Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt

Tian, Huaixiang; Shen, Yongbo; Yu, Haiyan; He, Yujie; Chen, Chen

doi:10.1111/1750-3841.13779

Cited by 74 publications

(69 citation statements)

References 38 publications

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“…This phenomenon may be related to the inhibitory effect of L. paracasei on the proliferation of L. delbrueckii ssp. bulgaricus (the main acid producer), which is in accordance with the findings of Tian et al (), who reported the reduced stability of yoghurt starters during co‐fermentation with probiotics.…”

Section: Resultssupporting

confidence: 92%

Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics

Khaledabad

Ghasempour

Kia

et al. 2019

Int J of Dairy Tech

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In this study, using a central composite design, the effects of addition of Spirulina platensis and Zedo gum to plain and probiotic yoghurt samples were investigated during storage. Lactobacillus paracasei proliferation was directly dependent on the addition of microalgae and was inversely affected by storage time. Probiotic samples containing S. platensis showed the highest antioxidative activity. Maximum stability was obtained at higher amounts of Zedo gum, while organoleptic and rheological attributes improved at 0.25% Zedo gum. Given the importance of probiotic viability, supplementation of probiotic yoghurt with Zedo gum/S. platensis may be consideredas a novel nutraceutical formulation.

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Section: Resultssupporting

confidence: 92%

Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics

Khaledabad

Ghasempour

Kia

et al. 2019

Int J of Dairy Tech

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show abstract

“…The gas chromatography-mass spectrometry (GC-MS) analytical method used in this method was reported in our previous study (Tian, Shen, Yu, He, & Chen, 2017). Briefly, the samples were magnetically stirred and homogenized in a flavor isolation apparatus for 40 min at 55°C.…”

Section: Determination Of Volatile Compoundsmentioning

confidence: 99%

Screening of aroma‐producing lactic acid bacteria and their application in improving the aromatic profile of yogurt

et al. 2019

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The development of yogurt flavor is a complicated and dynamic biochemical process. In addition to traditional starter cultures, adjunct cultures could also make significant contributions to the flavor profiles of yogurt. In the current study, two Lactobacillus plantarum strains (1‐33 and 1‐34) were isolated based on their abilities to produce acetaldehyde and diacetyl. In co‐fermentation with traditional starters, these isolated strains were able to maintain viability without affecting the yogurt’s acidification profiles. Furthermore, they positively influenced the aroma quality of the yogurt samples. They promoted the formation of volatile metabolites, especially acetaldehyde, diacetyl, and acetoin, which are recognized as characteristic compounds. The results of this work provide novel knowledge about the contributions of isolated strains on the flavor profiles of yogurt, which will help to improve the organoleptic properties of the final products. Practical applications Using lactic acid bacteria (LAB) as adjunct cultures co‐fermented with traditional yogurt starter cultures can increase the quantities of flavor compounds in yogurt. This study enriches our understanding of the effects of adjunct cultures on yogurt flavor. Researchers and manufacturers that specialize in yogurt making can use the results of this study to improve the aromatic profile and organoleptic quality of yogurt.

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“…Solid-phase microextraction gas chromatography-mass spectrometry (SPME/GC-MS; American Agilent Co., Ltd., Palo Alto, CA, United States) was used to extract and detect volatile compounds in the cheese (Tian et al, 2017;Mugampoza et al, 2019).…”

Section: Determination Of Volatile Compoundsmentioning

confidence: 99%

Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation

Huang

Zheng

et al. 2020

Front. Microbiol.

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Kazak cheese is a traditional dairy product fermented by lactic acid bacteria (LAB) in Xinjiang. To investigate the LAB in Kazak cheese and their contributions to cheese fermentation, four representative LAB, Streptococcus thermophilus B8, Lactobacillus helveticus B6, Weissella confusa B14, and Lactobacillus rhamnosus B10, were isolated from Kazak cheese and subsequently used to ferment cheeses, which were named StC, LhC, WcC, and LrC, respectively. The result showed that most of the physical and chemical indicators had no significant difference, except for moisture and fat. W. confusa B14 was beneficial to the production of amino acids, whereas S. thermophilus B8 promoted the formation of organic acids and contributed to formation ideal texture property. Furthermore, the four cheeses all possessed a strong fruity aroma, with brandy, sweet, herbaceous, pungent, and fatty aromas being the most prominent in WcC. This is because L. helveticus B6 produced a high concentration of hexanal, nonanal, octanal, 3-methylbutanoic acid, ethyl acetate, ethyl butanoate, isoamyl acetate, and ethyl hexanoate in LhC. Research on the fermentation mechanism of LAB in cheese will provide a theoretical basis for the quality control and industrial production of Kazak cheese.

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Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt

Cited by 74 publications

References 38 publications

Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics

Probiotic yoghurt functionalised with microalgae and Zedo gum: chemical, microbiological, rheological and sensory characteristics

Screening of aroma‐producing lactic acid bacteria and their application in improving the aromatic profile of yogurt

Investigation of the Lactic Acid Bacteria in Kazak Cheese and Their Contributions to Cheese Fermentation

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