Lactic Acid Bacteria Isolated from Kazakh Traditional Fermented Milk Products Affect the Fermentation Characteristics and Sensory Qualities of Yogurt

Overview

Journal Food Sci Nutr

Specialty Biotechnology

Date 2022 May 20

PMID 35592282

Authors

Hui Li

Jiaxing Gao

Wenbo Chen

Chengjing Qian

Yong Wang

Jing Wang

Lishui Chen

Affiliations

Soon will be listed here.

Abstract

Lactic acid bacteria (LAB) play a crucial role in the development of the taste, texture, and aroma of traditional fermented milk products. Five LABs from Kazakh traditionally prepared dairy products showed continuous subculture stability, as well as proper acidification and coagulation ability. They were identified as (1-5, 1-7), (1-19), and (1-12, 1-15). Their coagulation time and acidity values ranged from 5.97 to 12.78 h and 76.47 to 89.39°T. Yogurts prepared with were more condensed and textural integrity than those with and . Determination of the volatile compound profiles suggested a higher diversity of volatile compounds than the control. The sensory evaluation presented positive overall sensory quality scores for the yogurts prepared with 1-12 and 1-15. The results provide additional information regarding the contributions of native LABs to the unique flavor and sensory qualities of traditionally prepared milk products. They may help to select starters or adjunct starters for developing distinctive, traditional nomadic fermented milk to satisfy consumer demand and increase market acceptability.

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Lactic acid bacteria isolated from Kazakh traditional fermented milk products affect the fermentation characteristics and sensory qualities of yogurt.

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