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Front. Microbiol. | doi: 10.3389/fmicb.2018.03133

The Influence of Lactobacillus plantarum P-8 on Yogurt Flavor and Storage Stability

 Dan Tong1*, Chen Haiyan1, Li Ting1, Tian Jiale1, Ren Weiyi1, Zhang Heping1 and Sun Tiansong1
  • 1Inner Mongolia Agricultural University, China

Previously, we demonstrated that the flavor of milk fermented with Lactobacillus delbrueckii subsp. bulgaricus (IMAU20401) and Streptococcus thermophilus (IMAU40133) at a 1:1000 ratio was superior to that of other ratios of the two strains. In this study, Lactobacillus plantarum P-8 was used as the probiotic bacterium. Six ratios (1:1, 1:5, 1:10, 1:50, 1:100, and 1:1000) of L. plantarum P-8 to yogurt starter were evaluated. A total of 66 volatile compounds including aldehydes, ketones, acids, alcohols, esters, alcohols, and aromatic compounds were identified in milk fermented with the six different L. plantarum P-8 to yogurt starter ratios at 0 d of storage. In particular, key flavor compounds, such as 3-methylbutanal, hexanal, (E)-2-octenal, nonanal, 2-heptanone, 2-nonanone and acetoin, were identified in the 1:100 ratio treatment. Furthermore, the viable cell count, pH, titratable acidity, viscosity, and syneresis of the milk samples were analyzed during fermentation and over 14 d of storage at 4ºC. The results indicated that milk can be fermented with L. plantarum P-8 in combination with S. thermophilus and L. delbrueckii subsp. bulgaricus, and the physicochemical characteristics of the milk were not affected by the probiotic bacteria.

Keywords: Fermented milk, L. plantarum P-8,, SPME-GC-MS, Volatile flavor compounds, Storage stability

Received: 06 Sep 2018; Accepted: 04 Dec 2018.

Edited by:

Jyoti P. Tamang, Sikkim University, India

Reviewed by:

Carmen Wacher, National Autonomous University of Mexico, Mexico
Alex Galanis, Department of Molecular Biology and Genetics, Democritus University of Thrace, Greece
Keshab C. Mondal, Vidyasagar University, India  

Copyright: © 2018 Tong, Haiyan, Ting, Jiale, Weiyi, Heping and Tiansong. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

* Correspondence: Dr. Dan Tong, Inner Mongolia Agricultural University, Hohhot, China, dantong813218@aliyun.com