%0 Journal Article
	%A Kanchana Sitlaothaworn
	%D 2014
	%J International Journal of Pharmacological and Pharmaceutical Sciences
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 92, 2014
	%T Effect of Capsule Storage on Viability of Lactobacillus bulgaricus and Streptococcus thermophilus in Yogurt Powder
	%U https://publications.waset.org/pdf/10003788
	%V 92
	%X Yogurt capsule was made by mixing 14% w/v of
reconstitution of skim milk with 2% FOS. The mixture was
fermented by commercial yogurt starter comprising Lactobacillus
bulgaricus and Streptococcus thermophilus. These yogurts were
made as yogurt powder by freeze-dried. Yogurt powder was put into
capsule then stored for 28 days at 4oc. 8ml of commercial yogurt was
found to be the most suitable inoculum size in yogurt production.
After freeze-dried, the viability of L. bulgaricus and S. thermophilus
reduced from 109 to 107 cfu/g. The precence of sucrose cannot help to
protect cell from ice crystal formation in freeze-dried process, high
(20%) sucrose reduced L. bulgaricus and S. thermophilus growth
during fermentation of yogurt. The addition of FOS had reduced
slowly the viability of both L. bulgaricus and S. thermophilus similar
to control (without FOS) during 28 days of capsule storage. The
viable cell exhibited satisfactory viability level in capsule storage
(6.7x106cfu/g) during 21 days at 4oC.
	%P 530 - 533