Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5542221 | Journal of Dairy Science | 2017 | 7 Pages |
Abstract
Yogurt products fermented with probiotic bacteria are a consumer trend and a challenge for functional food development. So far, limited research has focused on the behavior of the various probiotic strains used in milk fermentation. In the present study, we characterized folic acid production and the sensory and textural characteristics of yogurt products fermented with probiotic bacteria. Yogurt fermented with Lactobacillus plantarum had improved nutrient content and sensory and textural characteristics, but the presence of L. plantarum significantly impaired the growth and survival of Lactobacillus delbrueckii ssp. bulgaricus during refrigerated storage. Overall, L. plantarum was a good candidate for probiotic yogurt fermentation; further studies are needed to understand the major metabolite path of lactic acid bacteria in complex fermentation.
Keywords
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Authors
Zhen Wu, Jing Wu, Pei Cao, Yifeng Jin, Daodong Pan, Xiaoqun Zeng, Yuxing Guo,