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Techno-Functional Assessment of Riboflavin-Enriched Yogurt-Based Fermented Milk Prepared by Supplementing Riboflavin-Producing Probiotic Strains of Lactiplantibacillus plantarum

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Abstract

Vitamin enrichment in fermented dairy products through the intervention of vitamin-producing probiotic strains during fermentation is a novel approach in the field of probioceuticals. In this study, riboflavin-enriched yogurt-based fermented milk was prepared by mixing 1% (v/v) riboflavin-producing strain [1.2 × 108 CFU/mL of Lactiplantibacillus plantarum MTCC 25432 or L. plantarum MTCC 25433 or L. plantarum MTCC 25434] with 2% (v/v) traditional yogurt cultures [Streptococcus thermophilus NCDC 295 and L. delbrueckii subsp. bulgaricus NCDC 293; each of 1.3 × 107 CFU/mL]. The yogurt-based fermented milk prepared with traditional yogurt cultures (2%, v/v) was served as a control. The prepared yogurt-based fermented milk samples were analyzed and compared for riboflavin content, antimicrobial activity, physicochemical, and functional properties. As a result, the yogurt-based fermented milk prepared with L. plantarum MTCC 25432 produced a significantly higher amount of riboflavin (2.49 mg/L) as compared with MTCC 25433 (2.33 mg/L), MTCC 25434 (2.14 mg/L), and control (1.70 mg/L). The probiotic supplementation to yogurt cultures maintained the pH and titratable acidity in the range of 4.1–4.4 and 1.0–1.05% (lactic acid/100 mL), as recommended by Indian yogurt standards. The rheological, texture, and antimicrobial properties of yogurt-based fermented milk were enhanced with the addition of riboflavin-producing probiotic strains. Moreover, all yogurt-based fermented milk samples prepared in this study were acceptable as per the sensory evolution scores. In conclusion, the use of riboflavin-producing L. plantarum strains along with standard yogurt cultures could be the best approach to enhancing riboflavin content in yogurt-based fermented milk and fulfilling the daily riboflavin requirement in humans.

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Funding

The work was funded by the National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, India.

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Authors and Affiliations

  1. Department of Basic and Applied Sciences, NIFTEM, Sonepat, Haryana, India

    Vikram Kumar, Amrutha R. & Neetu Kumra Taneja

  2. Advanced Enzyme Technologies Limited, Thane, Mumbai, India

    Jayesh J. Ahire

  3. Centre for Advanced Translational Research in Food Nanobiotechnology (CATR-FNB), NIFTEM, Sonepat, Haryana, India

    Neetu Kumra Taneja

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  1. Vikram Kumar
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Contributions

Taneja NK and Vikram contributed to the study’s conception and design. Material preparation, data collection, and analysis were performed by Vikram and Amrutha. The first draft of the manuscript was written by Vikram. Ahire JJ edited the manuscript extensively and wrote the final draft. Taneja NK reviewed and approved the draft. All authors read and approved the final manuscript.

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Correspondence to Neetu Kumra Taneja.

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Ahire JJ was employed by Advanced Enzyme Technologies Limited. Advanced Enzyme Technologies had no direct and in-direct role in the study design/analysis/writing of this article. Other authors have no conflict of interest to declare.

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Kumar, V., R., A., Ahire, J.J. et al. Techno-Functional Assessment of Riboflavin-Enriched Yogurt-Based Fermented Milk Prepared by Supplementing Riboflavin-Producing Probiotic Strains of Lactiplantibacillus plantarum. Probiotics & Antimicro. Prot. 16, 152–162 (2024). https://doi.org/10.1007/s12602-022-10026-6

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