Lactobacillus fermentum HY01 is a probiotic strain screened from traditional yak yogurt, which can effectively relieve enteritis and constipation. This study aimed to evaluate the effects of HY01 as an adjunct starter on the quality and storage of yak yogurt. A total of 36 main volatile flavor substances were detected in all samples. In particular, more aldehydes, esters, and alcohols were detected in yak yogurt prepared by mixed fermentation of L. fermentum HY01 and starter MY105 (including Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus). The rheological results showed that the yak yogurt prepared by mixed fermentation of L. fermentum HY01 and starter MY105 had higher apparent viscosity and lower tan Î´ value compared with compared with traditional yak yogurt, yak yogurt with only L. fermentum HY01, and cow yogurt with L. fermentum HY01 and starter MY105. Meanwhile, the conjugated linoleic acid in the yak yogurt prepared by mixed fermentation...
Effects of Lactobacillus fermentum HY01 on the quality characteristics and storage stability of yak yogurt.
Aili Li, Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China. E-mail firstname.lastname@example.org
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Xin Zhang, Jiajie Yang, Chao Zhang, Houyu Chi, Chongwei Zhang, Jingjing Zhang, Tongtong Li, Libo Liu, Aili Li; Effects of Lactobacillus fermentum HY01 on the quality characteristics and storage stability of yak yogurt.. IFIS Food and Health Sciences Database 2022; doi:
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