State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
Wuxi People's Hospital Afliated to Nanjing Medical University, Wuxi, Jiangsu 214122, PR China.
Food Res Int. 2022 Oct;160:111398. doi: 10.1016/j.foodres.2022.111398. Epub 2022 May 28.
The effects of Bacillus coagulans GBI-30, 6086 (BC30) as supplementation on yogurt fermentation and storage were investigated in this study. Over 14 d of storage at 4 °C, we monitored changes in multiple parameters, including pH, titratable acidity, bacterial level, texture profiles, volatile flavor compounds, and sensory quality. BC30 supplementation improved fermented milk acidification and proteolysis. The bacterial level was significantly higher at the fermentation termination (5.59 log CFU/mL) than the fermentation initiation (6.86 log CFU/mL) (P < 0.05), indicating that BC30 own the potential to serve as an adjunct start culture. During the storage period, a high bacterial level of BC30 was detected. With prolonged storage, the yogurt samples supplemented with BC30 showed a decrease in firmness and an increase in viscosity. Furthermore, 12 discriminatory volatiles of BC30 fermented yogurt were detected during storage. Notably, the contents of some important diketones (2,3-butanedione and 3-hydroxy-2-butanone) increased continuously during storage, peaking at 14 d. The BC30-supplemented fermented milk had similar human sensory scores to the control group. Comparative genomic analysis between BC30 and B. coagulans-70 indicated that both these two strains showed the potentially to survive in the dairy environment. Our results will be of interest to the dairy industry to develop novel functional dairy products.
本研究探讨了凝结芽孢杆菌 GBI-30,6086（BC30）作为补充剂对酸奶发酵和储存的影响。在 4°C 下储存超过 14 天期间，我们监测了多个参数的变化，包括 pH 值、滴定酸度、细菌水平、质地特性、挥发性风味化合物和感官质量。BC30 补充剂可改善发酵乳的酸化和蛋白水解作用。发酵终止时（5.59 log CFU/mL）的细菌水平显著高于发酵开始时（6.86 log CFU/mL）（P<0.05），表明 BC30 具有作为辅助起始培养物的潜力。在储存期间，检测到 BC30 的高细菌水平。随着储存时间的延长，添加 BC30 的酸奶样品的硬度降低，黏度增加。此外，在储存过程中检测到 12 种具有鉴别力的 BC30 发酵酸奶挥发性化合物。值得注意的是，一些重要二酮（2,3-丁二酮和 3-羟基-2-丁酮）的含量在储存过程中持续增加，在第 14 天达到峰值。添加 BC30 的发酵乳与对照组具有相似的人类感官评分。BC30 和凝结芽孢杆菌-70 之间的比较基因组分析表明，这两种菌株都有可能在乳制品环境中存活。我们的研究结果将引起乳制品行业的兴趣，以开发新型功能性乳制品。
