Physicochemical Properties, Antioxidant Activities, and Aromatic Profile of Yogurt Co-Fermented by Weissella cibaria G232 with Traditional Starters DOI Creative Commons
Qian Huang,

H Y Ye,

Yangyang Yang

и другие.

Foods, Год журнала: 2025, Номер 14(9), С. 1607 - 1607

Опубликована: Май 1, 2025

To improve the quality and functional properties of yogurts, a multi-starters co-fermentation system was used during yogurt preparation. In this work, Weissella cibaria G232 (added at 0%, 3%, 5%, 7%) involved as co-fermenter with traditional starter (Lactobacillus delbrueckii subsp. bulgaricus G119 Streptococcus thermophilus Q019). The results showed that W. could shorten fermentation time significantly enhance viable counts (p < 0.05). Moreover, incorporation improved water holding ability, viscosity, texture yogurt. Notably, highest levels firmness, consistency, cohesiveness were observed 5% addition level G232. Furthermore, enhanced antioxidant activity yogurt, evidenced by increased free radical scavenging capacity ferric ion reducing power (FRAP) value. intelligent sensory technology Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) indicated notably altered accumulation aldehydes, ketones, alcohols in These findings suggest present potential for functionality improvement also lay foundation application

Язык: Английский

Physicochemical Properties, Antioxidant Activities, and Aromatic Profile of Yogurt Co-Fermented by Weissella cibaria G232 with Traditional Starters DOI Creative Commons
Qian Huang,

H Y Ye,

Yangyang Yang

и другие.

Foods, Год журнала: 2025, Номер 14(9), С. 1607 - 1607

Опубликована: Май 1, 2025

To improve the quality and functional properties of yogurts, a multi-starters co-fermentation system was used during yogurt preparation. In this work, Weissella cibaria G232 (added at 0%, 3%, 5%, 7%) involved as co-fermenter with traditional starter (Lactobacillus delbrueckii subsp. bulgaricus G119 Streptococcus thermophilus Q019). The results showed that W. could shorten fermentation time significantly enhance viable counts (p < 0.05). Moreover, incorporation improved water holding ability, viscosity, texture yogurt. Notably, highest levels firmness, consistency, cohesiveness were observed 5% addition level G232. Furthermore, enhanced antioxidant activity yogurt, evidenced by increased free radical scavenging capacity ferric ion reducing power (FRAP) value. intelligent sensory technology Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) indicated notably altered accumulation aldehydes, ketones, alcohols in These findings suggest present potential for functionality improvement also lay foundation application

Язык: Английский

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