Impacts of exopolysaccharides producing probiotic bacteria on the physicochemical and sensory properties of fermented goat yoghurt under chilled storage
文献类型： 外文期刊
作者： Wu, Han 1 ; Maimaiti, Xiayidan 1 ; Wang, Ying 1 ; Bassey, Anthony PIus 1 ; Rahman, Nurgvl 2 ; Liu, Xiaoli 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing, Peoples R China
2.Xinjiang Normal Univ, Coll Life Sci, Xinjiang Key Lab Special Species Conservat & Regul, Urumqi, Peoples R China
3.Minist Agr & Rural Affairs, Key Lab Cold Chain Logist Technol Agroprod, Nanjing, Peoples R China
关键词： goat milk yoghurt; lactic acid bacteria; optimisation; quality improvement; chilled storage
期刊名称：CZECH JOURNAL OF FOOD SCIENCES （ 影响因子：1.0； 五年影响因子：1.5 ）
ISSN： 1212-1800
年卷期： 2024 年 42 卷 5 期
页码：
收录情况： SCI
摘要： This study focused on the co-fermentation of goat milk with functional lactic acid bacteria (LAB) and traditional yoghurt starter culture. The fermentation process was optimised by single factor experiment and response surface methodology (RSM). The physicochemical and sensory properties of goat milk yoghurt were evaluated under chilled (4 degrees C) storage for 21 days. The optimised conditions were selected as the inoculum amount of Lactobacillus paracasei NM-8 (1.1 x 107 CFU center dot mL-1; CFU - colony forming unit), sucrose addition (6.8%) and fermentation temperature (41 degrees C). During milk coagulation, the pH declined to be 4.45 and the viable LAB number arrived at 8.77 log CFU center dot mL-1. The content of exopolysaccharides (EPS) increased to be 2.13 g center dot L-1. These changes led to the better viscosity (941.33-792.33 cP) and higher water holding capacity (63.24-56.20%) of yoghurt fermented using L. paracasei NM-8 in storage, compared with those of yoghurt without L. paracasei NM-8. This study provided a theoretical basis for eliminating the whey precipitation and rough texture of goat milk yoghurt.
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