Effect of mixed fermentation by three strains of lactic acid bacteria on the quality of fermented milk
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.
NETL
NSTL
万方数据
