Lactobacilli isolates as potential aroma producer starter cultures:Effects on the chemical,physical,microbial,and sensory properties of yogurt  

作　　者：Omer Faruk Celik Hasan Temiz 

机构地区：[1]Department of Food Engineering,Faculty of Agriculture,Ordu University,52200,Ordu,Turkey [2]Department of Food Engineering,Faculty of Engineering,Ondokuz Mayıs University,55139,Samsun,Turkey

出　　处：《Food Bioscience》2022年第4期455-463,共9页食品生物科学（英文）

基　　金：supported as part of the PYO.MUH.1904.17.020 research project by the Scientific Research Project Coordination Unit of Ondokuz Mayis University(Samsun,Turkey).

摘　　要：Five lactobacilli isolates from traditional yogurts and a commercial isolate(LB)were utilized for yogurt production and weekly chemical,physical,microbial,and sensory analyzes were performed during the 21-day storage period.All yogurt samples possessed similar gross compositions,and no significant difference was detected between yogurt samples in terms of acidity and syneresis rates,together with lactobacilli and streptococci counts during storage(p>0.05).All samples exhibited pseudoplastic behavior and solid-like properties.The highest complex and apparent viscosity values were determined in LB,KKC2,and EPSC2 yogurts.The EPSC2 strain has stood out,leaving the commercial culture behind,regarding acetaldehyde and acetone production while CBH4 and CBX have fallen behind others considering sensory and aromatic properties.Except for viscosity,EPSC2 and KKC2 exhibited similar or better characteristics,including sensory properties and flavor profiles,than LB.In conclusion,EPSC2 and KKC2 are recommended as potential yogurt starters.

关 键 词：ACETALDEHYDE AROMA Lactic acid bacteria Rheology Starter culture Volatile compounds 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]