Optimizing Probiotic Starter Consortia for Shelf-Stable Frozen Yogurt

Elena Matveeva; Antonina Tvorogova; Anna Landikhovskaya

doi:10.21603/1019-8946-2026-4-94

UDC

OPTIMIZING PROBIOTIC STARTER CONSORTIA FOR SHELF-STABLE FROZEN YOGURT Optimizing Probiotic Starter Consortia for Shelf-Stable Frozen Yogurt

АА Аа

Published in Dairy industry · Pages 26–35 · Rubric: Research Article

DOI: https://doi.org/10.21603/1019-8946-2026-4-94 · EDN: MNQUTS

Received: 27.02.2026 Accepted: 09.06.2026 Published: 17.08.2026 Language of publication: RUS

Authors

Elena Matveeva

Antonina Tvorogova

SPIN

Anna Landikhovskaya

ORCID SPIN

Elena Matveeva

Russian Biotechnological University (ROSBIOTECH) Russian Federation · Moscow

Antonina Tvorogova

Academic degree: doctor of technical sciences

All-Russian Scientific Research Institute of Refrigeration Industry – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation · Moscow

SPIN

Anna Landikhovskaya

Academic degree: candidate of technical sciences

All-Russian Scientific Research Institute of Refrigeration Industry – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation · Moscow

ORCID SPIN

ABSTRACT

Fermented milk ice cream is a functional product with a long shelf life. Currently, the starter microflora for this type of ice cream relies on only three probiotic microorganisms: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus acidophilus. This study investigated the feasibility of incorporating propionic acid bacteria into a probiotic starter consortium for fermented milk ice cream. Rheological, microstructural, thermomechanical, microbiological, and physicochemical analyses were performed on ice cream samples produced using consortia of Propionibacterium freudenreichii subsp. shermanii “EYES 2” combined with either Lb. acidophilus or Lb. delbrueckii subsp. bulgaricus. The microbial consortia ensured efficient fermentation within five hours. Notably, the count of propionibacteria was an order of magnitude higher than that of Lb. bulgaricus and Lb. acidophilus. The evaluation of organic acids post-fermentation revealed a metabolic shift in propionibacteria, evidenced by the absence of propionic acid. Although the viability of propionibacteria decreased during freezing, hardening, and subsequent six-month storage due to thermomechanical stress and aeration, the counts of all microorganisms remained compliant with regulatory requirements. The quality assessment revealed distinct variations in dynamic viscosity and relative hardness, suggesting the synthesis of extracellular polysaccharides by the consortium of propionibacteria and Lb. bulgaricus. Overall, combining propionibacteria with Lb. bulgaricus and Lb. acidophilus proved highly effective. These novel consortia, utilizing propionic acid bacteria with specific metabolic traits, hold strong potential for enhancing frozen dairy products without additional fermentation.

KEYWORDS

propionic acid microorganisms, Lactobacillus bulgaricus, Lactobacillus acidophilus, fermentation of dairy mix, microbial survival, metabolism

Funding

The article was prepared as part of the research carried out under the state assignment FGUS-2025-0003 of the Federal State Budgetary Scientific Institution “V. M. Gorbatov Federal Research Center for Food Systems” of the Russian Academy of Sciences.

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Matveeva E. S., Tvorogova A. A., Landikhovskaya A. V. Optimizing Probiotic Starter Consortia for Shelf-Stable Frozen Yogurt // Dairy industry. 2026. pp. 26-35. DOI: https://doi.org/10.21603/1019-8946-2026-4-94. EDN: MNQUTS. (Date of access 19.08.2026).

MLA

Elena Matveeva, Tvorogova A. A., Landikhovskaya A. V.. "Optimizing Probiotic Starter Consortia for Shelf-Stable Frozen Yogurt." Dairy industry (2026): 26-35. DOI: https://doi.org/10.21603/1019-8946-2026-4-94. EDN: MNQUTS.

APA

Matveeva E. S., Tvorogova A. A., Landikhovskaya A. V. (2026). Optimizing Probiotic Starter Consortia for Shelf-Stable Frozen Yogurt. Dairy industry, 26-35. https://doi.org/10.21603/1019-8946-2026-4-94 EDN: MNQUTS.

Chicago

Elena Matveeva, Tvorogova A. A., Landikhovskaya A. V.. "Optimizing Probiotic Starter Consortia for Shelf-Stable Frozen Yogurt." Dairy industry, no. (2026): 26-35. https://doi.org/10.21603/1019-8946-2026-4-94. EDN: MNQUTS.

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{{cite journal | author = Matveeva E. S., Tvorogova A. A., Landikhovskaya A. V. | title = Optimizing Probiotic Starter Consortia for Shelf-Stable Frozen Yogurt | journal = Dairy industry | year = 2026 | pages = 26-35 | doi = 10.21603/1019-8946-2026-4-94 }} EDN: MNQUTS

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OPTIMIZING PROBIOTIC STARTER CONSORTIA FOR SHELF-STABLE FROZEN YOGURT Optimizing Probiotic Starter Consortia for Shelf-Stable Frozen Yogurt

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