I. Mahmoudi - Research Unit "Bioconservation and Valorization of Agro-Food Products (UR ۱۳AGR ۰۲)", Higher School of Food Industries of Tunis (ESIAT), ۵۸ Avenue Alain Savary, ۱۰۰۳ El Khadhra, Tunis, Tunisia.
A. Telmoudi - Research Unit "Bioconservation and Valorization of Agro-Food Products (UR ۱۳AGR ۰۲)", Higher School of Food Industries of Tunis (ESIAT), ۵۸ Avenue Alain Savary, ۱۰۰۳ El Khadhra, Tunis, Tunisia.
O. Ben Moussa - Research Unit "Bioconservation and Valorization of Agro-Food Products (UR ۱۳AGR ۰۲)", Higher School of Food Industries of Tunis (ESIAT), ۵۸ Avenue Alain Savary, ۱۰۰۳ El Khadhra, Tunis, Tunisia.
M. Chouaibi - Research Unit "Bioconservation and Valorization of Agro-Food Products (UR ۱۳AGR ۰۲)", Higher School of Food Industries of Tunis (ESIAT), ۵۸ Avenue Alain Savary, ۱۰۰۳ El Khadhra, Tunis, Tunisia.
M. Hassouna - Research Unit "Bioconservation and Valorization of Agro-Food Products (UR ۱۳AGR ۰۲)", Higher School of Food Industries of Tunis (ESIAT), ۵۸ Avenue Alain Savary, ۱۰۰۳ El Khadhra, Tunis, Tunisia.

This research aimed to analyze the influence of probiotic bacteria on the microbiological, physico-chemical, technological, and sensory characteristics of goat yogurt during ۲۸ days of refrigerated storage. Results revealed that the incorporation of two probiotic bacteria did not significantly influence (P> ۰.۰۵) the physico-chemical characteristics such as pH, lactic acidity, total solids, syneresis, water holding capacity and protein, color, viscosity and texture parameters and sensory properties of the inoculated samples, compared to the control. Similarly, the probiotic viability was maintained at all stages of storage at the rate of ۱۰۸ CFU g-۱. Therefore, this research shows that yogurt is an appropriate vehicle for probiotic bacteria and provides new insights regarding their impact on the metabolism of this functional food while preserving its quality.

Dairy products, Functional food, Probiotic viability, Yogurt quality.