Zhang ShengQi, Niu ShiZhen, Xu YuJia, Suo Wenyu, Wu MinQuan, Ren Xiangdong, Yang Dong, Liu Hongxia, He RongHai, Li Hongliang
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
Inner Mongolia Mengniu Dairy (Group) Co Ltd, Hohhot 011500, China.
Ultrason Sonochem. 2025 Aug;119:107390. doi: 10.1016/j.ultsonch.2025.107390. Epub 2025 May 17.
The influence of flat ultrasound-assisted fermentation (FUAF) on the fermentation and quality of room-temperature-storage yogurt (RTSY) was investigated. Six different ultrasonic frequencies (20, 28, 35, 20/28, 28/35, and 20/35 kHz) were used in the treatments. The results showed that FUAF treatments, especially the 28 kHz, observably enhanced the quality of RTSY. Under these optimized conditions, the counts of Lactobacillus bulgaricus and Streptococcus thermophilus in RTSY prior to secondary pasteurization increased by 90.53 % and 94.76 %, respectively. This enhancement significantly shortened the fermentation time from 5 h (control group) to 4 h. Additionally, the water-holding capacity improved by 11.51 %, resulting in superior storage stability. Kinetic model analysis revealed that lactic acid bacteria exhibited faster growth rates, higher lactic acid production, and accelerated glucose consumption. Furthermore, texture and rheological analyses indicated significant enhancements in hardness, adhesiveness, cohesiveness, and apparent viscosity, contributing to an overall improvement in product quality. Electronic nose and headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SMPE-GC-MS) analysis showed that sonication increased key volatile compounds related to flavor (such as acetaldehyde, 2,3-butanedione, etc.), and thus, enhanced the flavor characteristics. In conclusion, the use of FUAF, especially at 28 kHz, in the fermentation of RTSY was beneficial in enhancing the fermentation efficacy and quality of RTSY.
研究了平板超声辅助发酵（FUAF）对室温储存酸奶（RTSY）发酵过程及品质的影响。处理中使用了六种不同的超声频率（20、28、35、20/28、28/35和20/35kHz）。结果表明，FUAF处理，尤其是28kHz的处理，显著提高了RTSY的品质。在这些优化条件下，二次巴氏杀菌前RTSY中保加利亚乳杆菌和嗜热链球菌的数量分别增加了90.53%和94.76%。这种增强显著缩短了发酵时间，从5小时（对照组）缩短至4小时。此外，持水能力提高了11.51%，从而具有更好的储存稳定性。动力学模型分析表明，乳酸菌表现出更快的生长速率、更高的乳酸产量和更快的葡萄糖消耗。此外，质地和流变学分析表明，硬度、粘附性、内聚性和表观粘度显著提高，有助于产品品质的整体提升。电子鼻和顶空固相微萃取-气相色谱-质谱联用（HS-SMPE-GC-MS）分析表明，超声处理增加了与风味相关的关键挥发性化合物（如乙醛、2,3-丁二酮等），从而增强了风味特征。总之，在RTSY发酵过程中使用FUAF，尤其是28kHz的频率，有利于提高RTSY的发酵效率和品质。
