Influence of commercial starter culture on fermentation dynamics and quality characteristics of yogurts obtained with different formulations

VÉNICA, C.; WOLF, V.; BERET, V.; BERGAMINI, C.; BURNS, P.; BINETTI, A.; PEROTTI, M.C.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

JOHN WILEY & SONS LTD

Lugar: LOndres; Año: 2022 vol. 1 p. 1 - 5

0022-5142

BACKGROUND: four commercial starter cultures containing Streptococcus thermophilusand Lactobacillus delbrueckii subsp. bulgaricus (S1, S2, S3 and S4), and S3 also containedLimosilactobacillus fermentum, were compared for fermentation, volatile flavorcompounds, physicochemical parameters and microbiology, in yogurt prepared from threemilk base formulation increased in protein (B1, B2 and B3).RESULTS: the fermentation patterns differed among starters, with Yoflex® Mild 1.0 (S4)and SLB95 (S2) showing the longest fermentation time, depending on the formulation. At 21 days, S. thermophilus counts were similar among starters and higher than 8.52 log CFUmL-1, for all yogurts. The highest counts (6.86 log CFU mL-1) for L. delbrueckii subsp.bulgaricus was found for S2 yogurts made from whey protein hydrolysate (B3). Minorwater-holding capacity was detected for YF-L811 (S1) yogurts. Yoflex® Harmony 1.0 (S3)starter containing Lim. fermentum produced a distinctive volatile profile characterized byaldehydes respect to yogurts prepared with S1, S2 and S4 which were characterized byketones.CONCLUSION: results indicate the usefulness of carrying out studies similar to the presentone to select the most appropriate process conditions depending on the desired product.