Molecular interaction mechanisms of Lactobacillus helveticus KLDS1.8701 on construction of yogurt gel network, transformation of milk protein conformation, and formation of characteristic flavor DOI Creative Commons
Shengnan Liang, Yue Qin, Bo Zhang

et al.

Journal of Dairy Science, Journal Year: 2025, Volume and Issue: unknown

Published: April 1, 2025

The excellent properties of Lactobacillus helveticus KLDS1.8701 (L. KLDS1.8701) make it a potential auxiliary starter strain. This study aimed to investigate the effects L. on yogurt and mechanisms underlying these effects. results indicated that KLDS1.8701, when used as an starter, significantly shortened fermentation time, improved textural rheological yogurt, enhanced its viscosity water-holding capacity. Observations microstructure revealed addition resulted in formation more compact network structure, which correlated with ability produce extracellular polysaccharides. Furthermore, adjunct reduced surface hydrophobicity free thiol content, altered proportions secondary structure. content all structural units except β-sheet decreased. These changes protein structure may be primary factors contributing variations gelation yogurt. Finally, serving exerted notable influence sensory characteristics It not only substantially increased levels 2-heptanone 2-nonanone but also introduced distinct fruity aroma derived from heptanethioic acid, S-methyl ester. unique flavor imparted by yogurt's overall quality. Therefore, enhances making potentially valuable commercial potential.

Language: Английский

Molecular interaction mechanisms of Lactobacillus helveticus KLDS1.8701 on construction of yogurt gel network, transformation of milk protein conformation, and formation of characteristic flavor DOI Creative Commons
Shengnan Liang, Yue Qin, Bo Zhang

et al.

Journal of Dairy Science, Journal Year: 2025, Volume and Issue: unknown

Published: April 1, 2025

The excellent properties of Lactobacillus helveticus KLDS1.8701 (L. KLDS1.8701) make it a potential auxiliary starter strain. This study aimed to investigate the effects L. on yogurt and mechanisms underlying these effects. results indicated that KLDS1.8701, when used as an starter, significantly shortened fermentation time, improved textural rheological yogurt, enhanced its viscosity water-holding capacity. Observations microstructure revealed addition resulted in formation more compact network structure, which correlated with ability produce extracellular polysaccharides. Furthermore, adjunct reduced surface hydrophobicity free thiol content, altered proportions secondary structure. content all structural units except β-sheet decreased. These changes protein structure may be primary factors contributing variations gelation yogurt. Finally, serving exerted notable influence sensory characteristics It not only substantially increased levels 2-heptanone 2-nonanone but also introduced distinct fruity aroma derived from heptanethioic acid, S-methyl ester. unique flavor imparted by yogurt's overall quality. Therefore, enhances making potentially valuable commercial potential.

Language: Английский

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