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

作　　者：Fengxuan Lang Jianzhu Wen Zhen Wu Daodong Pan Linjun Wang 

机构地区：[1]Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang,School of Food and Pharmaceutical Sciences,Ningbo University,Ningbo 315211,China [2]School of Food Science&Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210097,China [3]Qingyunshan Pharmaceutical,Guangdong,Guangzhou 512000,China

出　　处：《Food Science and Human Wellness》2022年第2期323-331,共9页食品科学与人类健康（英文）

基　　金：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];the K.C.Wong Magna Fund in Ningbo University。

摘　　要：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),C;(unsaturated fatty acids)were also accumulated in L.plantarum A3 fermented yoghut,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 stom winch 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.

关 键 词：Lactobacillus plantarum Flavor profiles Volatile organic compounds Sensory profiles Fatty acid 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]