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Oxygen toxicity is considered a significant factor influencing the viability of probiotic bacteria such as Lactobacillus and Bifidobacterium spp. in yogurts. This review assesses the involvement of oxygen during the manufacture of yogurt and its diffusion into the final product. The oxygen sensitivity of Lactobacillus acidophilus and Bifidobacterium spp. is discussed. The impact of dissolved oxygen of the product on the survival of these probiotic bacteria is highlighted. Additionally, microbiological, chemical, and packaging techniques recommended to protect probiotic bacteria from oxygen toxicity in dairy products are reviewed.
Talwalkar et al. (Thu,) studied this question.
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