Effect of The Milk Fat Content and Starter Culture Selection on Proteolysis and Antioxidant Activity of Probiotic Yogurt
Open accessAbstract
In this study, the effects of milk fat content (0%, 2% and 3.5%) and starter culture (autochthonous or commercial) on physicochemical properties, degree of proteolysis, antioxidant activity and viability of Lactobacillus acidophilus , within 21 days storage of probiotic yogurt at 5 ± 1 °C were investigated. Statistical analysis showed that the type of starter culture had a significant effect (P < 0.05) on proteolysis and antioxidant activity, in such a way that both of them were increased until the 14 th day of storage but they decreased after this period. Similarly, the pH value of all samples decreased during storage time. It ranged from 3.84-4.34 and 4.18–4.43 for yogurt samples made by autochthonous and commercial starter culture, respectively. According to the results, the survival of Lactobacillus acidophilus decreased during storage time (P < 0.05), although it stood at recommended levels for health effects (at least 10 6 cfu/ml in traditional yogurt). Milk fat content did not have significant effect on the survival of probiotic organisms (P < 0/05).
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Spirulina is used as a coloring agent in the food industry and in human nutrition, animal feed, and fish feed.
“In addition to being used as a coloring agent in the food industry, spirulina has a wide range of uses in the areas of human nutrition, animal feed, and fish feed [11,12,13].”
From Trends and Technological Advancements in the Possible Food Applications of Spirulina and Their Health Benefits: A Review. (2022) · cites this paper as [13]
The Introduction and Materials and methods discuss probiotic yogurt, not spirulina’s uses. A References entry names a study of spirulina-fortified yogurt, but our copy does not address spirulina as a food coloring agent or its use in human nutrition, animal feed, and fish feed (searched: spirulina, coloring agent, and feed). (LLM, conf=0.76)
Experimental — accuracy not yet measured
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
The citation lists haven’t been fetched yet
References 33 · Cited by 65
- Authors
- Tavakoli, M., Habibi Najafi, M. B., & Mohebbi, M.
- Affiliations
- Ferdowsi University of Mashhad (IR)
- ORCID
- Tavakoli, Maryam
- Venue
- Heliyon
- Publisher
- Elsevier BV
- Published
- 2019-02
- Volume
- 5
- Issue
- 2
- Pages
- e01204
- ISSN
- 2405-8440 (ISSN-L)
- PMC
- PMC6360988
- OpenAlex
- W2911798868
- Cited by
- 65
- References
- 33
- Citations by year
- 2026: 9 · 2025: 6 · 2024: 4 · 2023: 11 · 2022: 15 · 2021: 10 · 2020: 8 · 2019: 2
- FWCI
- 6.75
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Heliyon (publishedVersion, cc-by-nc-nd)
- Europe PMC (PubMed Central) (publishedVersion, cc-by-nc-nd)
- PubMed Central (publishedVersion, cc-by-nc-nd)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
- Funders
- Ferdowsi University of Mashhad
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
- Keywords
- probiotic yogurt, milk fat content, starter cultures, Lactobacillus acidophilus, proteolysis, antioxidant activity, probiotic viability, storage stability, pH, physicochemical properties
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
