Effects of Different Combinations of Lactobacillus bulgaricus and Streptococcus thermophilus S10 on the Properties of Fermented Milk

被引：0

作者：

Sun Y. ^{[1
]}

Shi J. ^{[1
]}

Li J. ^{[1
]}

Liu J. ^{[1
]}

Yang Z. ^{[1
]}

Yang S. ^{[1
]}

Bai M. ^{[1
]}

Wang J. ^{[1
]}

Zhang H. ^{[1
]}

机构：

[1] Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot

来源：

Journal of Chinese Institute of Food Science and Technology | 2023年 / 23卷 / 10期

关键词：

fermented milk; Lactobacillus bulgaricus; Streptococcus thermophilus;

D O I：

10.16429/j.1009-7848.2023.10.021

中图分类号：

学科分类号：

摘要：

Streptococcus thermophilus S10 was isolated from naturally fermented milk in Qinghai region, and has good weak post-acidification ability and fermentation characteristics. In this study, 4 strains of Lactobacillus bulgaricus IMAU20450, IMAU95110, IMAU62091 and IMAU62161, isolated from traditional fermented milk and yogurt in different countries, were compounded with Streptococcus thermophilus S10 to form a starter (A, B, C and D), and commercial starter (E) as the control group. The microrheological properties of the fermentation process were studied by multi-frequency diffusion spectroscopy, the storage stability and post-acidification were comprehensively evaluated. The results showed that the solid liquid balance value of group A fermented milk was the lowest during the fermentation process, while the coefficient of viscosity and elasticity factor were higher than those of group B, C, and D fermented milk, indicating that group A fermented milk formed structure with higher strength. During storage at 4 °C for 21 days, the hardness of groups A and C had no difference with the control group, and were significantly greater than those of the other experimental groups (P<0.05). The acidification evaluation after 14 days of storage at 25 °C found that the pH value and titratable acidity of the fermented milk in groups B and D were lower than and greater than those in the other groups, respectively (P<0.05), while the fermented milk in groups A and C had no significant difference with the control group. Between groups A and C indicated that the starter in groups A and C had weak post-acid properties. At the same time, the sensory evaluation scores of groups A and C were the highest. In conclusion, when Lactobacillus bulgaricus IMAU20450 and IMAU62091 were compounded with Streptococcus thermophilus S10 respectively, the fermentation and storage characteristics of yogurt were better, and they had further in -depth research value and better application prospects, which provided material basis and data reference for the development of lactic acid bacteria starter. © 2023 Chinese Institute of Food Science and Technology. All rights reserved.

引用

页码：206 / 215

页数：9

共 32 条

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