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J Food Sci

Title:		Effects of 4 Probiotic Strains in Coculture with Traditional Starters on the Flavor Profile of Yogurt
Author(s):		Tian H; Shen Y; Yu H; He Y; Chen C;
Address:		"Shanghai Inst. of Technology, Dept. of Food Science and Technology, Shanghai, China"
Journal Title:		J Food Sci
Year:		2017
Volume:		20170609
Issue:		7
Page Number:		1693 - 1701
DOI:		10.1111/1750-3841.13779
ISSN/ISBN:		1750-3841 (Electronic) 0022-1147 (Linking)
Abstract:		"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. rhamnosus or L. plantarum did not significantly affect the major volatile compounds, while contributions of L. casei and L. acidophilus were found in the formation of minor volatile metabolites. Electronic nose measurements exhibited a good discrimination of samples that contained different probiotics during refrigerated storage"
Keywords:		Animals Coculture Techniques Electronic Nose Fermentation Flavoring Agents/analysis/metabolism Food Microbiology Gas Chromatography-Mass Spectrometry Humans Lactobacillus acidophilus/growth & development/*metabolism Lacticaseibacillus casei/growth & devel;
Notes:		"MedlineTian, Huaixiang Shen, Yongbo Yu, Haiyan He, Yujie Chen, Chen eng 2017/06/10 J Food Sci. 2017 Jul; 82(7):1693-1701. doi: 10.1111/1750-3841.13779. Epub 2017 Jun 9"