{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,27]],"date-time":"2026-08-27T22:23:57Z","timestamp":1787869437845,"version":"build-2784847793"},"reference-count":47,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2023,10,9]],"date-time":"2023-10-09T00:00:00Z","timestamp":1696809600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"COST Action 18101 SOURDOMICS","award":["CA18101"],"award-info":[{"award-number":["CA18101"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Microorganisms"],"abstract":"<jats:p>A variety of foods fermented with lactic acid bacteria (LAB) serve as dietary staples in many countries. The incorporation of health-promoting probiotics into fermented milk products can have profound effects on human health. Considering the health benefits of Yakult, the current study was undertaken to develop an enriched Yakult-like fermented skimmed milk drink by the addition of two probiotic strains, namely Lacticaseibacillus casei (Lc) and Lacticaseibacillus rhamnosus (Lr). The prepared drinks were compared in terms of various parameters, including their physicochemical properties, proximate chemical composition, mineral estimation, microbial viable count, antioxidant activity, and sensory evaluation. Each strain was employed at five different concentrations, including 1% (T1), 1.5% (T2), 2% (T3), 2.5% (T4), and 3% (T5). The prepared Yakult samples were stored at 4 \u00b0C and analyzed on days 0, 7, 14, 21, and 28 to evaluate biochemical changes. The findings revealed that the concentration of the starter culture had a significant (p \u2264 0.05) impact on the pH value and moisture and protein contents, but had no marked impact on the fat or ash content of the developed product. With the Lc strain, Yakult\u2019s moisture content ranged from 84.25 \u00b1 0.09 to 85.65 \u00b1 0.13%, whereas with the Lr strain, it was from 84.24 \u00b1 0.08 to 88.75 \u00b1 0.13%. Protein levels reached their highest values with T5 (3% concentration). The acidity of all treatments increased significantly due to fermentation and, subsequently, pH showed a downward trend (p \u2264 0.05). The total soluble solids (TSS) content decreased during storage with Lc as compared to Lr, but the presence of carbohydrates had no appreciable impact. The drink with Lc exhibited a more uniform texture and smaller pore size than Yakult with Lr. Except for the iron values, which showed an increasing trend, the contents of other minerals decreased in increasing order of the added probiotic concentration used: 1% (T1), 1.5% (T2), 2% (T3), 2.5% (T4), and 3% (T5). The highest lactobacilli viable count of 8.69 \u00b1 0.43 colony-forming units (CFU)\/mL was observed with the T1 Lr-containing drink at the end of the storage period. Regarding the storage stability of the drink, the highest value for DPPH (88.75 \u00b1 0.13%) was found with the T1 Lc drink on day 15, while the highest values for FRAP (4.86 \u00b1 2.80 mmol Fe2+\/L), TPC (5.97 \u00b1 0.29 mg GAE\/mL), and TFC (3.59 \u00b1 0.17 mg GAE\/mL) were found with the T5 Lr drink on day 28 of storage. However, the maximum value for ABTS (3.59 \u00b1 0.17%) was noted with the T5 Lr drink on the first day of storage. The results of this study prove that Lc and Lr can be used in dairy-based fermented products and stored at refrigerated temperatures.<\/jats:p>","DOI":"10.3390\/microorganisms11102523","type":"journal-article","created":{"date-parts":[[2023,10,9]],"date-time":"2023-10-09T10:48:33Z","timestamp":1696848513000},"page":"2523","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":19,"title":["The Biochemical, Microbiological, Antioxidant and Sensory Characterization of Fermented Skimmed Milk Drinks Supplemented with Probiotics Lacticaseibacillus casei and Lacticaseibacillus rhamnosus"],"prefix":"10.3390","volume":"11","author":[{"given":"Iqra","family":"Shabbir","sequence":"first","affiliation":[{"name":"Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4253-2796","authenticated-orcid":false,"given":"Fahad","family":"Al-Asmari","sequence":"additional","affiliation":[{"name":"Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hafiza","family":"Saima","sequence":"additional","affiliation":[{"name":"Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Muhammad Tahir","family":"Nadeem","sequence":"additional","affiliation":[{"name":"Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Saadia","family":"Ambreen","sequence":"additional","affiliation":[{"name":"University Institute of Food Science & Technology, The University of Lahore, Lahore 54590, Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ladislaus Manaku","family":"Kasankala","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, Tanzania and Nutrition Centre, Dar es Salaam 11101, Tanzania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4200-7759","authenticated-orcid":false,"given":"Muhammad Zubair","family":"Khalid","sequence":"additional","affiliation":[{"name":"Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8184-5480","authenticated-orcid":false,"given":"Muhammad Abdul","family":"Rahim","sequence":"additional","affiliation":[{"name":"Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0655-0105","authenticated-orcid":false,"given":"Fatih","family":"\u00d6zogul","sequence":"additional","affiliation":[{"name":"Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcali, Adana 01330, Turkey"},{"name":"Biotechnology Research and Application Center, Cukurova University, Balcali, Adana 01330, Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3706-1280","authenticated-orcid":false,"given":"Elena","family":"Bartkiene","sequence":"additional","affiliation":[{"name":"Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania"},{"name":"Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0936-2003","authenticated-orcid":false,"given":"Jo\u00e3o Miguel","family":"Rocha","sequence":"additional","affiliation":[{"name":"Universidade Cat\u00f3lica Portuguesa, CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"},{"name":"LEPABE\u2014Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s\/n, 4200-465 Porto, Portugal"},{"name":"ALiCE\u2014Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s\/n, 4200-465 Porto, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,10,9]]},"reference":[{"key":"ref_1","unstructured":"Brandelli, A. 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