The promotion effects of flat-form ultrasound on fermentation efficiency, kinetic, and quality characteristic of room-temperature-storage yogurt
The influence of flat ultrasound-assisted fermentation (FUAF) on the fermentation and quality of room-temperature-storage yogurt (RTSY) was investigated. Six different ultrasonic frequencies (20, 28, 35, 20/28, 28/35, and 20/35 kHz) were used in the treatments. The results showed that FUAF treatment...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-08-01
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| Series: | Ultrasonics Sonochemistry |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417725001695 |
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| author | ShengQi Zhang ShiZhen Niu YuJia Xu Wenyu Suo MinQuan Wu Xiangdong Ren Dong Yang Hongxia Liu RongHai He Hongliang Li |
| author_facet | ShengQi Zhang ShiZhen Niu YuJia Xu Wenyu Suo MinQuan Wu Xiangdong Ren Dong Yang Hongxia Liu RongHai He Hongliang Li |
| author_sort | ShengQi Zhang |
| collection | DOAJ |
| description | The influence of flat ultrasound-assisted fermentation (FUAF) on the fermentation and quality of room-temperature-storage yogurt (RTSY) was investigated. Six different ultrasonic frequencies (20, 28, 35, 20/28, 28/35, and 20/35 kHz) were used in the treatments. The results showed that FUAF treatments, especially the 28 kHz, observably enhanced the quality of RTSY. Under these optimized conditions, the counts of Lactobacillus bulgaricus and Streptococcus thermophilus in RTSY prior to secondary pasteurization increased by 90.53 % and 94.76 %, respectively. This enhancement significantly shortened the fermentation time from 5 h (control group) to 4 h. Additionally, the water-holding capacity improved by 11.51 %, resulting in superior storage stability. Kinetic model analysis revealed that lactic acid bacteria exhibited faster growth rates, higher lactic acid production, and accelerated glucose consumption. Furthermore, texture and rheological analyses indicated significant enhancements in hardness, adhesiveness, cohesiveness, and apparent viscosity, contributing to an overall improvement in product quality. Electronic nose and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SMPE-GC–MS) analysis showed that sonication increased key volatile compounds related to flavor (such as acetaldehyde, 2,3-butanedione, etc.), and thus, enhanced the flavor characteristics. In conclusion, the use of FUAF, especially at 28 kHz, in the fermentation of RTSY was beneficial in enhancing the fermentation efficacy and quality of RTSY. |
| format | Article |
| id | doaj-art-43274bb3fa15419ca8087b601f34c8ec |
| institution | OA Journals |
| issn | 1350-4177 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj-art-43274bb3fa15419ca8087b601f34c8ec2025-08-20T02:06:27ZengElsevierUltrasonics Sonochemistry1350-41772025-08-0111910739010.1016/j.ultsonch.2025.107390The promotion effects of flat-form ultrasound on fermentation efficiency, kinetic, and quality characteristic of room-temperature-storage yogurtShengQi Zhang0ShiZhen Niu1YuJia Xu2Wenyu Suo3MinQuan Wu4Xiangdong Ren5Dong Yang6Hongxia Liu7RongHai He8Hongliang Li9School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, ChinaInner Mongolia Mengniu Dairy (Group) Co Ltd, Hohhot 011500, ChinaInner Mongolia Mengniu Dairy (Group) Co Ltd, Hohhot 011500, ChinaSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, ChinaInner Mongolia Mengniu Dairy (Group) Co Ltd, Hohhot 011500, ChinaInner Mongolia Mengniu Dairy (Group) Co Ltd, Hohhot 011500, ChinaInner Mongolia Mengniu Dairy (Group) Co Ltd, Hohhot 011500, ChinaSchool of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Corresponding authors at: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.Inner Mongolia Mengniu Dairy (Group) Co Ltd, Hohhot 011500, China; Corresponding authors at: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.The influence of flat ultrasound-assisted fermentation (FUAF) on the fermentation and quality of room-temperature-storage yogurt (RTSY) was investigated. Six different ultrasonic frequencies (20, 28, 35, 20/28, 28/35, and 20/35 kHz) were used in the treatments. The results showed that FUAF treatments, especially the 28 kHz, observably enhanced the quality of RTSY. Under these optimized conditions, the counts of Lactobacillus bulgaricus and Streptococcus thermophilus in RTSY prior to secondary pasteurization increased by 90.53 % and 94.76 %, respectively. This enhancement significantly shortened the fermentation time from 5 h (control group) to 4 h. Additionally, the water-holding capacity improved by 11.51 %, resulting in superior storage stability. Kinetic model analysis revealed that lactic acid bacteria exhibited faster growth rates, higher lactic acid production, and accelerated glucose consumption. Furthermore, texture and rheological analyses indicated significant enhancements in hardness, adhesiveness, cohesiveness, and apparent viscosity, contributing to an overall improvement in product quality. Electronic nose and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SMPE-GC–MS) analysis showed that sonication increased key volatile compounds related to flavor (such as acetaldehyde, 2,3-butanedione, etc.), and thus, enhanced the flavor characteristics. In conclusion, the use of FUAF, especially at 28 kHz, in the fermentation of RTSY was beneficial in enhancing the fermentation efficacy and quality of RTSY.http://www.sciencedirect.com/science/article/pii/S1350417725001695Room-temperature-storage yogurtUltrasonicationUltrasound frequencyFermentation kineticsTextureRheological |
| spellingShingle | ShengQi Zhang ShiZhen Niu YuJia Xu Wenyu Suo MinQuan Wu Xiangdong Ren Dong Yang Hongxia Liu RongHai He Hongliang Li The promotion effects of flat-form ultrasound on fermentation efficiency, kinetic, and quality characteristic of room-temperature-storage yogurt Ultrasonics Sonochemistry Room-temperature-storage yogurt Ultrasonication Ultrasound frequency Fermentation kinetics Texture Rheological |
| title | The promotion effects of flat-form ultrasound on fermentation efficiency, kinetic, and quality characteristic of room-temperature-storage yogurt |
| title_full | The promotion effects of flat-form ultrasound on fermentation efficiency, kinetic, and quality characteristic of room-temperature-storage yogurt |
| title_fullStr | The promotion effects of flat-form ultrasound on fermentation efficiency, kinetic, and quality characteristic of room-temperature-storage yogurt |
| title_full_unstemmed | The promotion effects of flat-form ultrasound on fermentation efficiency, kinetic, and quality characteristic of room-temperature-storage yogurt |
| title_short | The promotion effects of flat-form ultrasound on fermentation efficiency, kinetic, and quality characteristic of room-temperature-storage yogurt |
| title_sort | promotion effects of flat form ultrasound on fermentation efficiency kinetic and quality characteristic of room temperature storage yogurt |
| topic | Room-temperature-storage yogurt Ultrasonication Ultrasound frequency Fermentation kinetics Texture Rheological |
| url | http://www.sciencedirect.com/science/article/pii/S1350417725001695 |
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