Intervention effect of freeze-dried probiotic and unripe banana pulp combination on set-type Bio-yogurt production during storage

We structurally pinpoint a loop that investigates various probiotic properties of free and freeze-dried Levilactobacillus brevis (LAC and LACFD) in vitro including growth rate, pH, bile endurance, antibiotic sensitivity, and antagonism against food-borne pathogens. An innovative Set-type Bio-yogurt by combining Levilactobacillus brevis with unripe banana pulp was produced. Set-type Bio-yogurt treatments came in three different treatments (BYP3, BYP6, and BYP9) were created as set yogurt type enriched with 3, 6, and 9% (w/v) unripe banana pulp, respectively, while (CTY and CPYFD) served as control yogurt usingfree and freeze-dried Levilactobacillus brevis. In vitro studies demonstrated that there were no significant variations in growth rate or pH although bile had a significant influence. Furthermore, the presence of some antibiotics had a substantial impact when both free and freeze-dried probiotics were compared. The antagonistic activity against foodborne bacteria was significantly affected. Once unripe banana pulp was combined with free or freeze-dried Levilactobacillus brevis, substantial results were obtained, BYP9 has the most favorable technical properties, whereas BYP6 has the greatest overall sensory evaluation (94.4 ± 0.55 points). Therefore, we recommended combining the freeze-drying process with plants such as bananas to develop affordable strategies for surviving Levilactobacillus brevis while producing symbiotic Bio-yogurt.