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Lactobacillus Gasseri LGZ 1029 in yogurt: rheological behaviour and volatile compound composition |
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| Authors: | Qin-yu Zhou Shan Zhao Yan-yan Huang Jin-shuang Hu Jia-hua Kuang Dong-mei Liu Charles S. Brennan |
| Affiliation: | 1. School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou, Guangdong, 510640 China Contribution: Conceptualization (equal), Data curation (equal), Investigation (equal), Methodology (equal);2. School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou, Guangdong, 510640 China Contribution: Data curation (equal), Methodology (equal);3. School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou, Guangdong, 510640 China Contribution: Writing - review & editing (equal);4. School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou, Guangdong, 510640 China Contribution: Data curation (equal), Investigation (equal);5. School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou, Guangdong, 510640 China |
| Abstract: | Yogurt preserves and enhances nutritional value of milk. In this study, we have compared several strains to determine the physicochemical, sensory, rheological and aroma characteristics of different yogurts. We used Lactobacillus gasseri LGZ 1029 (LG), commercial probiotic L. rhamnosus (LGG) and traditional fermentation strains Streptococcus thermophilus and L. bulgaricus (SL). Results showed that the flavour and texture characteristics of mixed-strain yogurts were obviously better than in single-strain yogurts. Addition of LG increased pseudoplastic behaviour, as shown by Herschel–Bulkley model analysis of rheological behaviour. The LG + SL group also had both the highest viscosity consistency index and thickening ability. In addition, a total of 57 volatile compounds were detected in yogurts and the fermentation with the addition of LG was mainly affected by ketones. Our study suggested that a yogurt with new attributes can be produced by using LGZ 1029. |
| Keywords: | Lactobacillus Gasseri rheological behaviour volatile compounds yogurt |