, Bifidobacterium breve, survived above a therapeutic level in all treatments. The addition of beta-glucan prolonged the survival of Bifidobacterium longum at a concentration of at least 10⁷ CFU/mL by up to 2 wk on average beyond the control. Further, the inclusion of concentrated beta-glucan in yogurt improved survival of B. longum above 10⁷ CFU/mL by 1 wk longer than did freeze-dried beta-glucan. Study results suggest that beta-glucan has a protective effect on bifidobacteria in yogurt when stressed by low-temperature storage. Practical Application: This study suggests that beta-glucan (oat fiber) may improve bifidobacteria survival in yogurt during refrigerated storage.     

Fermentation of table cream by Lactobacillus plantarum strains: effect on fungal growth,aflatoxin M1 and ochratoxin A

Aflatoxin M1 (AFM₁) and ochratoxin A (OTA) are two main mycotoxins in milk and dairy products. In the present work, the ability of four Lactobacillus strains (L. plantarum PTCC 1058, L. plantarum LP3, L. plantarum AF1 and L. plantarum LU5) to remove AFM1 and OTA in fermented cream was studied during 24 h fermentation. The antifungal activity of the mentioned lactobacilli against the defined fungi (Aspergillus flavus PTCC 5004, Aspergillus parasiticus PTCC 5018, Aspergillus nidulans PTCC 5014, Aspergillus ochraceus PTCC 5060) was also evaluated. The results showed that the cell counts of all strains were increased by 64–70% during fermentation. All Lactobacillus strains decreased the amount of AFM₁ significantly (P ≤ 0.05) in the range of 26–52%, which the highest AFM₁-reducing effect was related to L. plantarum LU5 (from 0.5 to 0.24 μg kg⁻¹). The mean OTA removal by Lactobacillus strains in fermented cream also ranged from 32 to 58%. Amongst Lactobacillus strains, the cell-free culture supernatants of L. plantarum LU5 showed the highest (inhibition zone of 26.7 ± 1.2 mm) and L. plantarum LP3 and L. plantarum PTCC 1058 the lowest antifungal activities. The fermented creams contained Lactobacillus strains exhibited the highest and lowest antifungal activities against A. ochraceus and A. parasiticus, respectively. L. plantarum LU5, with the inhibition zone of 27.6 ± 0.9 mm, was the most effective fungal inhibitor, while L. plantarum PTCC 1058 had the lowest antifungal activity.     

Effect of Selected Yogurt Cultures on the Concentration of Orotic Acid, Uric Acid and A Hydroxymethylglutaric-Like Compound in Milk After Fermentation

Eight yogurts, each fermented by different strains of Lactobacillus bulgaricus and Streptococcus thermophilus, were produced, then analyzed using high-performance liquid chromatography (HPLC) for the presence of orotic, uric and 3-hydroxy-3-methylglutaric (HMG) acids. In all yogurts orotic acid decreased 15-53% after fermentation while uric acid levels did not change. A compound was found in all yogurt extracts that co-chromatographed with HMG on HPLC and had a similar UV spectrum to HMG after both were collected from a reverse phase HPLC column. However, the HMG co-elutant did not correspond to HMG on thin-layer or paper chromatography. These results suggest that HMG is not present in milk or yogurt. Fermentation of milk by yogurt strains reduced the concentration of the HMG co-elutant in six of the yogurts, but increased it in two yogurts.     

Effects of exopolysaccharide-producing strains of Streptococcus thermophilus on technological and rheological properties of set-type yoghurt

This study investigated the effects of two Streptococcus thermophilus strains, ST 285 and ST 1275, on selected technological and rheological characteristics of set-type yoghurt. The strains were selected for their capability to produce distinctly different exopolysaccharides (EPS) and were thus coded as capsular (ST 285) or ropy-capsular (ST 1275). The culture performance and physico-chemical properties of yoghurt were assessed in relation to different fermentation temperatures (30, 37 or 42 °C) and prolonged storage (up to 30 days) at low temperature (4 °C). ST 1275 showed faster growth and acidification rates, resulting in yoghurt with lower syneresis and higher-flow behaviour index, than ST 285. EPS production appeared to be growth associated with the maximum given at growth temperatures of 37 and 42 °C for ST 285 and ST 1275, respectively; however, EPS concentration declined considerably during storage. Prolonged cold storage increased several rheological characteristics of yoghurt including G′, consistency index and hysteresis loop area. A weak correlation between EPS concentration and textural properties of yoghurt was observed.     

Potential for prevention of non‐O157 Shiga toxin‐producing Escherichia coli contamination in traditionally fermented African maize gruel by fermentative probiotic Lactobacillus plantarum

Non‐O157 Shiga toxin‐producing Escherichia coli (STEC) are a frequent cause of STEC‐related infections such as diarrhoea. Fermentation by presumptive probiotic Lactobacillus plantarum strain B411 isolated from cereal fermentation was investigated to prevent the growth of acid‐adapted (AA) and non‐acid‐adapted (NAA) non‐O157 STEC in traditionally fermented maize gruel, a widely used complementary food in Africa. L. plantarum strain B411 possessed probiotic characteristics and antimicrobial activity against selected pathogenic bacteria. Growth of AA and NAA non‐O157 STEC strains was substantially inhibited by 3.6 and 4.8 log reductions, respectively, in the maize gruel fermented with the L. plantarum B411, while their growth was only inhibited by 1.0 and 1.2 log reductions, respectively, by traditional fermentation alone. Inclusion of fermentative strains of L. plantarum exhibiting probiotic activity is a feasible method to ensure safety of traditionally fermented African cereal porridges through inhibition of non‐O157 STEC.     

Reductionin Listeria monocytogenes,Salmonella enterica and Escherichia coli O157:H7 in vitro and on tomato by sophorolipid and sanitiser as affected by temperature and storage time

Increased consumption of produce by consumers has been attributed to perceived health benefits of postharvest produce. Pathogen control is crucial because periodic occurrences and contamination of tomato and leafy greens have exacerbated food safety risks for consumers. We investigated the effects of temperatures (5 and 25 °C), storage time (30 min and 24 h) for inactivation of Listeria monocytogenes, Salmonella enterica and Escherichia coli O157:H7 by sophorolipid (SL‐p) produced fermentatively using palmitic acid as a co‐substrate at different concentrations in vitro. Reduction in pathogenic bacteria on grape tomato by SL‐p, sanitiser (Lovit) and combinations of SL‐p and sanitiser was determined. Temperature and storage time significantly (P < 0.05) affected pathogen inactivations by SL‐p as pathogen reductions were greater at 25 °C and 24 h than at 5 °C and 30 min of storage. L. monocytogenes was the most sensitive to SL‐p treatment as reductions of 5 log relative to untreated controls were attained at 0.12% of SL‐p. Significant reductions in S. enterica (1.91–3.85 logs) and E. coli O157:H7 (0.87–4.09 logs) were recorded at 2–5% of SL‐p. Lower populations of Salmonella and E. coli O157:H7 were inactivated than L. monocytogenes. On grape tomato, pathogen populations inactivated increased at higher SL‐p levels at 25 °C. Sanitiser and sanitiser + SL‐p reduced bacterial populations on tomato by 5.29–5.76 logs and 0.71–3.3.66 logs, respectively. These results imply the interactions of temperature, storage time and SL‐p significantly (P < 0.05) affected pathogen strain reductions. The combination of SL‐p with sanitiser led to synergistic effect on E. coli O157:H7, but not L. monocytogenes and S. enterica.     

Effect of Salts of Organic Acids on Listeria monocytogenes,Shelf Life,Meat Quality,and Consumer Acceptability of Beef Frankfurters

The objective of this study was to evaluate anti‐listerial efficacy of salts of organic acids, and their impact on the quality of frankfurters. Beef frankfurters were manufactured by incorporating organic acids in 5 different combinations: (1) control (no marinade addition; C); (2) sodium lactate (2% wt/wt; SL); (3) potassium lactate (2% wt/wt; PL); (4) sodium citrate (0.75% wt/wt; SC); and (5) sodium lactate (2% wt/wt)/sodium diacetate (0.25% wt/wt; SL/SD). Cooked frankfurters were inoculated with streptomycin‐resistant (1500 μg/mL) L. monocytogenes (7 log₁₀ CFU/frank). Inoculated and noninoculated frankfurters were vacuum packaged and stored at 4 °C. Samples were taken weekly up to 10 wk for estimation of L. monocytogenes as well as aerobic plate count (APC) and psychrotrophs (PSY), respectively. Total of 2 independent trials of the entire experiment were conducted. Noninoculated beef frankfurters were evaluated weekly by untrained sensory panelists for 7 wk. SL, PL, and SC treatments did not (P > 0.05) adversely affect consumer acceptability through 8 wk although, SL/SD treatment was significantly (P ≤ 0.05) less preferred across all sensory attributes. SL/SD treatment negatively affected product quality, but was able to control APC, PSY, and L. monocytogenes levels. SC performed similar to the control throughout the 8, 9, and 10 wk storage periods, providing no benefit for inhibiting L. monocytogenes (increasing from 7 logs CFU/frank to 10 logs CFU/frank throughout storage) or extending shelf life of the beef frankfurters. In conclusion, 2% SL and PL, and 2% SL/0.25% SD may be effective L. monocytogenes inhibitors (maintaining inoculation levels of 7 logs CFU/frank during storage), but changes in SL/SD treatment formulation should be studied to improve product quality.     

Use of spent brewer's yeast in L‐(+) lactic acid fermentation

The application of by‐products from the brewing industry in lactic acid (LA) production was investigated in order to replace expensive nitrogen sources (such as yeast extract) with cheaper and renewable nitrogenous materials such as brewer's yeast (BY). In this study, brewer's spent grain (BSG) hydrolysate was used for L‐(+)‐LA fermentation by Lactobacillus rhamnosus ATCC 7469. The effect of pH control during the fermentation and the addition of various BY contents (5–50 g/L) in BSG hydrolysate on fermentation parameters was evaluated. BY addition significantly increased free amino nitrogen (FAN) concentration (by 25.2% at 5 g/L to 616% at 50 g/L). A strong positive correlation between FAN concentration in the hydrolysate and concentration of L‐(+)‐LA produced was observed (correlation coefficient of 0.913). A high cell viability of L. rhamnosus ATCC 7469 (1.95–3.32 × 10⁹ CFU/mL at the end of fermentation) was achieved in all fermentations with the addition of brewer's yeast. The addition of BY increased L‐(+)‐lactic acid yield and volumetric productivity up to 8.4% (5 g/L) and 48.3% (50 g/L). The highest L‐(+)‐LA yield (89%) and volumetric productivity (0.89 g/L h^?1) were achieved in fermentation of BSG hydrolysate with 50 g/L of BY. © 2019 The Institute of Brewing & Distilling     

Shelf life and quality of probiotic yogurt produced with Lactobacillus acidophilus and Gobdin

This study evaluated the effect of dry white mulberry and walnut paste (Gobdin, a traditional Turkish food) in probiotic yogurt on the survival of Lactobacillus acidophilus and yogurt properties. Six different yogurts were produced with 0%, 5% and 10% Gobdin using Lactobacillus bulgaricus + Streptococcus thermophilus and with 0%, 5% and 10% Gobdin using L. bulgaricus + S. thermophilus + L. acidophilus. The physical, chemical, microbiological and sensorial properties of the yogurts were evaluated based on storage at 4 ± 1 °C. Probiotic shelf life and the most suitable combinations were determined. The highest L. acidophilus count (8.65 log cfu g^?1) was found in the 5% Gobdin‐supplemented yogurt on the 7th day of storage, while the lowest count (8.11 log cfu g^?1) was found in the probiotic control yogurt on the 21st day. Although the L. acidophilus counts in the probiotic yogurts declined during storage, all values found throughout the 21‐day storage period were >8 log cfu g^?1. This is above the level necessary to provide the desired therapeutic effect in probiotic products (10⁶–10⁷ cfu g^?1). The highest overall acceptability score was obtained on the first day from the yogurt with 5% Gobdin. However, all yogurt samples had general acceptability scores between 7 and 8 points from a 9‐point maximum. Thus, this study determined that a new functional yogurt can be produced using L. acidophilus with 5% Gobdin.