Collaborative Innovation Center for Genetics and Development, State Key Laboratory of Genetic Engineering, Department of Microbiology, School of Life Sciences, Fudan University, Shanghai 200438, China.
Laboratory of Molecular Immunology, State Key Laboratory of Genetic Engineering, School of Life Sciences, Fudan University, Shanghai 200438, China.
Molecules. 2023 Jul 6;28(13):5242. doi: 10.3390/molecules28135242.
Yak yogurt, which is rich in microorganisms, is a naturally fermented dairy product prepared with ancient and modern techniques by Chinese herdsmen in the Qinghai-Tibet Plateau. The objective of this research was to assess the impact of and starter cultures on the quality and shelf life of yak yogurt, as well as the genetic stability across multiple generations, in comparison to commercially available plain yogurt and peach oat flavor yogurt. Following that, the samples were evenly divided into four treatment groups denoted as T1 (treatment 1), T2, T3, and T4, with each group employing a distinct source of yogurt formulation. T1 included , T2 comprised , T3 consisted of plain yogurt, and T4 represented peach oat yogurt flavor. The findings indicate that T1 yogurt consistently presents a lower pH and higher acidity compared to the other three yogurt types throughout the entire generation process. Moreover, the fat content in all generations of the four yogurt types exceeds the national standard of 3.1 g/100 g, while the total solid content shows a tendency to stabilize across generations. The protein content varies significantly among each generation, with T1 and T4 yogurt indicating higher levels compared to the T2 and T3 yogurt groups. In terms of overall quality, T1 and T4 yogurt are superior to T2 and T3 yogurt, with T1 yogurt being the highest in quality among all groups. The findings revealed that the inclusion of led to enhanced flavor, texture, and genetic stability in yak yogurt. This study will serve as a valuable source of data, support, and methodology for the development and screening of compound starters to be utilized in milk fermentation in future research and applications.
牦牛酸奶是一种富含微生物的天然发酵乳制品，由中国青藏高原的牧民采用传统和现代技术制作而成。本研究旨在评估 和 发酵剂对牦牛酸奶的质量和保质期的影响，以及与市售普通酸奶和桃麦风味酸奶相比在多代遗传稳定性。然后，将样品平均分成四个处理组，分别记为 T1（处理 1）、T2、T3 和 T4，每组采用不同的酸奶配方来源。T1 包括 ，T2 包括 ，T3 由普通酸奶组成，T4 代表桃麦酸奶风味。研究结果表明，在整个世代过程中，T1 酸奶的 pH 值始终低于其他三种酸奶类型，酸度更高。此外，四种酸奶类型的所有世代的脂肪含量均超过 3.1g/100g 的国家标准，而总固体含量在各世代均有稳定的趋势。四种酸奶类型的蛋白质含量在各世代之间差异显著，T1 和 T4 酸奶的蛋白质含量高于 T2 和 T3 酸奶组。就整体质量而言，T1 和 T4 酸奶优于 T2 和 T3 酸奶，其中 T1 酸奶在所有组中质量最高。研究结果表明，添加 可提高牦牛酸奶的风味、质地和遗传稳定性。本研究将为未来的研究和应用中用于牛奶发酵的复合发酵剂的开发和筛选提供有价值的数据、支持和方法。
