Yoghurt Production Potential of Lactic Acid Bacteria Isolated from Leguminous Seeds and Effects of Encapsulated Lactic Acid Bacteria on Bacterial Viability and Physicochemical and Sensory Properties of Yoghurt

Table 5

Physicochemical (pH, whey separation, dry matter, titratable acidity) and microbiological properties of yoghurt samples during storage time (1st, 7th, and 14th days).

Time

BBC BBB

BBC BB

BBC-CPB

BBC-LB

CPC-BBB

CPC-BB

CPC-CPB

CPC-LB

BC-BBB

BC-BB

BC-CPB

BC-LB

LC-BBB

LC-BB

LC-CPB

LC-LB

Yoghurt comercal

pH

1

4,41^bcd^A

4,52^efg

4,40^bc

4,40^bc

4,57^fgh

4,7^lj

4,65^hl

4,75^j

4,49^def

4,65^hl

4,60^ghl

4,55^fg

4,33^b

4,7^lj

4,75^j

4,44^cde

3,90^a

7

4,51^f

4,45f

4,29^bc

4,34^bc

4,59^g

4,53^g

4,32^bc

4,33^bc

4,44^ef

4,31^b

4,36^bcde

4,34^bcd

4,42^def

4,4^bcdef

4,36^bcde

4,39^cdef

3,89^a

14

4,40^cd

4,39^cd

4,32^bc

4,37^cd

4,51^e

4,42^cde

4,25^b

4,31^bc

4,45^de

4,36^bc

4,41^cde

4,38^cd

4,385^cd

4,4^cde

4,36^cd

4,36^cd

4,01^a

Syneresis

1

52,05^cd

47,62^bc

51,79^cd

47,60^b

55,32^de

63,8^gh

79,3^l

66,91^h

55,75^de

64,30^gh

61,48^fg

65,29^gh

48,28^bc

61,08^fg

59,21^ef

47,73^bc

47,73^a

7

55,39^bc^d

55,53^bcd

53,26^bcd

55,83^bcd

51,61^b

63,34^f

59,41^cde

61,56^ef

55,54^bcd

57,15^de

55,65^bcd

56,58^bcd

55,70^bcd

61,35^ef

63,25^f

53,33^bc

53,33^a

14

55,43^c

59,49^c

55,41^b

55,57^c

55,96^c

59,46^c

75,84^a

59,17^c

60,08^c

44,19^b

43,78^b

42,69^b

51,72^bc

55,45^c

54,68^c

55,37^c

55,37^bc

Dry matter

1

16,21^cde

16,12^cd

16,14^cde

15,94^cd

16,75^g

16,09^cd

15,06^b

16,04^cd

16,59^fg

16,10^cde

16,17^cde

16,05^cd

16,44^ef

16,00^c

16,02^cd

16,25^ef

16,25^a

7

16,26^ef

16,01^cde

16,11^de

16,12^de

16,52^g

15,95^bcd

15,50^a

16,04^cde

16,37^fg

15,99^bcde

16,25^def

16,02^cde

16,35^ef

15,76^ab

15,88^abc

16,28^def

16,28^a

14

16,32^fgh

15,98^efg

15,77^abcde

15,87^def

16,37^h

16,33^gh

15,53^abc

15,81^cde

16,19^efg

15,45^abcd

15,72^abcde

15,44^ab

16,21^fgh

15,96^cde

15,89^bcde

16,08^fgh

16,08^a

Titratable acidity

1

0,72^a

0,68^a

0,65^a

0,63^a

0,66^a

0,64^a

0,70^a

0,66^a

0,69^a

0,68^a

0,66^a

0,65^a

0,79^a

0,62^b

0,58^a

0,71^a

0,71^a

7

0,72^ab

0,70^ab

0,69^ab

0,69^ab

0,67^ab

0,80^c

0,78^c

0,71^ab

0,70^ab

0,71^ab

0,67^ab

0,64^a

0,73^bc

0,71^ab

0,70^ab

0,73^b

0,73^d

14

0,7^ab

1,14^bcd

0,69^a

0,71^a

0,74^abc

0,66^a

0,82^abc

0,81^abc

0,74^abc

0,68^a

1,02^cd

0,62^a

0,80^abc

0,66^a

0,69^ab

0,90^abc

0,90^d

Count (llogcfu/g)

1

11,07^de

10,91^ab

10,96^bc

10,98^bcd

10,92^ab

10,97^bc

10,96^bc

11,0^bcde

10,84^a

10,96^bc

10,96^bc

10,96^bc

10,98^cde

10,96^bc

10,96^bc

11,04^bc

11,10^e

7

11,01^de

10,84^abc

10,89^bc

10,91^cd

10,80^abc

10,88^bc

10,88^bc

10,2^cd

10,74^a

10,88^bc

10,88^bc

10,90^bc

10,89^e

10,88^bc

10,85^bc

11,02^abc

10,73^ab

14

10,92^d

10,85^c

10,86^cd

10,81^cd

10,74^c

10,84^cd

10,82^cd

10,87^cd

10,61^b

10,82^cd

10,82^cd

10,82^cd

10,82^cd

10,81^cd

10,76^cd

10,90^c

9,92^a

Different lower letters between yoghurt combinations at the same storage day indicate significant differences .