Technological and Sensory Characterization of Yogurt Produced with Lactic Acid Bacteria Isolated from Traditional Yogurt of Eastern Afghanistan

Document Type : Research Article

Authors

Sayed Attaul Haq Banuree

Abdollah Jamshidi

Amir Salari

Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsis University of Mashhad, Iran.

10.22067/ijvst.2026.97504.1637

Abstract

Traditional fermented yogurts represent an important source of indigenous lactic acid bacteria (LAB) with desirable technological, sensory, and health promising properties. However, the technological potential of LAB from Afghan traditional yoghurt remains largely unexplored. This study aimed to assess the technological and sensory attributes of LAB isolated from Afghan traditional yogurts. In this sense, four safe LAB strains, which were isolated from Afghan traditional yogurt, were used in the production of yogurts. The final product then were subjected to technological and sensory examinations through strain and product-based tests, and compared with commercial control yogurt. The results showed that all LAB isolates were positive for amylolytic activity and showed different responses to exopolysaccharide (EPS) production. All strains, particularly Pediococcus acidilactici (NSG2), showed a better response in terms of acidifying activities, reduced pH, titratable acidity, and reduced syneresis compared to the control (p < 0.05). The texture parameters of all four strains were significantly different, except the stiffness of yogurt compared to the control group (p < 0.05). Sensory evaluation by both expert and consumer panels indicated that yogurt produced with indigenous LAB isolated from Afghan yogurt samples showed superior aroma, texture, flavor, and overall acceptability. In conclusion, all isolates from Afghan traditional yogurt, particularly NSG2, showed outstanding technological and sensory attributes, reflecting their potential for industrial use.

Keywords

Lactic Acid Bacteria

Technological Properties

Sensory Attributes

Traditional Yogurt

Afghanistan

Subjects

• Food hygiene

---

References

1.    Weerathilake W, Rasika D, Ruwanmali J, Munasinghe M. The evolution, processing, varieties and health benefits of yoghurt. International Journal of Scientific and Research Publications. 2014;4(4):1-10. ISSN 2250-3153.
2.    Hadjimbei E, Botsaris G, Chrysostomou S. Beneficial effects of yoghurts and probiotic fermented milks and their functional food potential. Foods. 2022;11(17):2691.Doi: 10.3390/foods11172691.
3.    Alimentarius C. STANDARD FOR FERMENTED MILKS CXS 243-2003. Rome, Italy: Codex Alimentarius; 2018.
4.    Freitas M. The benefits of yoghurt, cultures, and fermentation. The microbiota in gastrointestinal pathophysiology: Elsevier. 2017. p. 209-23. Doi: 10.1016/B978-0-12-804024-9.00019-7.
5.    Shangpliang H, Sharma S, Rai R, Tamang JP. Some technological properties of lactic acid bacteria isolated from Dahi and Datshi, naturally fermented milk products of Bhutan. Frontiers in Microbiology. 2017;8:116. Doi: 10.3389/fmicb.2017.00116..
6.    Hoxha R, Evstatieva Y, Nikolova D. Physicochemical, Rheological, and Sensory Characteristics of Yogurt Fermented by Lactic Acid Bacteria with Probiotic Potential and Bioprotective Properties. foods. 2023;12(2552):1-15. Doi: 10.3390/foods12132552.
7.    Ili´c N, Belovi´c M, Memiši N, Pestori´c M, Škrobot D, Pezo L, et al. Rheological Properties and Sensory Profile of Yoghurt Produced with Novel Combination of Probiotic Cultures. Foods. 2024;13(3021):1-17. Doi: 10.3390/foods13193021.
8.    Ziarno M, Zar˛eba D, Kowalska E, Florowski T. A Study into the Effects of Chosen Lactic Acid Bacteria Cultures on the Quality Characteristics of Fermented Dairy, Dairy–Oat, and Oat Beverages. Applied Sciences 2025;15(3714):1-20. Doi: 10.3390/app15073714.
9.    Kakabadze E, Zago M, Rossetti L, Bonvini B, Tidona F, Carminati D, et al. Characterisation of lactic acid bacteria isolated from the Georgian, yoghurt-like Matsoni. International Journal of Dairy Technology. 2019;72(3):373-80. Doi: 10.1111/1471-0307.12598.
10.    İspirli H, Dertli E. Isolation and identification of exopolysaccharide producer lactic acid bacteria from Turkish yogurt. Journal of Food Processing and Preservation. 2018;42(1):e13351. Doi:10.1111/jfpp.13351.
11.    Danielyan DV, Hovhannisyan HG, Baghdasaryan LG, Barseghyan AH. New generation of functional yogurts fermented with probiotic lactic acid bacteria isolated from human milk. Functional Foods in Health and Disease. 2024;14(4):232-47.Doi: 10.31989/ffhd.v14i4.1355.
12.    Ayivi RD, Ibrahim SA. Lactic acid bacteria: an essential probitic and starter culture for the production of yoghurt. International Journal of Food Science and Technology 2022;57:7008-25. Doi: 10.1111/ijfs.15545.
13.    Kwasi Kpodo FM, Afoakwa EO, Amoa BB, Budu AS, Saalia FK. Effect of ingredient variation on microbial acidification, susceptibility to syneresis, water holding capacity and viscosity of soy-peanut-cow milk yoghurt. Journal of Nutrition Health Food Engineering 2014;1:74-9. Doi: 10.15406/jnhfe.2014.01.00012.
14.    Li S, Hu M, Wei W, Zhang P, Yu W, Fan B, et al. Effects of different strains on quality characteristics of soy yoghurt: Physicochemical, nutritional, safety features, sensory, and formation mechanism. Food Chemistry 2024;22. Doi: 10.1016/j.foodchem.2024.138800.
15.    Ragab ES, Zhang S, Korma SA, Buniowska-Olejnik M, Nasser SAA, Esatbeyoglu T, et al. Physicochemical and Rheological Properties of Stirred Yoghurt during Storage Induced from High-Intensity Thermosonicated Goat and Cow Milk. Fermentation 2023;9(42):1-15. Doi: 10.3390/fermentation9010042.
16.    Libberecht S, Ristevska M, Gibis M, Loeffler M. Potential of Homopolysaccharide Producing Starter Cultures in the Fermentation of Coconut Yoghurt Alternatives Enriched with Pea Protein Isolate. Foods. 2025;15(48):1-21. Doi: 10.3390/fermentation9100885.
17.    Anwar A, Faiz MA, Badar IH, Jaspal MH, Hou J. Influence of Fermentation Time and Storage Conditions on the Physicochemical Properties of Different Yogurt Varieties Using Starter Cultures and Probiotic Lactobacillus rhamnosus GG. Processes. 2025;13. Doi: 10.3390/pr13020468.
18.    Wu B, Guo Y, Hao L, Zuo K, Du Y, An R, et al. The Effects of Leuconostoc mesenteroides RSG7 Exopolysaccharide on the Physicochemical Properties and Flavor Compounds of Set Yoghurt. Processes. 2025;13. Doi: 10.3390/pr13020379.
19.    Tabrizi P, Hesari J, Ghanbarzadeh B, Azadmard Damirchi S, Ghiasi Far S. Rheological and sensory properties and syneresis of set yogurt produced with exopolysaccharide producing starter culture YF-L811. Food Technology 2013;22(4). Doi: 10.3168/jds.S0022-0302(89)79355-3.
20.    Karami M, Shahrokhi S. Comparision between Physico-Chemical, Microbiological and Reological Properties of Yoghurt Containing Lb. rhamnosus and Lb. paracasei with Convential Yoghurt Samples during the shelflife. Applied Microbiology in Food Science 2016;2(4).Doi: 10.52547/fsct.19.122.171.
21.    Bibi A, Xiong Y, M.S.R R, Mehwish HM, Radicetti E, Umair M, et al. Rheological and sensory properties and syneresis of set yogurt produced with exopolysaccharide producing starter culture YF-L811. Sustainability 2021;13:1-19.Doi: 10.3390/su13094779.
22.    Tiwari S, Kavitake D, Devi PB, Shetty PH. Bacterial exopolysaccharides for improvement of technological, functional and rheological properties of yoghurt. International Journal of Biological Macromolecules 2021;183:1585–95.Doi: 10.1016/j.ijbiomac.2021.05.069.
23.    Ozturkoglu-Budak S, Akal HC, Buran I, Yeti¸semiyen A. Effect of inulin polymerization degree on various properties of synbiotic fermented milk including Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12. Journal of Dairy Science 2019;102:6901–13.Doi: 10.3168/jds.2019-16290.
24.    Yilmaz-Ersan L, Kurdal E. The Production of Set-Type-Bio-Yoghurt with Commercial Probiotic Culture. International Journal of Chemical Engineering and Applications. 2014;5(5).Doi: 10.7763/IJCEA.2014.V5.418.
25.    Ali MA, Shahein MR, Metwally MM, Embark HA. Physicochemical, Sensory and Microbiological Characteristics of Yoghurt Produced from Cow's Milk Supplemented with Aloe vera Extract during Cooled Storage. World Journal of Dairy & Food Sciences. 2019;14(1):108-17. Doi: 10.5829/idosi.wjdfs.2019.108.117.
26.    Chen C, Shanshan Zhao, Guangfei Hao, Haiyan Yu, Huaixiang Tian, Guozhong Zhao. Role of lactic acid bacteria on the yogurt flavour: A review. International Journal of Food Properties. 2017;20(S1):S316–S30.Doi: 10.1080/10942912.2017.1347676.
27.    Lestari LA, Nuriannisa F, Yuliani K, Ratnasari D, Farida IN, Azizah EF. Sensory and microbiological evaluation of probiotic yoghurt made with different types of probiotic cultures starter Lactobacillus acidophilus LA-5® and Bifidobacterium animalis subsp. lactis BB-12. Food Research. 2022;6(2):188.Doi: 10.26656/fr.2022.6(S2).014.
28.    Meena KK, Taneja NK, Jain D, Ojha A, Kumawat D, Mishra V. In Vitro Assessment of Probiotic and Technological Properties of Lactic Acid Bacteria Isolated from Indigenously Fermented Cereal-Based Food Products. Fermentation. 2022;8(10):529. Doi: 10.3390/fermentation8100529.
29.    Kılıç EE, Halil Kılıç İ, Koç B. Yoghurt Production Potential of Lactic Acid Bacteria Isolated from Leguminous Seeds and Effects of Encapsulated Lactic Acid Bacteria on Bacterial Viability and Physicochemical and Sensory Properties of Yoghurt. Journal of Chemistry. 2022;2022:2683126. Doi:10.1155/2022/2683126.
30.    Li H, Gao J, Chen W, Qian C, Wang Y, Wang J, et al. Lactic acid bacteria isolated from Kazakh traditional fermented milk products affect the fermentation characteristics and sensory qualities of yogurt. Food Science & Nutrition. 2022;10(5):1451-60. Doi: 10.1002/fsn3.2733.
31.    Faraki A, Noori N, Gandomi H, Banuree S, Rahmani F. Effect of Auricularia auricula aqueous extract on survival of Lactobacillus acidophilus La-5 and Bifidobacterium bifidum Bb-12 and on sensorial and functional properties of synbiotic yogurt. Food Science & Nutrition. 2020;0(0):1-10.Doi: 10.1002/fsn3.1541.
32.    Delikanli B, Ozcan T. Effects of various whey proteins on the physicochemical and textural properties of set type nonfat yoghurt. International Journal of Dairy Technology 2014;67(4):495-503.Doi: 10.1111/1471-0307.12143.
33.    Hosseinnejad M, Jafari S, Ganje M. Modeling of Changes in Physicochemical, Textural, and Sensory Properties of Fortified Yoghurt wth Zinc and Iron by Artificial Neural Networks. 2017:325-36.Doi: 10.26717/BJSTR.2017.01.000602.