Artículo
Influence of commercial starter culture on fermentation dynamics and quality characteristics of yogurts obtained with different formulations
Vénica, Claudia Inés
; Wolf, Irma Veronica
; Beret, María Victoria
; Bergamini, Carina Viviana
; Burns, Patricia Graciela
; Binetti, Ana Griselda
; Perotti, Maria Cristina
Fecha de publicación:
08/2022
Editorial:
John Wiley & Sons Ltd
Revista:
Journal of the Science of Food and Agriculture
ISSN:
0022-5142
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
BACKGROUND: Four commercial starter cultures containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (S1, S2, S3 and S4; S3 also contained Limosilactobacillus fermentum) were compared for fermentation, volatile flavor compounds, physicochemical parameters and microbiology, in yogurt prepared from three milk base formulations with increased protein (B1, B2 and B3). RESULTS: The fermentation patterns differed among starters, with Yoflex Mild 1.0 (S4) and SLB95 (S2) showing the longest fermentation time, depending on the formulation. At 21 days, S. thermophilus counts were similar among starters and higher than 8.52 log CFU mL−1, for all yogurts. The highest counts (6.86 log CFU mL−1) for L. delbrueckii subsp. bulgaricus was found for S2 yogurts made from whey protein hydrolysate (B3). Minor water-holding capacity was detected for YF-L811 (S1) yogurts. Yoflex Harmony 1.0 (S3) starter containing Lim. fermentum produced a distinctive volatile profile characterized by aldehydes with respect to yogurts prepared with S1, S2 and S4, which were characterized by ketones. CONCLUSION: Results indicate the usefulness of carrying out studies similar to the present one to select the most appropriate process conditions depending on the desired product.
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Articulos(INLAIN)
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Citación
Vénica, Claudia Inés; Wolf, Irma Veronica; Beret, María Victoria; Bergamini, Carina Viviana; Burns, Patricia Graciela; et al.; Influence of commercial starter culture on fermentation dynamics and quality characteristics of yogurts obtained with different formulations; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 103; 2; 8-2022; 569-575
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