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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Autores principales:	Fengxuan Lang, Jianzhu Wen, Zhen Wu, Daodong Pan, Linjun Wang
Formato:	article
Lenguaje:	EN
Publicado:	KeAi Communications Co., Ltd. 2022
Materias:	Lactobacillus plantarum Flavor profiles Volatile organic compounds Sensory profiles Fatty acid Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/dc3d60fd088047519015535581681ccd
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spelling	oai:doaj.org-article:dc3d60fd088047519015535581681ccd2021-11-28T04:31:51ZEvaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A32213-453010.1016/j.fshw.2021.11.006https://doaj.org/article/dc3d60fd088047519015535581681ccd2022-03-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2213453021001026https://doaj.org/toc/2213-4530Lactic 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.Fengxuan LangJianzhu WenZhen WuDaodong PanLinjun WangKeAi Communications Co., Ltd.articleLactobacillus plantarumFlavor profilesVolatile organic compoundsSensory profilesFatty acidNutrition. Foods and food supplyTX341-641ENFood Science and Human Wellness, Vol 11, Iss 2, Pp 323-331 (2022)
institution	DOAJ
collection	DOAJ
language	EN
topic	Lactobacillus plantarum Flavor profiles Volatile organic compounds Sensory profiles Fatty acid Nutrition. Foods and food supply TX341-641
spellingShingle	Lactobacillus plantarum Flavor profiles Volatile organic compounds Sensory profiles Fatty acid Nutrition. Foods and food supply TX341-641 Fengxuan Lang Jianzhu Wen Zhen Wu Daodong Pan Linjun Wang Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3
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
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
title	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_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_sort	evaluation of probiotic yoghurt by the mixed culture with lactobacillus plantarum a3
publisher	KeAi Communications Co., Ltd.
publishDate	2022
url	https://doaj.org/article/dc3d60fd088047519015535581681ccd
work_keys_str_mv	AT fengxuanlang evaluationofprobioticyoghurtbythemixedculturewithlactobacillusplantaruma3 AT jianzhuwen evaluationofprobioticyoghurtbythemixedculturewithlactobacillusplantaruma3 AT zhenwu evaluationofprobioticyoghurtbythemixedculturewithlactobacillusplantaruma3 AT daodongpan evaluationofprobioticyoghurtbythemixedculturewithlactobacillusplantaruma3 AT linjunwang evaluationofprobioticyoghurtbythemixedculturewithlactobacillusplantaruma3
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Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3

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