Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3
Lactic acid bacteria (LAB) fermentation is the simplest and safest way of food preservation, and the use of probiotics in yoghurt could provide dairy products with unique flavors, textures and health benefits. In this study, Lactobacillus bulgaricus, Streptococcus thermophilus, L. reuteri DSMZ 8533...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2022-03-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453021001026 |
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| author | Fengxuan Lang Jianzhu Wen Zhen Wu Daodong Pan Linjun Wang |
| author_facet | Fengxuan Lang Jianzhu Wen Zhen Wu Daodong Pan Linjun Wang |
| author_sort | Fengxuan Lang |
| collection | DOAJ |
| description | Lactic acid bacteria (LAB) fermentation is the simplest and safest way of food preservation, and the use of probiotics in yoghurt could provide dairy products with unique flavors, textures and health benefits. In this study, Lactobacillus bulgaricus, Streptococcus thermophilus, L. reuteri DSMZ 8533 and the potential probiotic strain L. plantarum A3 were used for the milk fermentation. Results found the texture properties such as hardness, consistency, and viscosity of the yoghurt were enhanced in the mixed culture condition. Furthermore, components like amino acid (leucine), vanilla (vanillin), C18:3n6 (unsaturated fatty acids) were also accumulated in L. plantarum A3 fermented yoghurt, which leads to the significant sensory profiling difference compared with the former plain yoghurt. All these results proved L. plantarum A3 is a potential probiotic strain which could enhance the sensory and nutrition profiling of the fermented milk. Future work still needs to be done on the synergistic interaction between the traditional strains and the probiotics during the fermentation process. |
| format | Article |
| id | doaj-art-dc3d60fd088047519015535581681ccd |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2022-03-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-dc3d60fd088047519015535581681ccd2025-02-02T23:30:45ZengTsinghua University PressFood Science and Human Wellness2213-45302022-03-01112323331Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3Fengxuan Lang0Jianzhu Wen1Zhen Wu2Daodong Pan3Linjun Wang4Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, ChinaKey Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, ChinaKey Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China; Corresponding author at: Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, ChinaKey Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China; School of Food Science & Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, China; Corresponding author at: Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, ChinaQingyunshan Pharmaceutical, Guangdong, Guangzhou 512000, ChinaLactic acid bacteria (LAB) fermentation is the simplest and safest way of food preservation, and the use of probiotics in yoghurt could provide dairy products with unique flavors, textures and health benefits. In this study, Lactobacillus bulgaricus, Streptococcus thermophilus, L. reuteri DSMZ 8533 and the potential probiotic strain L. plantarum A3 were used for the milk fermentation. Results found the texture properties such as hardness, consistency, and viscosity of the yoghurt were enhanced in the mixed culture condition. Furthermore, components like amino acid (leucine), vanilla (vanillin), C18:3n6 (unsaturated fatty acids) were also accumulated in L. plantarum A3 fermented yoghurt, which leads to the significant sensory profiling difference compared with the former plain yoghurt. All these results proved L. plantarum A3 is a potential probiotic strain which could enhance the sensory and nutrition profiling of the fermented milk. Future work still needs to be done on the synergistic interaction between the traditional strains and the probiotics during the fermentation process.http://www.sciencedirect.com/science/article/pii/S2213453021001026Lactobacillus plantarumFlavor profilesVolatile organic compoundsSensory profilesFatty acid |
| spellingShingle | Fengxuan Lang Jianzhu Wen Zhen Wu Daodong Pan Linjun Wang Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3 Food Science and Human Wellness Lactobacillus plantarum Flavor profiles Volatile organic compounds Sensory profiles Fatty acid |
| title | Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3 |
| title_full | Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3 |
| title_fullStr | Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3 |
| title_full_unstemmed | Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3 |
| title_short | Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3 |
| title_sort | evaluation of probiotic yoghurt by the mixed culture with lactobacillus plantarum a3 |
| topic | Lactobacillus plantarum Flavor profiles Volatile organic compounds Sensory profiles Fatty acid |
| url | http://www.sciencedirect.com/science/article/pii/S2213453021001026 |
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