What question did this study set out to answer?

The aim is to evaluate how paraprobiotics influence the properties of probiotic fermented milk beverages during storage.

May 22, 2026Open Access

Enhancing the physicochemical, microbiological, sensory, and functional properties of reduced-lactose probiotic fermented milk beverages via paraprobiotic supplementation

IKIŞIL KAANAkdeniz University FZFiruze Ergin ZerenAkdeniz University AKAhmet KüçükçetinAkdeniz University

Key Points

The aim is to evaluate how paraprobiotics influence the properties of probiotic fermented milk beverages during storage.
Incorporated paraprobiotics from Lacticaseibacillus rhamnosus and Bifidobacterium animalis into milk before fermentation and after fermentation.
Stored beverages at 4 °C for 30 days and measured various physicochemical and sensory parameters.
Exopolysaccharide content peaked at 1.64 g/kg on day 15 with B. animalis BB12 added before incubation.
Total phenolic content reached 21.67 mg GAE/100 g and antioxidant capacity was 650.09 mg TEOC/kg with B. animalis BB12 added prior to incubation.
Fermented milk beverages maintained probiotic counts of ≥ 8 log CFU/g and showed improved sensory scores overall.

Abstract

Abstract This study aimed to investigate the effects of incorporating paraprobiotics derived from Lacticaseibacillus rhamnosus GG and Bifidobacterium animalis subsp. lactis BB12 on the physicochemical and microbiological characteristics and sensory and functional properties of probiotic fermented milk beverages during storage at 4 °C for 30 days. The experimental design utilised two different paraprobiotics applied via two distinct supplementation strategies: addition to the milk prior to fermentation or incorporation immediately after the fermentation process. The fermented milk beverage incorporated with paraprobiotic forms of B. animalis subsp. lactis BB12, prior to incubation, exhibited the highest exopolysaccharide content, reaching 1.64 g/kg on the 15th day of storage. The flow behaviour index, apparent viscosity and coefficient of consistency values of the fermented milk beverages were not influenced by the paraprobiotic and their incorporation sequence. The highest total phenolic content, radical scavenging activity, and antioxidant capacity values were determined to be 21.67 mg GAE/100 g, 220.95 mg TE/kg, and 650.09 mg TEOC/kg, respectively, in the fermented milk beverages with added paraprobiotic forms of B. animalis subsp. lactis BB12 prior to incubation. Regardless of whether paraprobiotics were added or not, the probiotic bacteria count in all fermented milk beverages was ≥ 8 log CFU/g. The fermented milk beverages with added paraprobiotics prior to incubation showed increased antibacterial activity against Bacillus cereus NCTC 9946, Staphylococcus aureus ATCC 25,923, Salmonella enterica subsp. enterica DSM 18,522 and Escherichia coli ATCC 35,218. The appearance, taste, texture, and overall acceptability scores of fermented milk beverages ranged between 5.07 and 7.57, 5.07 and 6.86, 4.71 and 7.50, and 4.79 and 7.14, respectively. The presence of paraprobiotics in the fermented milk beverages, regardless of the sequence of their incorporation, improved texture and overall acceptability scores. Our findings suggest that paraprobiotics can be applied for the manufacturing of novel functional/nutraceutical foods in the food industry.

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