Tropical Journal of Pharmaceutical Research

Original Research Article | OPEN ACCESS

Development of a Novel Probiotic Yogurt “PENTOYO” with a Fully Sequenced Lactobacillus pentosus KCA1 and its Survival during Storage at 4 oC

Kingsley C Anukam , Nkechi A Olise

TWAS Research Unit, Department of Medical Laboratory Science, School of Basic Medical Sciences, College of Medical Sciences, University of Benin, Benin City 300001, Nigeria;

For correspondence:- Kingsley Anukam Email: anukamkc@yahoo.com Tel:+2347060921660

Received: 10 May 2012 Accepted: 11 October 2012 Published: 13 December 2012

Citation: Anukam KC, Olise NA. Development of a Novel Probiotic Yogurt “PENTOYO” with a Fully Sequenced Lactobacillus pentosus KCA1 and its Survival during Storage at 4 oC. Trop J Pharm Res 2012; 11(6):977-981 doi: 10.4314/tjpr.v11i6.15

© 2012 The authors.
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Abstract

Purpose: To determine whether L. pentosus KCA1 can be used to create a new probiotic yogurt and the organism’s duration of survival when stored at 4 ^oC.

Methods: Mother cultures of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus and L. pentosus KCA1 were prepared and subsequently added to a suspension of pasteurized milk. It was then incubated at 37 ^oC for 6 h, after which it was removed and placed in a refrigerator at 4 ^oC. Survival test was determined in MRS agar plate supplemented with 30 µg of tetracycline for the selective enumeration of L. pentosus KCA1 at predetermined intervals over a period of 63 days at 4 ^oC.

Results: pH decreased both in normal yogurt and probiotic yogurt and there was no significant difference (p > 0.05) in the pH of the two preparations. The strain showed higher viability for 49 days, indicating the presence of a sufficient number of viable bacterial cells at 4 ^oC. There were only 3 log cycle losses in the number of cells surviving from day 1 (5.6 x 10⁹cfu/ml) to day 49 (5.5 x 10⁶cfu/ml).

Conclusion: This study shows that yogurt has the potential to deliver biotherapeutic benefits associated with probiotic bacteria to consumers adequately.

Keywords: Probiotics, Lactobacillus pentosus KCA1, Yogurt, Health benefit