Açai pulp addition improves fatty acid profile and probiotic viability in yoghurt

The effects of açai pulp addition and different probiotic bacteria on the fatty acid profile of stirred yoghurt were examined. Skim milk was divided into two groups: one containing açai pulp and another without the fruit. Batches were inoculated with yoghurt starter culture and divided into five groups according to probiotic addition. Counts of viable microorganisms were measured at days 1, 14 and 28 of cold storage. Fatty acid profile was determined by gas chromatography at day 1. Açai pulp favoured an increase in Lactobacillus acidophilus L10, Bifidobacterium animalis ssp. lactis Bl04 and Bifidobacterium longum Bl05 counts at the end of 4 weeks of cold storage. This study demonstrated that açai pulp addition increased monounsaturated and polyunsaturated fatty acid contents in probiotic yoghurt and enhanced the production of α-linolenic and conjugated linoleic acids during fermentation of skim milk prepared with B. animalis ssp. lactis Bl04 and B94 strains.