The purpose of this study is to improve the viscosity, flavor, mouthfeel and post-acidification of the yogurt fermentation. The directed vat set (DVS) was prepared using 5 strains of lactic acid bacteria (LAB) with strong adhesion and aroma characteristics. These 5 strains were isolated and identified from Yunnan specialty fermented foods, and were evaluated by their pH, acidity, viscosity, water holding capacity, viable count, and aroma components. The results showed that the 5 strains with desirable fermentation performance were identified to be Streptococcus thermophilus, Lactobacillus acidophilus, L. casei, L. reuteri, and L. delbrueckii subsp. bulgaricus. The most satisfying yogurt was fermented with a strain mixing ratio of 1:2:1:2:1, with the acidity index of 98.12 °T, viscosity of 8,800 mPa·s, viable count of 8.2×107 CFU/mL, acetaldehyde content of 7.51 μg/mL, and diacetyl content of 9.36 μg/mL. In other words, this yogurt had high viscosity, good tissue state, mild acidification and high sensory score. This finding provided a scientific basis for developing a direct-injection starter with good viscosity, good aroma and gentle post-acidification.
WEI Guangqiang
,
WANG Xuefeng
,
CHEN Yue
,
YANG Xumei
,
ZHAO Cunchao
,
HUANG Aixiang
. Screening and characterizing strains for direct vat set fermentation[J]. Food and Fermentation Industries, 2020
, 46(1)
: 184
-190
.
DOI: 10.13995/j.cnki.11-1802/ts.021710
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