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BioMed Research International
Volume 2017, Article ID 6438528, 10 pages
Research Article

Production of a Functional Frozen Yogurt Fortified with Bifidobacterium spp.

1Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China
2Department of Dairy Microbiology, Animal Production Research Institute, Agriculture Research Center, Dokki, Giza 12618, Egypt
3Department of Microbiology, Soil, Water and Environment Research Institute, Agriculture Research Center, Giza 12619, Egypt
4Department of Microbiology and Biotechnology, College of Life Sciences, Northeast Agricultural University, Harbin 150030, China
5Department of Nutrition and Food Science, Taif University, Taif, Al-Huwayah 888, Saudi Arabia
6Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China

Correspondence should be addressed to Xiang-Chen Meng; moc.liamtoh@gnemhcx

Received 11 November 2016; Accepted 5 January 2017; Published 11 June 2017

Academic Editor: Pratik Banerjee

Copyright © 2017 Amro Abdelazez et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Frozen dairy products have characteristics of both yogurt and ice cream and could be the persuasive carriers of probiotics. Functions of the frozen yogurt containing viable bifidobacterial cells are recognized and favored by the people of all ages. We developed a kind of yogurt supplemented by Bifidobacterium species. Firstly, five strains of Bifidobacterium spp. (Bifidobacterium bifidum ATCC 11547, Bifidobacterium longum ATCC 11549, Bifidobacterium infantis ATCC 11551, Bifidobacterium adolescentis ATCC 11550, and Bifidobacterium breve ATCC 11548) were evaluated based on the feasibility criteria of probiotics, comprising acid production, bile tolerance, and adhesion to epithelial cells. Formerly, we combined the optimum strains with yogurt culture (Lactobacillus delbrueckii subsp. bulgaricus EMCC 11102 and Streptococcus salivarius subsp. thermophilus EMCC 11044) for producing frozen yogurt. Finally, physiochemical properties and sensory evaluation of the frozen yogurt were investigated during storage of 60 days at −18°C. Results directed that Bifidobacterium adolescentis ATCC 11550 and Bifidobacterium infantis ATCC 11551 could be utilized with yogurt culture for producing frozen yogurt. Moreover, the frozen yogurt fermented by two bifidobacterial strains and yogurt culture gained the high evaluation in the physiochemical properties and sensory evaluation. In summary, our results revealed that there was no significant difference between frozen yogurt fermented by Bifidobacterium spp. and yogurt culture and that fermented by yogurt culture only.