Development and shelf life evaluation of plant milk based yogurt enriched with Lacticaseibacillus rhamnosus and Lacticaseibacillus paracasei

Consumer interest in plant-based dairy substitutes has increased, which leads to the development of new nondairy- based products like oat milk yogurt. Oat milk is rich in essential nutrients, dietary fibers and β-glucans. It is an ideal substrate for probiotic fermentation, offering a creamy texture and enhanced nutritional value compared to other plant-based milk alternatives. The current study explores the compatibility of Lacticaseibacillus rhamnosus and Lacticaseibacillus paracasei in the consortium and their use as starter cultures in oat milk-based yogurt production. This study further evaluated the various physiological and biological changes of the developed yogurt during storage at 4°C throughout 10 days. The 5% (v/v) probiotic consortium of L. rhamnosus and L. paracasei (1:1) produced thick and creamy yogurt which when stored under refrigeration at 4°C showed a significant increase in lactobacillus count and sensory attributes of the yogurt, peak at day 4, providing the best aroma, taste and texture to the oat milk yogurt. Overall, the findings support the development of a non-dairy, vegan oat milk yogurt enriched with probiotics, offering potential health benefits and enhanced consumer acceptability.