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J Sci Food Agric

Title:		Influence of commercial starter culture on fermentation dynamics and quality characteristics of yogurts obtained with different formulations
Author(s):		Venica CI; Wolf IV; Beret MV; Bergamini CV; Burns P; Binetti A; Perotti MC;
Address:		"Instituto de Lactologia Industrial (INLAIN), Universidad Nacional del Litoral (UNL)/Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET), Facultad de Ingenieria Quimica (FIQ), Santa Fe, Argentina. Catedra de Microbiologia General, Facultad de Bioquimica y Ciencias Biologicas (FBCB), Universidad Nacional del Litoral (UNL), Santa Fe, Argentina"
Journal Title:		J Sci Food Agric
Year:		2023
Volume:		20220819
Issue:		2
Page Number:		569 - 575
DOI:		10.1002/jsfa.12168
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: Four commercial starter cultures containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (S1, S2, S3 and S4; S3 also contained Limosilactobacillus fermentum) were compared for fermentation, volatile flavor compounds, physicochemical parameters and microbiology, in yogurt prepared from three milk base formulations with increased protein (B1, B2 and B3). RESULTS: The fermentation patterns differed among starters, with Yoflex Mild 1.0 (S4) and SLB95 (S2) showing the longest fermentation time, depending on the formulation. At 21 days, S. thermophilus counts were similar among starters and higher than 8.52 log CFU mL(-1) , for all yogurts. The highest counts (6.86 log CFU mL(-1) ) for L. delbrueckii subsp. bulgaricus was found for S2 yogurts made from whey protein hydrolysate (B3). Minor water-holding capacity was detected for YF-L811 (S1) yogurts. Yoflex Harmony 1.0 (S3) starter containing Lim. fermentum produced a distinctive volatile profile characterized by aldehydes with respect to yogurts prepared with S1, S2 and S4, which were characterized by ketones. CONCLUSION: Results indicate the usefulness of carrying out studies similar to the present one to select the most appropriate process conditions depending on the desired product. (c) 2022 Society of Chemical Industry"
Keywords:		Yogurt Fermentation *Lactobacillus delbrueckii Streptococcus thermophilus *Limosilactobacillus fermentum carbohydrates and organic acids commercial starter cultures microbiology physicochemical parameters volatile compounds yogurt process optimization;
Notes:		"MedlineVenica, Claudia I Wolf, Irma V Beret, Maria V Bergamini, Carina V Burns, Patricia Binetti, Ana Perotti, Maria C eng Project PUE (N degrees 22920160100023)/Consejo Nacional de Investigaciones Cientificas y Tecnologicas (CONICET, Argentine)/ England 2022/12/06 J Sci Food Agric. 2023 Jan 30; 103(2):569-575. doi: 10.1002/jsfa.12168. Epub 2022 Aug 19"