Effect of <i>Auricularia auricula</i> aqueous extract on survival of <i>Lactobacillus acidophilus La‐5</i> and <i>Bifidobacterium bifidum Bb‐12</i> and on sensorial and functional properties of synbiotic yogurt

Abstract

The effect of <i>Auricularia auricula</i> aqueous extract (AAE) on the survival of <i>Lactobacillus acidophilus La-5</i> and <i>Bifidobacterium bifidum Bb-12,</i> and on chemical and sensory properties of yogurt was investigated during 28 days of storage at 4°C. The use of 0.05% of AAE improved the survival of <i>L. acidophilus La-5</i> and <i>B. bifidum Bb-12</i> about 0.35 and 0.58 log CFU/g, respectively. However, AAE in 0.1% concentration enhanced the survival of <i>L. acidophilus La-5</i> and <i>B. bifidum Bb-12</i> about 0.43 and 0.51 log CFU/g, respectively. Moreover, 0.1% concentration of AAE drastically increased antioxidant activity and total phenolic content to 115.30 mg BHT eq./kg and 1,057.6 mg Gallic acid/kg after 28 days, respectively. Addition of AAE to the yogurt significantly decreased sensorial acceptance while increased syneresis compared to the control group (<i>p</i> < .05). In conclusion, the results of this study showed that addition of AAE improved probiotic protection and functional properties of the yogurt recommending its application in symbiotic yogurt.