• Symbiotic goat milk yogurt was developed using probiotic yeast and lactic acid bacteria. • Probiotic yeast promoted the growth and survival of probiotic lactic acid bacteria. • Functional and sensory attributes and volatile compounds was enhanced significantly. • Transglutaminase effectively improved low-viscosity and low water-holding capacity. This study aimed to develop a symbiotic goat milk yogurt by incorporating probiotic yeast, Saccharomyces boulardii , with commercial co-lactic acid bacteria (LAB) starter to increase the functional and sensory properties. The presence of yeast significantly promoted the growth of LAB and enhanced the antioxidant activity and sensory attributes of the yogurt. In vitro gastrointestinal tests revealed a higher survival rate of probiotics in symbiotic yogurt, with 91.2±0.20% for LAB and 86.9±1.35% for yeast, compared to the free cells and LAB in the control yogurt without yeast (75-78%). Additionally, the analysis of volatile compounds identified a total of 30 compounds in the symbiotic yogurt, whereas 20 compounds were identified in the control yogurt (without yeast). The use of microbial transglutaminase (mTGase) effectively improved the low-viscosity texture and low water-holding capacity of goat milk, reduced syneresis, and enhanced overall textural characteristics. This study highlights the potential use of combination of probiotic yeast with LAB and mTGase to enhance the functional, textural, and sensory properties of goat milk yogurt, thereby positioning goat milk yogurt as an effective carrier for probiotic delivery and promoting its associated health benefits.
Billateh et al. (Fri,) studied this question.