Huang Qian, Ye Haixiao, Yang Yangyang, Zhu Chenglin, Tang Junni
College of Pharmacy and Food, Southwest Minzu University, Chengdu 610225, China.
Foods. 2025 May 1;14(9):1607. doi: 10.3390/foods14091607.
To improve the quality and functional properties of yogurts, a multi-starters co-fermentation system was used during yogurt preparation. In this work, G232 (added at 0%, 3%, 5%, and 7%) was involved as a co-fermenter with a traditional starter ( subsp. G119 and Q019). The results showed that G232 co-fermentation could shorten the fermentation time and significantly enhance the viable counts of yogurt ( < 0.05). Moreover, the incorporation of G232 improved the water holding ability, viscosity, and texture of yogurt. Notably, the highest levels of firmness, consistency, and cohesiveness of yogurt were observed at the 5% addition level of G232. Furthermore, co-fermentation with G232 significantly enhanced the antioxidant activity of yogurt, as evidenced by increased free radical scavenging capacity and ferric ion reducing antioxidant power (FRAP) value. The intelligent sensory technology and Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) indicated that co-fermentation with G232 and a traditional starter notably altered the accumulation of aldehydes, ketones, and alcohols in yogurt. These findings suggest that co-fermentation of G232 with a traditional starter present the potential for the quality and functionality improvement of yogurt and also lay the foundation for the application of G232.
为提高酸奶的品质和功能特性，在酸奶制备过程中采用了多菌株共发酵系统。在本研究中，G232（添加量为0%、3%、5%和7%）作为共发酵剂与传统发酵剂（嗜热链球菌亚种G119和德氏乳杆菌亚种Q019）共同发酵。结果表明，G232共发酵可缩短发酵时间，并显著提高酸奶的活菌数（P<0.05）。此外，添加G232改善了酸奶的保水能力、粘度和质地。值得注意的是，在G232添加量为5%时，酸奶的硬度、稠度和内聚性达到最高水平。此外，与G232共发酵显著提高了酸奶的抗氧化活性，自由基清除能力和铁离子还原抗氧化能力（FRAP）值的增加证明了这一点。智能感官技术和气相色谱-离子迁移谱（GC-IMS）表明，G232与传统发酵剂共发酵显著改变了酸奶中醛、酮和醇的积累。这些发现表明，G232与传统发酵剂共发酵具有改善酸奶品质和功能的潜力，也为G232的应用奠定了基础。
