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International Journal of Recent Biotechnology (IJRB)
Year : 2020, Volume : 8, Issue : 2
First page : (20) Last page : (34)
Article doi: http://dx.doi.org/10.18782/2322-0392.1286

The Role of Starter Culture in Producing Probiotic Yoghurt: Significance for Human Health -A Review

Hable Worku1, Kebde Amenu1 and Haben Fesseha2*
1College of Veterinary Medicine, Addis Ababa University, PO Box 34, Bishoftu, Ethiopia
2School of Veterinary Medicine, Wolaita Sodo University, PO Box 138, Wolaita Sodo, Ethiopia
*Corresponding Author E-mail: tseyon.h@mail.com
Received: 12.02.2020  |  Revised: 27.03.2020   |  Accepted: 6.04.2020 


ABSTRACT

Dairy starter cultures are essential microorganisms that are intentionally added to milk to create the desired outcome in most commercially produced fermented dairy products such as yogurt and cheese that are produced by lactic acid fermentation and the harmful microorganisms and chemicals in products are destroyed through the process of fermentation. Thus, the products have a better taste and ideal physiological effects. Lactic acid bacteria are one of the most applied bacteria in the production of fermented foods and are of special importance for functional foods such as probiotics. They make food durable, texture, flavor, improve food safety, enhance food physiological and hygienic value due to the presence of viable cells. Lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei, Streptococcus thermophilous, Lactobacillus rhamnosus, Enterococcus faecium/Enterococcus faecalis, Saccharomyces Cerevisiae var.boulardii, Lactobacillus gasseri, Propionibacterium are microorganisms used for dairy fermentation. The beneficial effect of fermented food which contains probiotic organism consumption includes improving intestinal tract health, production of antimicrobial compound, the release of bioactive compounds, production of bacteriocins, enhancing the immune system, reducing symptoms of lactose intolerance, reducing the risk of certain cancers and ensuring food security. Thus, the importance of local bacteria diversity in milk and milk products in Ethiopia should be assessed and explored in the future.

Keywords: Fermentation, Lactic acid bacteria, Probiotics, Starter cultures

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782/2322-0392

Cite this article: Worku, H., Amenu, K., & Fesseha, H. (2020). The Role of Starter Culture in Producing Probiotic Yoghurt: Significance for Human Health -A Review, Int. J. Rec. Biotech.8(2), 20-34. doi: http://dx.doi.org/10.18782/2322-0392.1286