Evaluating survival of Lactobacillus acidophilus in synbiotic concentrated yogurt via Response Surface Method (RSM)

In this study, synbiotic concentrated yogurt was produced using the whey less system. Prebiotic compounds (inulin and oligo fructose) at three levels (0, 1.5 and 3%) were added to milk. Lactobacillus acidophilus (LA-5) were inoculated at three levels (1.0, 3.0 and 5.0%), with the traditional yogurt bacteria. Physicochemical characteristics and survival of probiotic microorganisms were evaluated in concentrated yogurt at days 1, 7, 14 and 21 after production. Results showed that despite decreasing pH during storage, use of prebiotic compound increased the growth and survival of Lactobacillus acidophilus in concentrated yogurt.