Kaimaki ice cream as a vehicle for Limosilactobacillus fermentum ACA-DC 179 to exert potential probiotic effects: Overview of strain stability and final product quality

Abstract Limosilactobacillus fermentum ACA-DC 179, a strain with well documented probiotic properties, was included in Greek traditional Kaimaki ice cream produced using two different types of milk, namely plain and lactose-free cow milk. L. fermentum survived throughout the ice cream manufacturing and storage. Viable counts did not decline during storage at −20 °C for 28 days both in plain (approximately 106 cfu g−1) and in lactose-free (approximately 108 cfu g−1) Kaimaki. Acidity and pH remained stable during storage, and, regarding fat and protein content, no variations were determined among samples belonging to the same type of ice cream. Melting characteristics of ice cream slightly altered due to strain addition. Ice cream containing L. fermentum was highly acceptable by the panellists evaluating sensory properties. To conclude, ice cream was proved to be a suitable matrix for L. fermentum ACA-DC 179 regarding the production of a probiotic functional food.