Comparative analysis of physicochemical, rheological, sensory and flavour properties of yoghurts using a new probiotic <i>Bacillus coagulans</i> 13002 with traditional yoghurt starter

Zhao, Sheng; Zhou, Qing; Huang, Yanyan; Nan, Shu‐gang; Liu, Dongmei

doi:10.1111/ijfs.14795

Cited by 10 publications

(2 citation statements)

References 41 publications

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“…coagulans 13002 generated more organic acids, compared to the yogurt produced by a traditional starter culture. In addition, the probiotic strain efficiently utilized lactose and sucrose (Zhao et al., 2020).…”

Section: Application Of Probiotics In Dairy Productsmentioning

confidence: 99%

Probiotics in the dairy industry—Advances and opportunities

Gao

Zhang

et al. 2021

Comp Rev Food Sci Food Safe

118

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The past two decades have witnessed a global surge in the application of probiotics as functional ingredients in food, animal feed, and pharmaceutical products. Among food industries, the dairy industry is the largest sector where probiotics are employed in a number of dairy products including sour/fermented milk, yogurt, cheese, butter/cream, ice cream, and infant formula. These probiotics are either used as starter culture alone or in combination with traditional starters, or incorporated into dairy products following fermentation, where their presence imparts many functional characteristics to the product (for instance, improved aroma, taste, and textural characteristics), in addition to conferring many health‐promoting properties. However, there are still many challenges related to the stability and functionality of probiotics in dairy products. This review highlights the advances, opportunities, and challenges of application of probiotics in dairy industries. Benefits imparted by probiotics to dairy products including their role in physicochemical characteristics and nutritional properties (clinical and functional perspective) are also discussed. We transcend the traditional concept of the application of probiotics in dairy products and discuss paraprobiotics and postbiotics as a newly emerged concept in the field of probiotics in a particular relation to the dairy industry. Some potential applications of paraprobiotics and postbiotics in dairy products as functional ingredients for the development of functional dairy products with health‐promoting properties are briefly elucidated.

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Section: Application Of Probiotics In Dairy Productsmentioning

confidence: 99%

Probiotics in the dairy industry—Advances and opportunities

Gao

Zhang

et al. 2021

Comp Rev Food Sci Food Safe

118

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“…Lactobacillus bulgaricusThis bacteria adds to the distinct flavour and texture of yoghurt and is frequently employed in conjunction with Streptococcus thermophilus in yoghurt fermentation. It generates lactic acid and other chemicals that improve yoghurt preservation and stop the growth of organisms that cause spoiling(Zhao et al, 2021).…”

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confidence: 99%

Yogurt: A spoonful of wellness for every body

Talib,

Samad,

Shah

et al. 2024

Food Life

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Yogurt has surged due to its nutritional value, sensory characteristics, and probiotic benefits.Yogurt is produced by starter culture consisting of Streptococcus thermophilus and Lactobacillus bulgaricus. Set and stirred yogurt are the two main types of yogurts. It can also be available in flavored form with food additives (Moringa leaf powder, grape seeds, date palm, essential oils, and honey) that increase its functionality and nutraceutical characteristics. It is a bio-available source of essential amino acids, vitamins (D, B6, and B12), riboflavin, and calcium. Additionally, yogurt prevents gastrointestinal diseases (Crohn's disease, ulcerative colitis), inflammatory bowel disease (IBD), type-2 diabetes, osteoporosis, obesity, and high blood pressure. Due to its various health benefits, consumer demand for yogurt has been raised, resulting in the fastest-growing dairy sector in the world market. Adding herbs and their additives like oils could improve nutraceutical properties, food safety, and biopreservation and benefit consumers' health (Talib et al., 2024). This review article scrutinizes the presence of beneficial strains in yogurt and other dairy products. This review also discusses the different types of yogurts, the manufacturing process of yogurt, health benefits including nutraceutical and rheological characteristics, and natural additives that increase the quality of yogurt, and highlights recent advancements in this regard.

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