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Unflavoured and Flavoured Yogurts

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International Journal of Food Engineering and Technology
2021; 5(2): 91-97
http://www.sciencepublishinggroup.com/j/ijfet
doi: 10.11648/j.ijfet.20210502.18
ISSN: 2640-1576 (Print); ISSN: 2640-1584 (Online)

Effect of Temperature at the Shelf Life of Yogurt and the

Role of Listeria monocytogenes and E. coli Inoculated in
Unflavoured and Flavoured Yogurts
Ali Salman1, Komal Adil2, Shehreen Sohail3, Rida Zaineb6, Momina Sajjad3, Shafqat Mehmood1,
Faiqa Shakeel2, Arooj Munir6, Jahanzaib Ahmad4, Fareeha Sohail5
1
Biotechnology Department, University of Central Punjab, Lahore, Pakistan
2
Microbiology Department, University of Veterinary and Animal Sciences, Lahore, Pakistan
3
Microbiology Department, University of Central Punjab, Lahore, Pakistan
4
Centre of Excellence in Molecular Biology, University of Punjab, Lahore, Pakistan
5
Microbiology Department, Government College University, Lahore, Pakistan
6
Biochemistry Department, University of Central Punjab, Lahore, Pakistan

Email address:

To cite this article:

Ali Salman, Komal Adil, Shehreen Sohail, Rida Zaineb, Momina Sajjad, Shafqat Mehmood, Faiqa Shakeel, Arooj Munir, Jahanzaib Ahmad,
Fareeha Sohail. Effect of Temperature at the Shelf Life of Yogurt and the Role of Listeria monocytogenes and E. coli Inoculated in
Unflavoured and Flavoured Yogurts. International Journal of Food Engineering and Technology. Vol. 5, No. 2, 2021, pp. 91-97.
doi: 10.11648/j.ijfet.20210502.18

Received: November 5, 2021; Accepted: November 25, 2021; Published: December 24, 2021

Abstract: E. coli and L. monocytogenes are all dairy product related pathogens. The presence of these pathogens can lead to
contamination. To increase the shelf life of yogurt we have to monitor the temperature at which it is stored, the change in microbial
counts, pH, acidity, sensory attributes and percentage of free whey. Adaptation Test Acid demonstrates that the microorganisms such as
Salmonella spp., E. coli, and L. monocytogenes are frequently identified to have a higher survival rate in meals when compared with
non-adopted ones. When they are exposed to unfavorable growth circumstances such as severely acidic environments. In this study, we
evaluated the survival of wild and adapted L. monocytogenes strains, inoculated at the same concentration around 4 log cfu/g; a slow
decrease in the loads was observed until d 28 in unflavored inoculated with the wild strain. Three different experiments are performed on
yogurt to evaluate the difference between flavored and unflavored yogurt, shelf life of them at different temperatures and to determine the
role of E. coli and Listeria monocytogenes and see what changes it brings to the composition of yogurt. First trial is performed at three
different temperatures. These are at 4, 8 and 20°C. Both flavored and unflavored yogurt sample showed low viable counts at 4°C until
the end of trial. While performing this trial at 4°C the loads are lower in strawberry yogurts as compared to that of unflavored yogurt
because potassium sorbate is present in fruit pure and anti-microbial activity is exerted by that. In second trial, E. coli and Listeria
monocytogenes are added to the yogurt sample at two concentrations which 2 and 5 log cfu/g which will show a rapid decrease in acidic
conditions in both flavored and unflavored yogurt samples. Listeria monocytogenes is very resistant in this case and presence of it can
always be seen until the end period. In the third trial, the adaption of the yogurt sample is monitored after the inoculation of
microorganisms in it. Between the wild acid adapted strains of L. monocytogenes no statistically significant difference is detected and
that must be because to the quick adaption after the inoculation. Pasteurization is one of the main processes which are used to make the
dairy products pathogen free and the basic functioning of it is through temperature and discussed in the paper.
Keywords: Yogurt, E. coli, L. monocytogenes, Shelf Life, Micro-organisms, Fermented Products

because of its positive effect on human health. However, if

1. Introduction the selection of raw materials is not well controlled, if good
Yogurt is a functional dairy product consumed worldwide production practices are not used, especially in small-scale
92 Ali Salman et al.: Effect of Temperature at the Shelf Life of Yogurt and the Role of Listeria monocytogenes and E. coli
Inoculated in Unflavoured and Flavoured Yogurts

production, or if storage conditions are unfavorable, yogurt and Streptococcus salivarius and Lactobacillus delbrueckii is
spoilage occurs in a short time, leading to an unacceptable added into it. Then the yogurt is stored and pH is maintained
product for consumers due to its yeasty, fermented odor and [7]. Sweetener such as sucrose can also be added into the
flavor. Although yeasts are mainly known as positive yogurt to enhance the flavor or to make it more palatable. For
organisms because of their fermentative activity for the this raw milk is heated at 60°C at sweetener is slowly added
production of several foodstuffs and beverages like wine, into it. After that the mixture is heated at 85°C for 10 minutes
beer, and bread, they also play a major role as specific and it is cooled with ice water. After this the mixture is
spoilage organisms and are the main cause of microbial fermented and flavored yogurt is obtained [8]. Using
alterations in yogurt. The ability to grow at low temperatures different techniques, we analyze the nutrient content present
and in environments with high sugar concentration (up to 50– in the yogurt. As the consumption of yogurt is increasing
60%) allows yeasts to replicate in yogurt. Yeasts are throughout the world people are now also conscious about
generally more resistant than bacteria in extreme conditions, the nutrient factors present in the yogurt. Microparticulate
in particular thanks to low pH and the presence of whey proteins are used which is also known as fat replacer.
preservatives [1]. The growth of yeasts on food components For this liquid milk is pre-heated at 60°C and powder
generates different end products, determining a substantial ingredients are added to neutralize the yogurt dry matter. The
change in physical-chemical and sensorial characteristics. In yogurt mixture is then heated at 92°C for 10 minutes which
particular, their ability to ferment lactose and sucrose, which will provide the optimal whey protein and then this is cooled
are then converted to ethanol and carbon dioxide, leading to a at 42°C to add the yogurt culture [9].
distinctive alcoholic flavor, is well known. At the time of
production, yogurt should contain no more than 1 yeast cell 2. Yogurt and Changes in the Shelf Life
per gram, even if higher counts have been recorded
immediately after production in any case, spoilage starts to To increase the shelf life of yogurt we have to monitor the
be evident when loads reach 5 to 6 log cfu/g [2]. temperature at which it is stored, the change in microbial
Yogurt has many positive effects on the human health that counts, pH, acidity, sensory attributes and percentage of free
is why it is used worldwide as a functional group of our diet. whey. To evaluate the shelf life of yogurt, it will be stored at
Many dairy products like high protein yogurt and other three different temperatures of 5°C, 15°C and 25°C. The
fermented products have been used across the world in many sample stored at 5°C will be checked after every day, the
different regions. In these regions more concentrated form sample stored at 15°C will be checked after every 16 hours
use yogurt is been used while in the US region more liquid while the sample stored at 25°C will be checked after every 8
form of dairy products are usually used before the hours for 3 days. By doing this microbiological and
introduction of high protein yogurt [3]. Yogurt can also be a physiochemical analysis will be done. When we store the
functional group of diet for the infants and for the sportsmen yogurt sample at three different temperatures one of them
as well. Yogurt contains a high proportion of protein and fats will definitely be more suitable than the other. If one of our
which are very beneficial for a healthy diet [4]. The problem samples has any sweetener or flavor in it that will can also
of cholesterol absorption can also be decreased by using the effect the shelf of life of it because in this case it will be
fermented products which contain probiotics. The major having different composition and we will be needing
components present in yogurt such as protein, probiotics, different temperature or environment to store it properly [10].
calcium, lactic acid bacteria etc. can also help us in The end of shelf life of yogurt is usually determined by the
controlling blood pressure. It also corrects the digestion sensory analysis. The changes in the sensory quality are
system and many researches also showed us that it also helps determined by the changes in the specific attributes of yogurt
in the immune system of body [5]. In full fat milk 68 Kcal or the change in the overall quality. The seasonal variations
are present. There are many other non-nutrient components can also affect the quality of yogurt. For example, in some
are also present in yogurt that act as an anti-cancer agent. The regions of the world the yogurt which is made from the mid-
probiotics also reduce the allergenic potential of antigens. In season milk has very least holding capacity with water while
1780, first time the lactic acid was studied by Carl Wilhelm the yogurt made of late season milk has high holding
Scheele. Louis Pasture gave the idea that lactic acid can be capacity with water. The firmness of yogurt is also related
formed by the fermentation of sugar by yeast. By using many with the gluconic-lactose induced gel. It predicts the seasonal
starters cultures lactose in milk is converted into the lactic changes of yogurt firmness [11].
acid. This method was used long before the bacteriology is
known. In 1921, Heineman stated the early method of yogurt
formation which is by boiling milk in clean vessels at low 3. Effect of E. coli and L. monocytogenes
heat. This will reduce its volume to one half from one fourth. on Yogurt
Then, cooling at it 45-50°C and small amount of product
from already existing lot will be added as well [6]. In modern Cell suspension of L. monocytogenes and phosphate buffer
techniques, appropriate fat contents and total solid contents in it or we also add some other materials like glycerol, casein
are taken which are then homogenized, pasteurized and then etc. These are stored at low temperature. This cell suspension
are cooled at about 45-50°C. Then they are pumped into a vat is thawed at regular intervals and we can distinguish between
 International Journal of Food Engineering and Technology 2021; 5(2): 91-97 93

the surviving and non-surviving cells of L. monocytogenes products stored at very low temperature so we can also
[12]. Glycerol protects the L. monocytogenes from injury. In isolate L. monocytogenes from there. Freezing has both lethal
frozen state milk fat, casein and milk components provide it and sublethal effects on L. monocytogenes which are
with protection but in long term glycerol is useful. If the basically dependent on speed of freezing, temperature of
death occurs more frequently than the milk fat ratio will frozen storage, presence of nutrients and cycle of freezing
increase as well. The L. monocytogenes can multiply in dairy [13].

Figure 1. Trends of Listeria monocytogenes and Escherichia coli counts in unflavored and strawberry yogurt samples inoculated at 2 different concentrations.
(E. Tirloni, C. Bernardi, F. Colombo, S. Stella et al. 2015). https://doi.org/10.3168/jds.2015-9391.

Inoculation Test was performed and the results obtained pathogens. The presence of these pathogens can lead to
from the evaluation of the survival of L. monocytogenes and contamination, faculty pasteurization or poor hygiene
E. coli inoculated at 2 concentrations in the yogurt are shown handling by the handlers. For example, it can lead to soft
in figure 1. We wanted to simulate the presence of these 2 cheese. One of the main losses of food in dairy industry is the
microorganisms in yogurt to reflect postprocessing contamination by the pathogens. In 2010, more than 10
contamination rather than survival during production million tons of dairy product wasted due to these pathogens
processes. Considering the samples inoculated with E. coli at [14]. The incubation temperature of E. coli is 37°C while the
a concentration of 2 log cfu/g, a rapid decrease in the loads incubation temperature of L. monocytogenes is 6 and 37°C.
was observed in both types of products; the results were The L. monocytogenes can be inhibited at a lower enzyme
below the detection limit (1 log cfu/g) at d 10 in unflavored concentration. Heat treatment are the most reliable source of
samples and at d 16 in strawberry samples. Afterward, all the preserving the yogurt because all the pathogens including E.
loads were below the detection limit, with the only exception coli and L. monocytogenes are more lethal at low temperature
of unflavored samples at d 16 where the concentration of 1 and their growth can be nullified with high temperature. Ultra
log cfu/g was counted. However, E. coli was present in 25 g high pressure homogenizes is done to control the lethality of
of product until d 26 in unflavored samples, whereas it was L. monocytogenes [15]. Maximum lethality of L.
present in strawberry samples until d 23. The figure describes monocytogenes is in those dairy products in which the fat
2W=unflavored (white) yogurt inoculated at 2 log cfu/g; content is higher. L. monocytogenes and E. coli are
2S=strawberry yogurt inoculated at 2 log cfu/g; pathogenic bacteria which are isolated from many of the
5W=unflavored (white) yogurt inoculated at 5 log cfu/g; dairy products. E. coli is a gram-negative strain and it
5S=strawberry yogurt inoculated at 5 log cfu/g. produces Shiga like toxins that may cause abdominal cramps
and diarrhea as well that can further lead to many other
4. Incubation and Contamination chronic diseases. On the other hand, L. monocytogenes is a
gram-positive strain. It is structurally different from E. coli as
E. coli and L. monocytogenes are all dairy product related well. Both of these pathogens have the ability to grow under
94 Ali Salman et al.: Effect of Temperature at the Shelf Life of Yogurt and the Role of Listeria monocytogenes and E. coli
Inoculated in Unflavoured and Flavoured Yogurts

very harsh conditions and under a wide range of Table 1. Presence in 25 g of Listeria monocytogenes (LM) in wild or
environmental stresses that may involve the fermentation to adapted in unflavored (white; W).
low pH [16]. Different studies about these pathogens have Item1 0 7 14 21 28 35 42 49 56 63 70
revealed that if we inoculate the E. coli and L. LM wild
monocytogenes pathogens in different samples of yogurt and W + + + + + + + + − − −
W + + + + + + + + − − −
store each sample at different temperature than the sample
LM adapted
which is stored at the very least temperature will survive W + + + + + + + + − − −
because at low temperature the pathogens can grow better as W + + + + + + + + + − −
compared to the higher temperature.
Sampling time (day)
1
Wild=strain not adapted; adapted=strain isolated from yogurt at T68 of the
inoculation test.
5. Role of Temperature in Diary
Products Adaptation Test Acid demonstrates that the
microorganisms such as Salmonella spp., E. coli, and L.
Temperature plays an important role to protect the dairy monocytogenes are frequently identified to have a higher
products from different kind of pathogens and its shelf life survival rate in meals when compared with non-adopted ones
can be extended. The idea that the milk is stored by properly (defined also as wild). Furthermore, when exposed to
after heating or its quality can be maintained by heating is unfavorable growth circumstances such as severely acidic
known even before the discovery of Pasteur when he showed environments, L. monocytogenes respond by growing the
that heating can inactivate the bacteria. In 1886, Robert Koch synthesis of important virulence components. In this study,
and many other health officers of UK discovered that the we evaluated the survival of wild and adapted L.
tuberculosis is mainly spread by using raw milk which is not monocytogenes strains, inoculated at the same concentration
properly stored. After this, in many regions of the world around 4 log cfu/g; a slow decrease in the loads was observed
pasteurization technique was used to preserve the milk. The until d 28 in unflavored inoculated with the wild strain.
Mycobacterium tuberculosis was activated in the milk heated Following that, the loads were below the detection limit (1
at 60°C for 15 minutes [17]. log cfu/g). A comparable decline was found in samples
Temperature plays an important role in the manufacturing infected with the adapted strain, with measurable numbers in
of yogurt. Temperature has an important role to play in the unflavored samples until d 28. However, L. monocytogenes
process of fermentation. All the raw products that are was found in the product until d 56 in adapted samples and d
required to make the yogurt are mixed at a certain ratio to 63 in wild samples. Throughout the study, no statistically
each other. While stirring, all the raw materials are mixed for significant changes were found between the wild and adapted
2h at the room temperature and then for rehydration it is strains. This might be attributed to L. monocytogenes rapidly
stored overnight at 4°C. The yogurt is warmed at about 44°C adapting to environmental circumstances typified by low but
for 1h before the heat treatment. The temperature at which not inactivating pH values between 4.1 and 4.3, allowing for
the yogurt is treated is adjusted to heat the milk at 94°C for greater cell survival during the whole period studied. L.
about 6 minutes and then quickly cooled at 10°C. After this monocytogenes tested in different combined stress conditions
they are stored at 4°C [18]. Temperature plays a key role in and initially adapted to slightly acid conditions have not
prolonging the shelf life of yogurt. The quality of yogurt is shown a greater reduction in lag phase or higher average
affected by all packaging, production, transport and storage. daily gain compared to the wild strain, confirming a very
Through low temperature storage the shelf life yogurt can be rapid adaptation of the strains in a new mildly acidic
enhanced. The number of starter culture of yogurt drops more substrate.
when stored at a higher temperature. At 4°C, the number
reduced by 2 logs cycle every month but at 30°C this number
is 10 log cycles. The sample stored at 30°C can be reformed 6. Pasteurization of Dairy Products
to yogurt after 1 month but if the same sample stored at 4°C Pasteurization is one of the main processes which are used
than can reformed even after 3 months. In this way, the shelf to make the dairy products pathogen free and the basic
life is prolonged [19]. To distinguish between the life of functioning of it is through temperature. We treat our dairy
microorganisms and other raw materials of yogurt we will product with temperature at 72°C for 15 seconds so in this
store our yogurt sample at three different temperatures which way the pathogens are killed and the dairy product can be
will be 4°C, 8°C, 20°C. We will see that at 4°C the loads will consumable for a longer period of time. After this inoculation
9.0 to 8.8 log cfu/g, at 8°C this value will be 8.9 to 8.6 log of 2-3% starter culture is done and then we will incubate it
cfu/g. At both of these temperatures almost similar trends for 2 to 3 hours at 40 to 45°C [20]. Fresh yogurt is fortified
will be registered. While the sample stored at 20°C will give with the lactic acid bacteria and is prepared in two different
the value of 8.2 to 7.6 log cfu/g. There will be an exception sets and is supplemented with the butter milk powder. All
here. This is because most of the pathogens that affect the these samples were sprayed dried through two different inlets
yogurt can survive at higher temperature but they cannot whose temperature is being set at 120°C and 150°C while the
survive at lower temperature [18]. outlet temperature is fixed at 60°C. The survival of L.
 International Journal of Food Engineering and Technology 2021; 5(2): 91-97 95

helveticus is evaluated through this process using survival the desirable end products of fermentation is not optimum
percentage and bacterial count. After 3 months the result than the yogurt will have atypical or weak flavor. If
indicated that L. helveticus can survive in the powder obtain excessive number of starters or L. bulgaricus predominates
through the spray drying at 120°C. L. helveticus is a lactic are used than a harsh acid flavor will occur. The
acid producing bacteria which is used in the preparation of overproduction of acetaldehyde can also produce a harsh
many dairy products [21]. flavor. In yogurt aroma, the most important component is
Yeast spoilage causes a huge economic damage to the acetaldehyde. If the value of acetaldehyde is less than 4.0
dairy industry because a lot of products is being wasted due ppm than weak flavor is observed while if the value of
to it. A bioprotective system is made which will give the acetaldehyde is higher than 8.0 ppm than string flavor is
predictions of yeast spoilage in yogurt. Growth observed [25].
characterizations of Debaryomyces hansenii, Yarrowia Most often, sucrose is used to sweeten the yogurt. After
loplolytica, Sccharomyces cerevisiae and Kluyveromyces the flavoring agents are added in the yogurt, it will be
marrinus are conducted in yogurt at temperatures of 7, 12 containing 0 to 18% of sucrose. Sucrose is also used to
and 16°C for a storage period of time which will be 30 days. sweeten the unflavored yogurt. This is because most of the
These will be without bioprotective culture. Monte Carlo manufacturers believe that the consumers prefer a slightly
model is used to translate the level of yeast growth into the sweetened yogurt. Also, if the plain yogurt is sweetened than
spoilage level. By comparing the output of these models and it will contribute in the manufacture of all other desired
the actual data the models are validated [22]. flavored yogurt. Sugar also contributes in many physical and
chemical properties of dairy products [26]. The sweetener
that is being used to add the flavor in the yogurt can also be
7. Difference Between Flavored and traced. This process is done by using linear discriminant
Unflavored Yogurt analysis (LDA). By inoculating lactic acid culture unto the
milk yogurt is made and three different sweeteners are used
To store the yogurt for a longer period of time we must which are sucrose, honey and sucralose. Physiochemical and
adjust the certain pH of it which is 4.4. In flavored yogurt sensory properties of yogurt are also analyzed. The yogurt
commercial fruit flavorings are added to enhance the sample with honey has higher protein content. The yogurt
sweetening of yogurt base. These sweeteners are usually sample with sweeteners in it has lower fat content present in
sucrose, dextrose and fructose. Sweeteners are used at it. The overall sensory result showed that the yogurt sample
different combinations by weight. During the incubation and with honey in it can attain the acceptable quality upon
after packaging the evaluations are done. The evaluation has processing [27].
shown that the amount of sweetener has increase the time
require to attain the 4.4 pH and this time is significantly
shorter for those samples which do not contain the
sweeteners. This difference is due to the presence of more
solids instead of the sweeteners [23]. An analysis is done to
determine that whether the liking or disliking of the
consumer of yogurt depend on the sweeteners or not. For this
19 samples of yogurt are taken out of which 14 are
strawberry flavored, 12 are raspberry flavored, 6 are lemon
flavored and 17 are unflavored. Different people are being
added onto the panels to determine any preferences. The
titratable acidity and pH of all the samples is measured. The
overall liking of the consumers is highly correlated to the
intensity of sweetness, sourness: sweetness ratio. In general,
it is found out that higher the sweetness, higher the
acceptance of yogurt in consumers [24].
Monk fruit extract (MFE) is used as a sweetener in place
of sucrose. Yogurt sweetened by MFE will not be having
extra sugar calories in it. The microstructural properties of
yogurt sweetened by MFE are the same of the yogurt Figure 2. Survival of Listeria monocytogenes in yogurt stored at different
temperatures. (J. Szczawiński et al). DOI 10.1515/pjvs-2016-0039.
sweetened by the sucrose. The levels of Gly-Pro p-
nitroanilide hydrochloride and dipeptidyl peptidase IV
inhibitory activities, 1,1-diphenyl-2-picrylhydrazyl radical 8. Conclusion
and superoxide anion radical scavenging ability are higher
L. monocytogenes can also help in the production of many
than compared to other yogurt samples. MFE can be a novel
dairy products. The strains of L. monocytogenes are taken
sweetener for yogurt and other dairy products [8]. If the
from the stock culture and are then transferred to the tryptose
amount of acetaldehyde, lactic acid and acetic acid which are
broth and are incubated at 35°C for 24 hours. Another
96 Ali Salman et al.: Effect of Temperature at the Shelf Life of Yogurt and the Role of Listeria monocytogenes and E. coli
Inoculated in Unflavoured and Flavoured Yogurts

transfer is made to tryptose broth and incubates it as well as while the count in other formulations has increased. The
described above. Then, transference is made of L. results of this study show the needs to ensure the
monocytogenes from the last culture into 200ml sterile skim microbiological safety of raw materials, manage the
milk and incubation is done at 35°C for 48 hours. An amount pasteurization temperature and to ensure that surfaces and
of this culture will be sufficient to give us the product, is environments are cleaned and sanitized to avoid
diluted with sterile 2% citrate solution and these contents are contamination by any pathogen and particularly, by Listeria
added into our dairy product. The starter cultures, monocytogenes [29]. Yogurt stored at 4°C was very stable
Streptococcus thermophilus and Lactobacillus bulgaricus, and under conditions of heat stress, yeast growth was a
are taken and are transferred into the dairy product and limiting factor in microbiological shelf life. Potassium
incubate it for 14 hours at 37°C [28]. The pasteurized and sorbate in strawberry yogurt had antimicrobial action and is
raw milk is inoculated with the bioluminescent strains of L. considered one of the protective properties of fruit yogurts.
monocytogenes and E. coli. These are used in the production The natural acid conditions provided by the products allow
of dairy products. The survival of both of these the survival of E. coli and especially L. monocytogenes in the
microorganisms is evaluated during the manufacturing and samples from both inoculum bases. If different samples of
storage stage. Bacterial bioluminescent is used to indicate the yogurt inoculated with E. coli and L. monocytogenes and are
colonies of these microorganisms. E. coli survive the stored at different temperatures, then the sample stored at the
manufacturing process and are present in higher number at very least temperature will survive the best because
the end of the process than the initial count. The number of L. pathogens can grow better at low temperature. Strong acid
monocytogenes increase with the increase in the number of resistance resistant to L. Monocytogenes have led to the
the pH [13]. Nisin is a bacteriocins and it is produced by the formation of organic bacteria in both types of yogurts all the
strains of lactic acid bacteria and they are effective in time being observed, by rapidly adapting to the intermediate
inhibiting the gram-positive bacteria including L. substrate. The natural persistence of this virus is a major
monocytogenes. It is available commercially and is permitted concern for professional dairy producers and should be
to be used for many applications in food. The yogurt considered in risk assessment, especially in low-value areas.
produced from the camel milk has many therapeutic
properties because camel milk can suppress the growth of
many foodborne pathogens. Inoculate L. monocytogenes and References
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