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

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°C. 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°C for 6 h, after which it was removed and placed in a refrigerator at 4°C. 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°C. 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°C. There were only 3 log cycle losses in the number of cells surviving from day 1 (5.6 x 109 cfu/ml) to day 49 (5.5 x 106 cfu/ml). Conclusion: This study shows that yogurt has the potential to deliver biotherapeutic benefits associated with probiotic bacteria to consumers adequately.