Development of Low-Lactose Probiotic Yogurt Drinks with Lactiplanti-bacillus plantarum subsp. plantarum Dad-13: Physicochemical and Sensory Characteristics

Background and Objective: Lactose intolerance is a prevalent clinical syndrome due to consumption dairy products. Development of low-lactose products may help consumers to receive nutrition of dairy products without negative health effects. The aim of this study was to investigate survival, physicochemical and sensory characteristics of low-lactose yogurt drinks produced with probiotic Lactiplantibacillus plantarum subsp. plantarum Dad-13 during cold storage. Material and Methods: Low-lactose milk was inoculated with probiotics in fermentation process of yogurt at 37, 39 and 42 °C while the growth of lactic acid bacteria and pH were monitored. Prepared yogurt drink was stored at 4 °C for 35 days and characterized for microbial and physicochemical aspects. Results and Conclusion: Lactiplantibacillus plantarum subsp. plantarum Dad-13 showed high count at all the three temperature and reached to 7.64-8.96 log CFU.ml-1 at 37 °C within 36 h when cultured with yogurt. During the 35-d storage, cell viability of Lactiplantibacillus plantarum Dad-13 was 7.79 log CFU.ml-1. Furthermore, sensory assessment significantly increased (p≤0.05) for odor, viscosity, taste and total acceptability, compared to the non-probiotic yogurt. Conflict of interest: The authors declare no conflict of interest.