典型文献
Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3
文献摘要：
Lactic acid bacteria(LAB)fermentation is the simplest and safest way of food preservation,and the use of probiotics in yoghurt could provide dairy products with unique flavors,textures and health benefits.In this study,Lactobacillus bulgaricus,Streptococcus thermophilus,L.reuteri DSMZ 8533 and the potential probiotic strain L.plantarum A3 were used for the milk fermentation.Results found the texture properties such as hardness,consistency,and viscosity of the yoghurt were enhanced in the mixed culture condition.Furthermore,components like amino acid(leucine),vanilla(vanillin),C18:3n6(unsaturated fatty acids)were also accumulated in L.plantarum A3 fermented yoghurt,which leads to the significant sensory profiling difference compared with the former plain yoghurt.All these results proved L.plantarum A3 is a potential probiotic strain which could enhance the sensory and nutrition profiling of the fermented milk.Future work still needs to be done on the synergistic interaction between the traditional strains and the probiotics during the fermentation process.
文献关键词：
中图分类号：
作者姓名：
Fengxuan Lang;Jianzhu Wen;Zhen Wu;Daodong Pan;Linjun Wang
作者机构：
Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang,School of Food and Pharmaceutical Sciences,Ningbo University,Ningbo 315211,China;School of Food Science & Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210097,China;Qingyunshan Pharmaceutical,Guangdong,Guangzhou 512000,China
文献出处：
引用格式：
[1]Fengxuan Lang;Jianzhu Wen;Zhen Wu;Daodong Pan;Linjun Wang-.Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3)[J].食品科学与人类健康（英文）,2022(02):323-331
A类：
yoghurt,DSMZ
B类：
Evaluation,by,mixed,culture,Lactobacillus,plantarum,A3,Lactic,bacteria,LAB,fermentation,simplest,safest,way,food,preservation,probiotics,could,provide,dairy,products,unique,flavors,textures,health,benefits,In,this,study,bulgaricus,Streptococcus,thermophilus,reuteri,potential,were,used,milk,Results,found,properties,such,as,hardness,consistency,viscosity,enhanced,condition,Furthermore,components,like,amino,leucine,vanilla,vanillin,C18,3n6,unsaturated,fatty,acids,also,accumulated,fermented,which,leads,significant,sensory,profiling,difference,compared,former,plain,All,these,results,proved,nutrition,Future,work,still,needs,done,synergistic,interaction,between,traditional,strains,during,process
AB值：
0.586306
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