What does this research mean for the field?

The combination of probiotic yeast (Saccharomyces boulardii), lactic acid bacteria, and microbial transglutaminase in goat milk yogurt significantly enhances probiotic survival, antioxidant activity, volatile compound diversity, and textural properties. Novelty: ClaimNovelty.INCREMENTAL. Consensus alignment: ConsensusAlignment.NEUTRAL.

What question did this study set out to answer?

This study aims to create a goat milk yogurt with improved functional and sensory properties by incorporating probiotic yeast and lactic acid bacteria.

May 16, 2026Applied Food ResearchOpen Access

Development of Symbiotic Goat Milk Yogurt Using Co-starters of Probiotic Yeast and Lactic Acid Bacteria and Pro-tein Cross-Linking Transglutaminase to Enhance Functional, Textural, and Sensory Properties

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Authors

ABAsma BillatehPrince of Songkla University BCBenjamas CheirsilpPrince of Songkla University WSWasana SuyothaPrince of Songkla University

Discussion

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Implication

Randomized trial develops goat milk yogurt using probiotics and transglutaminase, enhancing its health benefits.

Key Points

This study aims to create a goat milk yogurt with improved functional and sensory properties by incorporating probiotic yeast and lactic acid bacteria.
Developed goat milk yogurt using Saccharomyces boulardii yeast and commercial lactic acid bacteria starter.
Conducted in vitro gastrointestinal tests to measure probiotic survival rates.
Analyzed the textural, functional, and sensory properties of the yogurt with and without transglutaminase.
Probiotic survival rates were 91.2% for lactic acid bacteria and 86.9% for yeast in symbiotic yogurt versus 75-78% in control yogurt.
Development of 30 volatile compounds in the symbiotic yogurt compared to 20 in control yogurt.
Transglutaminase significantly improved yogurt texture, reducing viscosity and water loss.

Cite This Study

Billateh et al. (2026) studied this question.

synapsesocial.com/papers/6a080b38a487c87a6a40d6bc https://doi.org/10.1016/j.afres.2026.102129

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May 16, 2026Applied Food ResearchOpen Access

Development of Symbiotic Goat Milk Yogurt Using Co-starters of Probiotic Yeast and Lactic Acid Bacteria and Pro-tein Cross-Linking Transglutaminase to Enhance Functional, Textural, and Sensory Properties

View Full Paper

Ask AI

Bookmark

Authors

ABAsma BillatehPrince of Songkla University BCBenjamas CheirsilpPrince of Songkla University WSWasana SuyothaPrince of Songkla University

Discussion

Member takes

Implication

Randomized trial develops goat milk yogurt using probiotics and transglutaminase, enhancing its health benefits.

Key Points

This study aims to create a goat milk yogurt with improved functional and sensory properties by incorporating probiotic yeast and lactic acid bacteria.
Developed goat milk yogurt using Saccharomyces boulardii yeast and commercial lactic acid bacteria starter.
Conducted in vitro gastrointestinal tests to measure probiotic survival rates.
Analyzed the textural, functional, and sensory properties of the yogurt with and without transglutaminase.
Probiotic survival rates were 91.2% for lactic acid bacteria and 86.9% for yeast in symbiotic yogurt versus 75-78% in control yogurt.
Development of 30 volatile compounds in the symbiotic yogurt compared to 20 in control yogurt.
Transglutaminase significantly improved yogurt texture, reducing viscosity and water loss.

Cite This Study

Billateh et al. (2026) studied this question.

synapsesocial.com/papers/6a080b38a487c87a6a40d6bc https://doi.org/10.1016/j.afres.2026.102129

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