Development and
shelf life evaluation of plant milk based yogurt enriched with Lacticaseibacillus
rhamnosus and Lacticaseibacillus paracasei
Saxena Nidhi, Joshi Sagarkumar and Patel Shivani
Res. J. Biotech.; Vol. 20(9); 28-33;
doi: https://doi.org/10.25303/209rjbt028033; (2025)
Abstract
Consumer interest in plant-based dairy substitutes has increased, which leads to
the development of new nondairy- based products like oat milk yogurt. Oat milk is
rich in essential nutrients, dietary fibers and β-glucans. It is an ideal substrate
for probiotic fermentation, offering a creamy texture and enhanced nutritional value
compared to other plant-based milk alternatives. The current study explores the
compatibility of Lacticaseibacillus rhamnosus and Lacticaseibacillus paracasei in
the consortium and their use as starter cultures in oat milk-based yogurt production.
This study further evaluated the various physiological and biological changes of
the developed yogurt during storage at 4°C throughout 10 days.
The 5% (v/v) probiotic consortium of L. rhamnosus and L. paracasei (1:1) produced
thick and creamy yogurt which when stored under refrigeration at 4°C showed a significant
increase in lactobacillus count and sensory attributes of the yogurt, peak at day
4, providing the best aroma, taste and texture to the oat milk yogurt. Overall,
the findings support the development of a non-dairy, vegan oat milk yogurt enriched
with probiotics, offering potential health benefits and enhanced consumer acceptability.
