EPS-Producing <i>Lactobacillus</i> <i>plantarum</i> <i>MC5</i> as a Compound Starter Improves Rheology, Texture, and Antioxidant Activity of Yogurt during Storage
This study evaluated the effects of probiotic <i>Lactobacillus plantarum</i> <i>MC5</i> on the quality, antioxidant activity, and storage stability of yogurt, to determine its possible application as a starter in milk fermentation. Four groups of yogurt were made with differe...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/11/1660 |
| _version_ | 1797493394976538624 |
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| author | Xuefang Zhao Qi Liang |
| author_facet | Xuefang Zhao Qi Liang |
| author_sort | Xuefang Zhao |
| collection | DOAJ |
| description | This study evaluated the effects of probiotic <i>Lactobacillus plantarum</i> <i>MC5</i> on the quality, antioxidant activity, and storage stability of yogurt, to determine its possible application as a starter in milk fermentation. Four groups of yogurt were made with different proportions of probiotic <i>L. plantarum</i> <i>MC5</i> and commercial starters. The yogurt samples’ rheological properties, texture properties, antioxidant activity, storage stability, and exopolysaccharides (EPS) content during storage were determined. The results showed that 2:1 and 1:1 yogurt samples (supplemented with <i>L. plantarum</i> <i>MC5</i>) attained the highest EPS content (982.42 mg/L and 751.71 mg/L) during storage. The apparent viscosity, consistency, cohesiveness, and water holding capacity (WHC) of yogurt samples supplemented with <i>L. plantarum</i> <i>MC5</i> were significantly higher than those of the control group (<i>p</i> < 0.05). Further evaluation of antioxidant activity revealed that yogurt samples containing <i>MC5</i> starter significantly increased in DPPH, ABTS, OH, and ferric iron-reducing power. The study also found that adding <i>MC5</i> can promote the growth of <i>Streptococcus thermophilus</i>. Therefore, yogurt containing <i>L. plantarum</i> <i>MC5</i> had favorable rheological properties, texture, and health effects. The probiotic <i>MC5</i> usage in milk fermentation showed adequate potential for industrial application. |
| first_indexed | 2024-03-10T01:19:26Z |
| format | Article |
| id | doaj.art-d55d82bc37034280b86dceb828a8caea |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T01:19:26Z |
| publishDate | 2022-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d55d82bc37034280b86dceb828a8caea2023-11-23T14:03:52ZengMDPI AGFoods2304-81582022-06-011111166010.3390/foods11111660EPS-Producing <i>Lactobacillus</i> <i>plantarum</i> <i>MC5</i> as a Compound Starter Improves Rheology, Texture, and Antioxidant Activity of Yogurt during StorageXuefang Zhao0Qi Liang1Functional Dairy Products Engineering Laboratory of Gansu Province, College of Food Science and Engineering, Gansu Agricultural University, Anning District, Lanzhou 730070, ChinaFunctional Dairy Products Engineering Laboratory of Gansu Province, College of Food Science and Engineering, Gansu Agricultural University, Anning District, Lanzhou 730070, ChinaThis study evaluated the effects of probiotic <i>Lactobacillus plantarum</i> <i>MC5</i> on the quality, antioxidant activity, and storage stability of yogurt, to determine its possible application as a starter in milk fermentation. Four groups of yogurt were made with different proportions of probiotic <i>L. plantarum</i> <i>MC5</i> and commercial starters. The yogurt samples’ rheological properties, texture properties, antioxidant activity, storage stability, and exopolysaccharides (EPS) content during storage were determined. The results showed that 2:1 and 1:1 yogurt samples (supplemented with <i>L. plantarum</i> <i>MC5</i>) attained the highest EPS content (982.42 mg/L and 751.71 mg/L) during storage. The apparent viscosity, consistency, cohesiveness, and water holding capacity (WHC) of yogurt samples supplemented with <i>L. plantarum</i> <i>MC5</i> were significantly higher than those of the control group (<i>p</i> < 0.05). Further evaluation of antioxidant activity revealed that yogurt samples containing <i>MC5</i> starter significantly increased in DPPH, ABTS, OH, and ferric iron-reducing power. The study also found that adding <i>MC5</i> can promote the growth of <i>Streptococcus thermophilus</i>. Therefore, yogurt containing <i>L. plantarum</i> <i>MC5</i> had favorable rheological properties, texture, and health effects. The probiotic <i>MC5</i> usage in milk fermentation showed adequate potential for industrial application.https://www.mdpi.com/2304-8158/11/11/1660<i>Lactobacillus plantarum MC5</i>exopolysaccharide (EPS)yogurtrheological propertiesantioxidant activity |
| spellingShingle | Xuefang Zhao Qi Liang EPS-Producing <i>Lactobacillus</i> <i>plantarum</i> <i>MC5</i> as a Compound Starter Improves Rheology, Texture, and Antioxidant Activity of Yogurt during Storage Foods <i>Lactobacillus plantarum MC5</i> exopolysaccharide (EPS) yogurt rheological properties antioxidant activity |
| title | EPS-Producing <i>Lactobacillus</i> <i>plantarum</i> <i>MC5</i> as a Compound Starter Improves Rheology, Texture, and Antioxidant Activity of Yogurt during Storage |
| title_full | EPS-Producing <i>Lactobacillus</i> <i>plantarum</i> <i>MC5</i> as a Compound Starter Improves Rheology, Texture, and Antioxidant Activity of Yogurt during Storage |
| title_fullStr | EPS-Producing <i>Lactobacillus</i> <i>plantarum</i> <i>MC5</i> as a Compound Starter Improves Rheology, Texture, and Antioxidant Activity of Yogurt during Storage |
| title_full_unstemmed | EPS-Producing <i>Lactobacillus</i> <i>plantarum</i> <i>MC5</i> as a Compound Starter Improves Rheology, Texture, and Antioxidant Activity of Yogurt during Storage |
| title_short | EPS-Producing <i>Lactobacillus</i> <i>plantarum</i> <i>MC5</i> as a Compound Starter Improves Rheology, Texture, and Antioxidant Activity of Yogurt during Storage |
| title_sort | eps producing i lactobacillus i i plantarum i i mc5 i as a compound starter improves rheology texture and antioxidant activity of yogurt during storage |
| topic | <i>Lactobacillus plantarum MC5</i> exopolysaccharide (EPS) yogurt rheological properties antioxidant activity |
| url | https://www.mdpi.com/2304-8158/11/11/1660 |
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