Abstract: Fresh milk was used as raw material, and the yogurt cultures was co-fermented with Bifidobacterium animalis (A-Ba), Lactobacillus plantarum (A-Lp), Lactobacillus casei (A-Lc)and Lactobacillus acidophilus (A-La)to prepare solidified yogurt, respectively. Viability of lactic acid bacteria, acidity, diacetyl contents, acetaldehyde contents and water holding capacity (WHC) were measured and the changes of physicochemical properties and probiotics were evaluated for the yogurt stored at 4 ℃ for 28 days, and the correlation between the measurements was analyzed. The results showed that the viability of L. casei was the highest, followed by B. animalis, L. plantarum, and L. acidophilus (P<0.05) in the storage period. The survival rates of S. thermophilus in the treated group and the control group elevated first and then decreased (P<0.05). Moreover, A-Lc had relatively higher diacetyl content and better butter flavor during storage period. After 7 days of storage, the content of acetaldehyde of A-Lc was better, which was better than that of other treatment groups. During the storage period, the WHC of yogurt showed an increasing trend. A-La was only lower than A-Lp on day 1~21, and the WHC on day 28 was the lowest in each group (P<0.05). There was no significant difference between A-Ba and group A in WHC during storage (P>0.05). The WHC of A-Lc was the lowest in each group (P<0.05). When yogurt was stored for 28 days, L. acidophilus had the largest capacity for acid production, followed by L. plantarum and L. casei, and the weakest was B. animalis. According to the correlation analysis, after stored at 4 ℃ for 28 days, the acidity was negatively correlated with the viability and diacetyl content, while positively correlated with acetaldehyde and WHC.
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