Characterization of a suitable strain of Lactobacillus acidophilus and development of flavored acidophilus milks

The objective of the study was to characterize four strains of Lactobacillus acidophilus and to select a suitable strain for preparation of five artificially flavored acidophilus milk beverages.

DeMan, Rogosa, Sharpe (MRS) medium was used in studying the characteristics of four strains. Strain 75 was confirmed as L. acidophilus. This strain, which came from raw milk, exhibited the ability to grow in the presence of bile salts, which indicates that it would be able to grow in the intestinal tract. Characteristics of four strains were determined together and compared to strains of L. acidophilus described in the literature.

L. acidophilus 75, selected by a panel for producing a smooth body and texture in acidophilus milk, was used in preparing strawberry, orange, lemon-lime, cherry, and raspberry flavored acidophilus milk beverages. A consumer panel of twenty-three members evaluated the samples. Results indicated that strawberry flavored acidophilus milk was liked best, orange flavor second best, whereas the raspberry flavor was least preferred. The study showed that acceptable flavored acidophilus milk beverages could be prepared with several different flavorings to suit the preferences of consumers.