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Food Science and Human Wellness 2022, 11(2): 323-331 https://doi.org/10.1016/j.fshw.2021.11.006
Research Article | Open Access | Issue | Published: 25 November 2021

Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3

Show Author's Information Fengxuan Langa,  Jianzhu Wena,  Zhen Wua ( ),  Daodong Pana,b( ),  Linjun Wangc
Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
School of Food Science & Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, China
Qingyunshan Pharmaceutical, Guangdong, Guangzhou 512000, China
Keywords:
Volatile organic compounds, Lactobacillus plantarum, Flavor profiles, Sensory profiles, Fatty acid
Cite this article:
Lang F, Wen J, Wu Z, et al. Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3. Food Science and Human Wellness, 2022, 11(2): 323-331. https://doi.org/10.1016/j.fshw.2021.11.006
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Abstract Full text About this article

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.


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About this article

Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3

Show Author's information Fengxuan Langa, Jianzhu Wena, Zhen Wua ( ), Daodong Pana,b( ), Linjun Wangc
Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
School of Food Science & Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, China
Qingyunshan Pharmaceutical, Guangdong, Guangzhou 512000, China

Abstract

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.

Keywords: Volatile organic compounds, Lactobacillus plantarum, Flavor profiles, Sensory profiles, Fatty acid

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Publication history

Received: 25 April 2020
Revised: 17 November 2020
Accepted: 27 December 2020
Published: 25 November 2021
Issue date: March 2022

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© 2022 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

Acknowledgements

Acknowledgements

This work was supported by the National Natural Science Foundation of China [32072192, 31901668, 31671869], Key Research and Development Project of Zhejiang Province [2020C02042], the Natural Science Foundation of Zhejiang Province [LY19C200005], the Natural Science Foundation of Ningbo (202003N4129), the Open Project Program of the First-Class Bioengineering Disciplines in Zhejiang Province [KF2020007], the Graduate General Program of the Education Department in Zhejiang Province [Y202045625] and the K. C. Wong Magna Fund in Ningbo University.

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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