Indian Journal of Dairy Science

The effect of different concentrations (1,3 and 5% w/v)of prebiotic oligosaccharides (raffinose, dextrin, maltodextrain, lactitol and litesse) on survival and viability of six selected probiotic Lactobacillus strains; for using as active synbiotic cultures were studied. The best suitable level of prebiotics was 3% from dextrin and litesse. The best active strains were Lb. johnsonii NRRL B - 2178, Lb. hilgardii NRRL B-1843 and Lb. curvatus NBIMCC 3452.So, a comparative study was implemented to investigate the effect of the 2 selected oligosaccharide prebiotics (dextrin, litesse) on survival and viability of the 3 effective active recipes probiotic lactic strains (Lb. johnsonii, Lb. hilgardii, Lb. curvatus) in addition of Str. thermophilus ,as applied for manufacturing of synbiotic frozen yoghurt. Physicochemical, bacteriological and organoleptic properties of Synbiotic frozen yoghurt treatments revealed that, there was significant difference (p<0.05) in all properties studied for frozen yoghurt. Moreover, synbiotic frozen yoghurt; especially were made with synbiotic cultures containing probiotic Lb. curvatus NBIMCC -3452 or Lb. johnsonii NRRL B- 2178 and supplemented with 3 % of prebiotics (dextrin or litesse) had the highest viability of these strains and organoleptic properties. Generally, the counts of 3 probiotic Lactobacillus strains in synbiotic frozen yoghurt made with 3% of 2 prebiotics were still higher than the recommended minimum limits (106 cfu/g or cfu/ml) along the storage period and higher than the other treatments.As a recommendation, synbiotic frozen yoghurt with acceptable palatable flavour could be made using starter culture containing Lb. curvatus NBIMCC -3452 or Lb. johnsonii NRRL B- 2178 by adding dextrin at the rate of 3%.