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 8

pH, titration acidity, syneresis, count bacteria, and dry matter value of yoghurt including encapsulated and free bacteria.

Storage day		Free bacteria (BBC-BB)	Encapsulated bacteria (BBC-BB)
pH	1	4,7 ± 0,0^a	4,81 ± 0,01^b
	7	4,53 ± 0,01^a	4,87 ± 0,03^b
	14	4,42 ± 0.05^a	4,93 ± 0,02^b
Syneresis	1	63,82 ± 2,03^a	39,57 ± 3,12^b
	7	63,34 ± 0,34^a	47,46 ± 5,27^b
	14	59,46 ± 0,16^a	42,64 ± 3,51^b
Dry matter	1	16,09 ± 0,01^a	17,82 ± 0,71^b
	7	15,95 ± 0,11^a	17,99 ± 0,59^b
	14	16,33 ± 0,11^a	17,81 ± 0,19^b
Count bacteria	1	10,97 ± 0,01^a	11,21 ± 0,04^b
	7	10,88 ± 0,0,02^a	11,04 ± 0,15^b
	14	10,84 ± 0,01^a	10,92 ± 0,03^b
Titratable acidity %LA	1	0,64 ± 0,09^a	0,65 ± 0,07^a
	7	0,80 ± 0,01^a	0,62 ± 0,06^b
	14	0,66 ± 0,02^a	0,6 ± 0.05^a

(a, b) Different superscripts within the same line indicate significant differences ().