Effect of prebiotics on rheological properties and flavor characteristics of Streptococcus thermophilus fermented milk
The fermentation characteristics and aroma production properties of lactic acid bacteria can influence the flavor quality of fermented milk, which is one of the important factors influencing the consumer preference. In this study, fermented milk was prepared using Streptococcus thermophilus, and dyn...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927124001655 |
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| author | Xuelu Chi Qingyu Yang Yufang Su Yanmei Xi Weizhe Wang Baoguo Sun Nasi Ai |
| author_facet | Xuelu Chi Qingyu Yang Yufang Su Yanmei Xi Weizhe Wang Baoguo Sun Nasi Ai |
| author_sort | Xuelu Chi |
| collection | DOAJ |
| description | The fermentation characteristics and aroma production properties of lactic acid bacteria can influence the flavor quality of fermented milk, which is one of the important factors influencing the consumer preference. In this study, fermented milk was prepared using Streptococcus thermophilus, and dynamic changes in its quality, including rheological properties and flavor characteristics, were evaluated throughout the fermentation process. The results showed that benzaldehyde, 2-undecanone, octanoic acid, n-hexanol and 2-nonanol were the key flavor components during the fermentation process. The quality of the fermented milk tends to be stabilized after 24-h, showing the minimal off-flavor and optimal fermented aroma at 48-h. Three prebiotics (inulin, Galactooligosaccharides and inulin mixed with Galactooligosaccharides) were added to Streptococcus thermophilus fermented milk separately, and the results showed that inulin was the most effective group in improving the organoleptic quality of the fermented milk. These findings contribute to our understanding of the release and retention of flavor compounds during fermentation and can be used as a scientific reference for the application of probiotics and flavor-producing lactic acid bacteria in fermented milk processing. |
| format | Article |
| id | doaj-art-1d73082c8e494d7697befc98301c203e |
| institution | OA Journals |
| issn | 2665-9271 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-1d73082c8e494d7697befc98301c203e2025-08-20T02:38:15ZengElsevierCurrent Research in Food Science2665-92712024-01-01910083910.1016/j.crfs.2024.100839Effect of prebiotics on rheological properties and flavor characteristics of Streptococcus thermophilus fermented milkXuelu Chi0Qingyu Yang1Yufang Su2Yanmei Xi3Weizhe Wang4Baoguo Sun5Nasi Ai6Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, ChinaKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, ChinaNational Center of Technology Innovation for Dairy, Hohhot, 010110, ChinaKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, ChinaKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, ChinaKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, ChinaKey Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing, 100048, China; Corresponding author.The fermentation characteristics and aroma production properties of lactic acid bacteria can influence the flavor quality of fermented milk, which is one of the important factors influencing the consumer preference. In this study, fermented milk was prepared using Streptococcus thermophilus, and dynamic changes in its quality, including rheological properties and flavor characteristics, were evaluated throughout the fermentation process. The results showed that benzaldehyde, 2-undecanone, octanoic acid, n-hexanol and 2-nonanol were the key flavor components during the fermentation process. The quality of the fermented milk tends to be stabilized after 24-h, showing the minimal off-flavor and optimal fermented aroma at 48-h. Three prebiotics (inulin, Galactooligosaccharides and inulin mixed with Galactooligosaccharides) were added to Streptococcus thermophilus fermented milk separately, and the results showed that inulin was the most effective group in improving the organoleptic quality of the fermented milk. These findings contribute to our understanding of the release and retention of flavor compounds during fermentation and can be used as a scientific reference for the application of probiotics and flavor-producing lactic acid bacteria in fermented milk processing.http://www.sciencedirect.com/science/article/pii/S2665927124001655Streptococcus thermophilusFermented milkFlavorRheological propertiesInulinGalactooligosaccharides |
| spellingShingle | Xuelu Chi Qingyu Yang Yufang Su Yanmei Xi Weizhe Wang Baoguo Sun Nasi Ai Effect of prebiotics on rheological properties and flavor characteristics of Streptococcus thermophilus fermented milk Current Research in Food Science Streptococcus thermophilus Fermented milk Flavor Rheological properties Inulin Galactooligosaccharides |
| title | Effect of prebiotics on rheological properties and flavor characteristics of Streptococcus thermophilus fermented milk |
| title_full | Effect of prebiotics on rheological properties and flavor characteristics of Streptococcus thermophilus fermented milk |
| title_fullStr | Effect of prebiotics on rheological properties and flavor characteristics of Streptococcus thermophilus fermented milk |
| title_full_unstemmed | Effect of prebiotics on rheological properties and flavor characteristics of Streptococcus thermophilus fermented milk |
| title_short | Effect of prebiotics on rheological properties and flavor characteristics of Streptococcus thermophilus fermented milk |
| title_sort | effect of prebiotics on rheological properties and flavor characteristics of streptococcus thermophilus fermented milk |
| topic | Streptococcus thermophilus Fermented milk Flavor Rheological properties Inulin Galactooligosaccharides |
| url | http://www.sciencedirect.com/science/article/pii/S2665927124001655 |
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