To investigate the impact of mixed fermentation by different strains of lactic acid bacteria on the quality of fermented milk,this study selected Lactiplantibacillus plantarum,Streptococcus thermophilus,and Lactococcus lactis as the research sub-jects.Exploration was conducted on the fermentation lactic acid degree,texture characteristics,and sensory evaluation through both single-strain and mixed-strain fermentations.Gas chromatography-mass spectrometry(GC-MS)was used for flavor compo-nent analysis of the fermented milk.The results showed that under the same fermentation time,the acidity of the mixed fermenta-tion group increased more rapidly,and the texture and sensory characteristics of the mixed fermentation group were better than those of the single-strain fermentation group.The yogurt from mixed-strain fermentation was more viscous in mouthfeel compared to the single-strain fermentation group.The GC-MS analysis indicated that there were four flavor compounds in the mixed-strain fermentation group,which are ethanol,1-pentanol,β-pinene,and cyclooctatetraene.By analyzing the volatile components of both mixed and single-strain fermented milk using the relative odor activity value(RO AV),three key flavor substances(eucalyptol,linalool,and(-)-4-terpineol)were identified,which had a great impact on the flavor formation of yoghurt.The results of this study indicated that mixed fermentation had a significant effect on the texture,sensory,and flavor characteristics of fermented milk,providing a theoretical basis for the future industrial application of these strains.
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