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Lactobacillus Gasseri LGZ 1029 in yogurt: rheological behaviour and volatile compound composition
Author(s) -
Zhou Qinyu,
Zhao Shan,
Huang Yanyan,
Hu Jinshuang,
Kuang Jiahua,
Liu Dongmei,
Brennan Charles S.
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14942
Subject(s) - streptococcus thermophilus , food science , lactobacillus rhamnosus , rheology , chemistry , fermentation , flavour , probiotic , lactobacillus , strain (injury) , shear thinning , aroma , composition (language) , bacteria , biology , materials science , anatomy , linguistics , philosophy , composite material , genetics
Summary Yogurt preserves and enhances nutritional value of milk. In this study, we have compared several strains to determine the physicochemical, sensory, rheological and aroma characteristics of different yogurts. We used Lactobacillus gasseri LGZ 1029 (LG), commercial probiotic L. rhamnosus (LGG) and traditional fermentation strains Streptococcus thermophilus and L. bulgaricus (SL). Results showed that the flavour and texture characteristics of mixed‐strain yogurts were obviously better than in single‐strain yogurts. Addition of LG increased pseudoplastic behaviour, as shown by Herschel–Bulkley model analysis of rheological behaviour. The LG + SL group also had both the highest viscosity consistency index and thickening ability. In addition, a total of 57 volatile compounds were detected in yogurts and the fermentation with the addition of LG was mainly affected by ketones. Our study suggested that a yogurt with new attributes can be produced by using LGZ 1029.