Role of lactic acid bacteria on the yogurt flavour: A review

Chen, Chen; Zhao, Shanshan; Hao, Ge‐Fei; Yu, Haiyan; Tian, Huaixiang; Zhao, Guozhong

doi:10.1080/10942912.2017.1295988

Cited by 298 publications

(239 citation statements)

References 82 publications

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“…As to overall acceptability, FM6 received the highest score and FM4 received the lowest score. Even though the production of acetic acid by bifidobacteria could influence the acceptance by consumers, improved fermentation process may diminish the effect, furthermore, bifidobacteria could contribute to the formation of acetaldehyde and acetoin, which is an important flavour compound in fermented milk (Zareba et al ., ; Chen et al ., ). Taking these into account, the ropy‐EPS producing strain YS108R could be a potential starter synergistically used with standard yogurt bacteria and improve the sensory characteristics of fermented milk.…”

Section: Resultsmentioning

confidence: 97%

Ropy exopolysaccharide‐producing Bifidobacterium longum YS108R as a starter culture for fermented milk

Yang

Stanton

Ross

et al. 2018

Int J of Food Sci Tech

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Bifidobacteria are generally inferior compared to traditional starter lactic acid bacteria (LAB) in terms of fermentation properties. The results of this study showed that the use of a ropy EPS producing strain Bifidobacterium longum YS108R during fermentation improved the physicochemical properties of fermented milk, including decreased whey syneresis and increased water-holding capacity and apparent viscosity, however, another non-ropy EPS producing strain B. longum C11A10B did not exert such effects. Furthermore, we found that synergistically fermented milk with YS108R and commercial starter could reduce the production of acetic acid, a metabolite of bifidobacteria, and scored better in terms of sensory evaluation, especially with regards to mouthfeel texture. Comparative genomic analysis revealed a single mutation in the protein-tyrosine kinase gene of strain YS108R, which may relate to ropy phenotype. Our results indicate that ropy-EPS producing B. longum YS108R is suitable as an adjunct culture for the manufacture of novel fermented dairy products.

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Section: Resultsmentioning

confidence: 97%

Ropy exopolysaccharide‐producing Bifidobacterium longum YS108R as a starter culture for fermented milk

Yang

Stanton

Ross

et al. 2018

Int J of Food Sci Tech

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“…Most probiotics are classified in the category of lactic acid‐producing bacteria and are normally consumed in the form of yogurt, fermented milk products, or other fermented foods. Lactobacillus and Bifidobacterium genera are most widely used probiotics, and various species of them are formulated in most probiotic products (Chen et al, ). The viability and stability of probiotics are of utmost importance during product shelf life to ensure the minimum satisfactory level at the time of consumption so as to achieve the claimed health benefits (Mattila‐Sandholm et al, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of Auricularia auricula aqueous extract on survival of Lactobacillus acidophilus La‐5 and Bifidobacterium bifidum Bb‐12 and on sensorial and functional properties of synbiotic yogurt

Faraki

Noori

Gandomi

et al. 2020

Food Science & Nutrition

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The effect of Auricularia auricula aqueous extract (AAE) on the survival of Lactobacillus acidophilus La‐5 and Bifidobacterium bifidum Bb‐12, and on chemical and sensory properties of yogurt was investigated during 28 days of storage at 4°C. The use of 0.05% of AAE improved the survival of L. acidophilus La‐5 and B. bifidum Bb‐12 about 0.35 and 0.58 log CFU/g, respectively. However, AAE in 0.1% concentration enhanced the survival of L. acidophilus La‐5 and B. bifidum Bb‐12 about 0.43 and 0.51 log CFU/g, respectively. Moreover, 0.1% concentration of AAE drastically increased antioxidant activity and total phenolic content to 115.30 mg BHT eq./kg and 1,057.6 mg Gallic acid/kg after 28 days, respectively. Addition of AAE to the yogurt significantly decreased sensorial acceptance while increased syneresis compared to the control group (p < .05). In conclusion, the results of this study showed that addition of AAE improved probiotic protection and functional properties of the yogurt recommending its application in symbiotic yogurt.

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“…Meanwhile bio-yogurt or probiotic yogurt is supplemented with probiotic strains such as Bifidobacterium and Lb. acidophilus that are claimed to have numerous health benefits and should remain live at adequate numbers (Chen et al, 2017;Fazilah et al, 2018). Yogurt is considered as the most popular vehicle for the delivery of probiotics for the consumers (Lourens-Hattingh & Viljoen, 2001).…”

Section: Introductionmentioning

confidence: 99%

Effects of pine honey on the physicochemical, microbiological and sensory properties of probiotic yoghurt

Çoşkun

Dirican

2019

Food Sci. Technol

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On this study, physicochemical, microbiological and sensory properties of probiotic yoghurt samples added different rates (2%, 4% and 6%) of pine honey on days 1, 7, 14, 21 of refrigerated storage were investigated. pH, serum separation values, water holding capacity decreased and titratable acidity increased with increasing the ratio of the added honey during the storage. Lactobacillus. delbrueckii ssp. bulgaricus and Lactobacillus acidophilus counts were statistically significantly (P<0.01) lower than control samples in honey added yoghurt samples from the beginning to the end of storage. Streptococcus thermophilus counts did not change much during storage and were higher than control samples in yoghurt samples with honey from the beginning. The brightness (L*) decreased with increasing honey ratio. The a * and b * values of all honey-added yoghurt samples were higher than those without honey. Although yoghurt with 2% pine honey had the same points as the yoghurt with 4% pine honey in terms of some sensory properties, it was the most liked yoghurt. For people who do not like to consume plain yoghurt, honey added yogurt can be a good alternative functional food. Producers should produce formulations for this type of yogurt and the consumption of yogurt should be increased.

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Role of lactic acid bacteria on the yogurt flavour: A review

Cited by 298 publications

References 82 publications

Ropy exopolysaccharide‐producing Bifidobacterium longum YS108R as a starter culture for fermented milk

Ropy exopolysaccharide‐producing Bifidobacterium longum YS108R as a starter culture for fermented milk

Effect of Auricularia auricula aqueous extract on survival of Lactobacillus acidophilus La‐5 and Bifidobacterium bifidum Bb‐12 and on sensorial and functional properties of synbiotic yogurt

Effects of pine honey on the physicochemical, microbiological and sensory properties of probiotic yoghurt

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