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<p>The incorporation of postbiotics into fermented dairy products has gained increasing interest as a strategy to enhance biofunctional properties without compromising product stability. This study was conducted to investigate the physicochemical, microbiological, textural, protein profile, color, antioxidant, and ACE inhibitor properties of yogurts enriched with postbiotic powders (0.25% and 0.5%) and to highlight the limited research on the use of postbiotics in fermented dairy products. During storage, the viable counts of <i>Streptococcus thermophilus</i> and <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> in postbiotic-enriched yogurts ranged from 8.61 to 9.16 log cfu/g and 7.68–9.00 log cfu/g, respectively. The control yogurt exhibited the lowest total phenolic content (96.15&#xa0;mg GAE/kg), whereas the highest values were observed in yogurts enriched with 0.25% (101.47&#xa0;mg GAE/kg) and 0.5% (132.74&#xa0;mg GAE/kg) postbiotic powder. Moreover, the control and probiotic yogurt samples exhibited the lowest total antioxidant activity, whereas the highest activity was recorded in the yogurt enriched with 0.5% postbiotic. The presence of postbiotic powder positively influenced ACE-inhibitory activity in the samples, with the yogurt enriched with 0.5% postbiotics exhibiting the highest ACE-inhibitory activity (50.25%) after 28 days of storage. SDS-PAGE analysis results showed that postbiotic powders did not cause any changes in either casein or serum protein fractions in yogurt samples during storage. Although postbiotic supplementation slightly reduced sensory scores during storage, the probiotic yogurt (P) remained the most preferred sample overall.</p>

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Quality ımprovement of yogurt formulations using postbiotic powders obtained by Lacticaseibacillus casei ATCC 393

  • 期刊论文

  • 发表日期：

    2026年1月18日

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  • Yasemin Baydaş Atasoy,
  • Mustafa Şengül

摘要

The incorporation of postbiotics into fermented dairy products has gained increasing interest as a strategy to enhance biofunctional properties without compromising product stability. This study was conducted to investigate the physicochemical, microbiological, textural, protein profile, color, antioxidant, and ACE inhibitor properties of yogurts enriched with postbiotic powders (0.25% and 0.5%) and to highlight the limited research on the use of postbiotics in fermented dairy products. During storage, the viable counts of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in postbiotic-enriched yogurts ranged from 8.61 to 9.16 log cfu/g and 7.68–9.00 log cfu/g, respectively. The control yogurt exhibited the lowest total phenolic content (96.15 mg GAE/kg), whereas the highest values were observed in yogurts enriched with 0.25% (101.47 mg GAE/kg) and 0.5% (132.74 mg GAE/kg) postbiotic powder. Moreover, the control and probiotic yogurt samples exhibited the lowest total antioxidant activity, whereas the highest activity was recorded in the yogurt enriched with 0.5% postbiotic. The presence of postbiotic powder positively influenced ACE-inhibitory activity in the samples, with the yogurt enriched with 0.5% postbiotics exhibiting the highest ACE-inhibitory activity (50.25%) after 28 days of storage. SDS-PAGE analysis results showed that postbiotic powders did not cause any changes in either casein or serum protein fractions in yogurt samples during storage. Although postbiotic supplementation slightly reduced sensory scores during storage, the probiotic yogurt (P) remained the most preferred sample overall.