Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt

• Autores: Huaixiang Tian, Yongbo Shen, Haiyan Yu, Yujie He, Chen Chen
• Localización: Journal of food science, ISSN 0022-1147, Vol. 82, Nº 7, 2017, págs. 1693-1701
• Idioma: inglés
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• Resumen

  • To study the influence of probiotics on the flavor profile of yogurt, 4 probiotics, including Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus casei, were cofermented with traditional starters. The changes of bacterial growth, acid contents and volatile compounds of yogurt were investigated during fermentation and refrigerated storage. The strains that exhibited a low growth rate in milk did not significantly affect the bacterial population dynamics, acidity, or organic acid content during fermentation and storage. However, high viability and enhancement of postacidification were clearly observed in the samples that contained strains with a high growth rate in milk, particularly L. casei. A total of 45 volatile compounds, detected in most samples, were identified by headspace solid‐phase micro‐extraction followed by gas chromatography‐mass spectrometry. Among these compounds, ketones and aldehydes were the most abundant. The presence of either L. rhamnosusor L. plantarumdid not significantly affect the major volatile compounds, while contributions of L. caseiand L. acidophiluswere found in the formation of minor volatile metabolites. Electronic nose measurements exhibited a good discrimination of samples that contained different probiotics during refrigerated storage. Probiotics can affect the types and quantities of flavor compounds in yogurt when cofermented with yogurt starters. This study will enrich the knowledge of the effects of probiotics on yogurt flavor. Research staff and manufacturing workers that specialise in yogurt‐making will benefit from this study in predicting the potential impacts of probiotics on the organoleptic quality of yogurt.