Fermentation characteristics and postacidification of yogurt by Streptococcus thermophilus CICC 6038 and Lactobacillus delbrueckii ssp. bulgaricus CICC 6047 at optimal inoculum ratio

Autor: Yuanyuan Ge, Xuejian Yu, Xiaoxin Zhao, Chong Liu, Ting Li, Shuaicheng Mu, Lu Zhang, Zhuoran Chen, Zhe Zhang, Zhiquan Song, Hongfei Zhao, Su Yao, Bolin Zhang
Jazyk: angličtina
Rok vydání: 2024
Předmět:
Zdroj: Journal of Dairy Science, Vol 107, Iss 1, Pp 123-140 (2024)
Druh dokumentu: article
ISSN: 0022-0302
2023-2381
DOI: 10.3168/jds.2023-23817
Popis: ABSTRACT: This study aimed to investigate the symbiosis between Streptococcus thermophilus CICC 6038 and Lactobacillus delbrueckii ssp. bulgaricus CICC 6047. In addition, the effect of their different inoculum ratios was determined, and comparison experiments of fermentation characteristics and storage stability of milk fermented by their monocultures and cocultures at optimal inoculum ratio were performed. We found the time to obtain pH 4.6 and ΔpH during storage varied among 6 inoculum ratios (1:1, 2:1, 10:1, 19:1, 50:1, 100:1). By the statistical model to evaluate the optimal ratio, the ratio of 19:1 was selected, which exhibited high acidification rate and low postacidification with pH values remaining between 4.2 and 4.4 after a 50-d storage. Among the 3 groups included in our analyses (i.e., the monocultures of S. thermophilus CICC 6038 [St] and Lb. bulgaricus CICC 6047 [Lb] and their cocultures [St+Lb] at 19:1), the coculture group showed higher acidification activity, improved rheological properties, richer typical volatile compounds, more desirable sensor quality after the fermentation process than the other 2 groups. However, the continuous accumulation of acetic acid during storage showed that acetic acid was more highly correlated with postacidification than d-lactic acid for the Lb group and St+Lb group. Our study emphasized the importance of selecting an appropriate bacterial consortium at the optimal inoculum ratio to achieve favorable fermentation performance and enhanced postacidification stability during storage.
Databáze: Directory of Open Access Journals
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