Survival of Lactobacillus acidophilus, Lactobacillus fermentum and Bifidobacterium Bb-12 in yogurt flavored with Mentha piperita and Ocimum basilicum

Essential oils and extracts of herbs have been applied as a source of functional flavouring agents. The objective of this study was to investigate the viability of the probiotics in probiotic-yogurt containing essential oils (peppermint and basil). Yogurt samples were prepared using probiotic bacteria as Lactobacillus acidophilus LA5, Lactobacillus fermentum and Bifidobacterium Bb12 besides the starter culture and added essential oils. The presence of essential oils did not affect LA5 population in yogurt during 4 weeks of storage but the growth of Bb12 was retarded. This may indicate freeze drying may have killed more Bb12 culture than LA5 and other lactobacilli prior to manufacture of the yogurt. In conclusion, probiotic yogurt containing strains of L. fermentum, LA5 and Bb12 and essential oils of peppermint and basil was successfully manufactured with viable probiotic counts up to the acceptable range during 28 days.

Keywords:

Essential oil , Probiotics , Yogurt