Effects of Bifidobacterium animalis subsp. lactis Combined with Traditional Starter Culture on the Quality Characteristics of Fermented Cow Milk and Yak Milk
To evaluate the effects of different starter cultures and different fermentation substrates on the quality of fermented milk, the samples were prepared with Bifidobacterium animalis subsp. lactis (Ba) in co-cultures with traditional yogurt starter cultures (SL), and the acidification profile, viable...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-09-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110167 |
| _version_ | 1827822262591422464 |
|---|---|
| author | Kun PAN Hanshuanglu CHEN Haidong ZHOU Binxu LIAO Qiaoyan LI Shanhu TANG Sining LI Liang LIU |
| author_facet | Kun PAN Hanshuanglu CHEN Haidong ZHOU Binxu LIAO Qiaoyan LI Shanhu TANG Sining LI Liang LIU |
| author_sort | Kun PAN |
| collection | DOAJ |
| description | To evaluate the effects of different starter cultures and different fermentation substrates on the quality of fermented milk, the samples were prepared with Bifidobacterium animalis subsp. lactis (Ba) in co-cultures with traditional yogurt starter cultures (SL), and the acidification profile, viable bacteria count, water-holding capacity, proteolytic activity, rheological property, physical stability, microstructure, volatiles and sensory characteristic of fermented cow milk, fermented yak milk and fermented milk mixtures of cow to yak milk ratios of 1:1 were investigated. The results showed that for the same fermentation substrates, Ba-SL significantly improved the acidification property and viable bacteria count of fermented milk (P<0.05), and increased the proteolytic activity of fermented cow milk, yak milk and mixed milk at the first day by 0.026, 0.025 and 0.016 compared with SL alone, respectively. Furthermore, Ba-SL improved the gel network structure, volatiles, and sensory quality of fermented milk. However, the co-cultures of Ba-SL had no significant effect on the physical stability of fermented milk (P>0.05). Ba-SL significantly enhanced the water-holding capacity of fermented cow milk and fermented mixed milk (P<0.05), and there was a higher water-holding capacity in fermented mixed milk in comparison to fermented cow milk and fermented yak milk during the whole refrigeration period, with the largest values of water-holding capacity being 45.68% on the 7 d. SL starter in conjunction with Ba increased the viscoelasticity of fermented yak milk, but decreased the viscoelasticity of fermented cow milk and fermented mixed milk compared to the single-culture of SL. For the same starter cultures, the acidification property, viable bacteria count, physical stability, and sensory score of fermented cow milk were significantly higher than those of the other groups (P<0.05), and the viscoelasticity of fermented yak milk was the highest among the fermented milk. The water-holding capacity of fermented mixed milk was significantly higher than those of the other groups throughout the refrigeration period (P<0.05), and the gel network structure and key volatiles of fermented mixed milk was the densest and more diverse among the three fermented milk, while the proteolytic activity of fermented mixed milk was between fermented cow milk and fermented yak milk. This study suggested that Ba in co-culture with SL could improve the quality of fermented milk, and both of cow milk and mixtures of cow and yak milk were more suitable to prepare fermented milk compared to yak milk. |
| first_indexed | 2024-03-12T01:54:35Z |
| format | Article |
| id | doaj.art-c45b1778cc7c46458d4e95800c639e81 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-12T01:54:35Z |
| publishDate | 2023-09-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-c45b1778cc7c46458d4e95800c639e812023-09-08T06:41:53ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-09-01441818119210.13386/j.issn1002-0306.20221101672022110167-18Effects of Bifidobacterium animalis subsp. lactis Combined with Traditional Starter Culture on the Quality Characteristics of Fermented Cow Milk and Yak MilkKun PAN0Hanshuanglu CHEN1Haidong ZHOU2Binxu LIAO3Qiaoyan LI4Shanhu TANG5Sining LI6Liang LIU7College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, ChinaCollege of Food Science and Technology, Southwest Minzu University, Chengdu 610041, ChinaCollege of Food Science and Technology, Southwest Minzu University, Chengdu 610041, ChinaCollege of Food Science and Technology, Southwest Minzu University, Chengdu 610041, ChinaCollege of Food Science and Technology, Southwest Minzu University, Chengdu 610041, ChinaCollege of Food Science and Technology, Southwest Minzu University, Chengdu 610041, ChinaCollege of Food Science and Technology, Southwest Minzu University, Chengdu 610041, ChinaNorth Sichuan Medical Collage, Nanchong 637100, ChinaTo evaluate the effects of different starter cultures and different fermentation substrates on the quality of fermented milk, the samples were prepared with Bifidobacterium animalis subsp. lactis (Ba) in co-cultures with traditional yogurt starter cultures (SL), and the acidification profile, viable bacteria count, water-holding capacity, proteolytic activity, rheological property, physical stability, microstructure, volatiles and sensory characteristic of fermented cow milk, fermented yak milk and fermented milk mixtures of cow to yak milk ratios of 1:1 were investigated. The results showed that for the same fermentation substrates, Ba-SL significantly improved the acidification property and viable bacteria count of fermented milk (P<0.05), and increased the proteolytic activity of fermented cow milk, yak milk and mixed milk at the first day by 0.026, 0.025 and 0.016 compared with SL alone, respectively. Furthermore, Ba-SL improved the gel network structure, volatiles, and sensory quality of fermented milk. However, the co-cultures of Ba-SL had no significant effect on the physical stability of fermented milk (P>0.05). Ba-SL significantly enhanced the water-holding capacity of fermented cow milk and fermented mixed milk (P<0.05), and there was a higher water-holding capacity in fermented mixed milk in comparison to fermented cow milk and fermented yak milk during the whole refrigeration period, with the largest values of water-holding capacity being 45.68% on the 7 d. SL starter in conjunction with Ba increased the viscoelasticity of fermented yak milk, but decreased the viscoelasticity of fermented cow milk and fermented mixed milk compared to the single-culture of SL. For the same starter cultures, the acidification property, viable bacteria count, physical stability, and sensory score of fermented cow milk were significantly higher than those of the other groups (P<0.05), and the viscoelasticity of fermented yak milk was the highest among the fermented milk. The water-holding capacity of fermented mixed milk was significantly higher than those of the other groups throughout the refrigeration period (P<0.05), and the gel network structure and key volatiles of fermented mixed milk was the densest and more diverse among the three fermented milk, while the proteolytic activity of fermented mixed milk was between fermented cow milk and fermented yak milk. This study suggested that Ba in co-culture with SL could improve the quality of fermented milk, and both of cow milk and mixtures of cow and yak milk were more suitable to prepare fermented milk compared to yak milk.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110167fermented milkbifidobacterium animalis subsp. lactisco-fermentationyak milkquality characteristics |
| spellingShingle | Kun PAN Hanshuanglu CHEN Haidong ZHOU Binxu LIAO Qiaoyan LI Shanhu TANG Sining LI Liang LIU Effects of Bifidobacterium animalis subsp. lactis Combined with Traditional Starter Culture on the Quality Characteristics of Fermented Cow Milk and Yak Milk Shipin gongye ke-ji fermented milk bifidobacterium animalis subsp. lactis co-fermentation yak milk quality characteristics |
| title | Effects of Bifidobacterium animalis subsp. lactis Combined with Traditional Starter Culture on the Quality Characteristics of Fermented Cow Milk and Yak Milk |
| title_full | Effects of Bifidobacterium animalis subsp. lactis Combined with Traditional Starter Culture on the Quality Characteristics of Fermented Cow Milk and Yak Milk |
| title_fullStr | Effects of Bifidobacterium animalis subsp. lactis Combined with Traditional Starter Culture on the Quality Characteristics of Fermented Cow Milk and Yak Milk |
| title_full_unstemmed | Effects of Bifidobacterium animalis subsp. lactis Combined with Traditional Starter Culture on the Quality Characteristics of Fermented Cow Milk and Yak Milk |
| title_short | Effects of Bifidobacterium animalis subsp. lactis Combined with Traditional Starter Culture on the Quality Characteristics of Fermented Cow Milk and Yak Milk |
| title_sort | effects of bifidobacterium animalis subsp lactis combined with traditional starter culture on the quality characteristics of fermented cow milk and yak milk |
| topic | fermented milk bifidobacterium animalis subsp. lactis co-fermentation yak milk quality characteristics |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110167 |
| work_keys_str_mv | AT kunpan effectsofbifidobacteriumanimalissubsplactiscombinedwithtraditionalstartercultureonthequalitycharacteristicsoffermentedcowmilkandyakmilk AT hanshuangluchen effectsofbifidobacteriumanimalissubsplactiscombinedwithtraditionalstartercultureonthequalitycharacteristicsoffermentedcowmilkandyakmilk AT haidongzhou effectsofbifidobacteriumanimalissubsplactiscombinedwithtraditionalstartercultureonthequalitycharacteristicsoffermentedcowmilkandyakmilk AT binxuliao effectsofbifidobacteriumanimalissubsplactiscombinedwithtraditionalstartercultureonthequalitycharacteristicsoffermentedcowmilkandyakmilk AT qiaoyanli effectsofbifidobacteriumanimalissubsplactiscombinedwithtraditionalstartercultureonthequalitycharacteristicsoffermentedcowmilkandyakmilk AT shanhutang effectsofbifidobacteriumanimalissubsplactiscombinedwithtraditionalstartercultureonthequalitycharacteristicsoffermentedcowmilkandyakmilk AT siningli effectsofbifidobacteriumanimalissubsplactiscombinedwithtraditionalstartercultureonthequalitycharacteristicsoffermentedcowmilkandyakmilk AT liangliu effectsofbifidobacteriumanimalissubsplactiscombinedwithtraditionalstartercultureonthequalitycharacteristicsoffermentedcowmilkandyakmilk |