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Enhancing probiotic viability in yoghurt matrix using seaweed-sourced prebiotic

Educational level:Master thesis
Target group:MSc Food Science and Technology
MSc Food Innovation and Health
Main area:Food Microbiology and Fermentation
Ingredients and Dairy Technology
Project description:


Microbiology – Dairy science – Food science and innovation


During the last two decades, a raising interest upon probiotic – live microbial feed which beneficially affects the host – and prebiotic compounds – non-digestible food ingredient that beneficially affects the host by stimulating intestine flora – has been observed. Seaweed has been thoroughly described as an efficient source of various fibre and prebiotic compounds. Moreover, recent publications suggested that the combination of probiotic and prebiotic could lead to greater effects. As milk and dairy products provide unique conditions for supporting microbial viability, these products have become widely used for the delivery of probiotics. Fermented dairy products in particular, due to their longer shelf-life and lower pH, are perfect carrier for Lactobacillusand Bifidobacteriaspecies, major probiotic strains.


This project aims to assess the survival of probiotic strains in a yoghurt matrix by addition of a mixture of oligosaccharides from seaweed. The student will prepare fresh yoghurt using the Dairy pilot plant of the university. Yoghurt will be supplemented with oligosaccharides and inoculated with probiotic bacteria strains. Microbiology testing and rheology assay will be performed on yoghurt at different time points during storage.


Supervisor: Professor Fergal P. Rattray


Co-supervisor: PhD Student Grégoire Bouillon



Keywords:Microbiology, Probiotic, Prebiotic, Dairy
Supervisor(s): Fergal P. Rattray
Last edited:19-02-2019