Analysis of cofermentation characteristics of Lactobacillus bulgaricus and Streptococcus thermophilus based on microrheology

Abstract

The fermented milk mainly consists of Lactobacillus bulgaricus and Streptococcus thermophilus. This research was aimed to investigate the cofermentation characteristics of different L. bulgaricus and S. thermophilus strains. Three strains of L. bulgaricus and S. thermophilus ST‐2 were mixed and prepared into the starter (A, B, and C) and applied to milk fermentation for screening of optimal combination, and the commercial starter (D) was used as the reference. The microrheological properties during fermentation were analyzed by using multifrequency diffusion spectroscopy. Meanwhile, the fermented milk's stability, texture, and sensory characteristics were also observed during storage. Microrheology analysis revealed that the time to reach the fermentation endpoint of starters A, B, and C was almost the same during fermentation. Groups A, B, and C showed more elastic solid‐state properties and groups A and C had higher elastic factors, indicating that the gel structure of the sample was relatively strong. During storage, the pH value of fermented milk in each group D, A, C, and B was in sequence from high to low, and the titratable acidity was also in sequence from high to low in B, C, A, and D groups, respectively. The viscosity of group A was significantly higher than that of groups B and C (p < 0.05), and there was no change in group D (p > 0.05). The sensory score of fermented milk in group A was higher, and the overall texture was good. Results concluded that group A starter culture produced fermented milk with a firm gel structure and excellent texture and flavor. This study will provide data support and methodology for developing and screening compound starters applied for milk fermentation in the future.

Fermentation Characteristics of Fermented Milk with Streptococcus thermophilus CICC 6063 and Lactobacillus helveticus CICC 6064 and Volatile Compound Dynamic Profiles during Fermentation and Storage

“…The development of viscosity modulus can be measured directly using the MVI index, which captures changes in the lost modulus within a specific time period, providing insights into the variations in viscosity [ 26 ]. At the 2 h mark, co-culture samples showed an increase in viscosity, potentially due to the separation of casein micelles, development of emulsion gels, and swift viscosity alteration [ 27 ]. The MVI of each fermented milk sample peaked and transitioned into a phase of heightened viscosity [ 28 ].…”

Detection of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in Inactivated Fermented Milk Using Fluorescence Quantitative Loop-Mediated Isothermal Amplification

“…Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, two fermentation bacteria, are benefcial for the intestinal tract [3,4]. Tey can maintain the intestinal microecological balance [5], inhibit the growth and reproduction of harmful intestinal bacteria [6,7], regulate intestinal immune function [8], and improve intestinal barrier function [9], among other health functions.…”

Proliferation of probiotics and antioxidant effects of functional oligosaccharides added in fermented dairy product

“…Lactic acid bacteria ( S. thermophilus and L. bulgaricus ) have been widely used as the safest bacteria in various fermented foods (Yang et al . 2022; Sharma et al . 2023).…”