Yak milk is a kind of high-nutrition characteristic raw milk with excellent development potential. This paper used specific functional probiotics and conventional fermentation agents to develop high-quality yak probiotic fermented milk and studied the quality changes during fermentation and refrigeration. The effects of 3 strains of probiotics on the physical and chemical indexes (fermentation acidity, pH, water holding capacity and viscosity) of yak fermented milk were evaluated. The results showed that Lactobacillus salivarius AR809 had good fermentation performance and could be a potential probiotic starter. The effects of AR809 on the properties of yak fermented milk were further investigated. The addition of AR809 better controlled the post-acidification during the refrigeration stage and improved the water holding capacity of fermented milk. AR809 significantly alleviated the degradation level of yak milk protein, reaching 5.92%, which was 1.78 times that of the control group. Texture analysis indicated that adding AR809 could significantly increase the viscosity of fermented milk and enhanced the rheological properties of fermented milk. Sensory evaluation results confirmed that AR809 significantly promoted the palatability, tissue state, and adhesion of yak fermented milk. L. salivarius AR809 had good anti-inflammatory activity and could effectively alleviate chronic pharyngeal inflammation caused by Staphylococcus aureus. Using AR809 to prepare yak probiotic fermented milk, in addition to expanding the function of fermented milk, it can also effectively polish up the quality of fermented milk.
SHEN Xingwang
,
LI Wanqi
,
ZHAO Chuangqian
,
CUI Xinru
,
CHEN Ziying
,
TANG Liuxi
,
ZHANG Hui
,
XIONG Zhiqiang
,
AI Lianzhong
,
XIA Yongjun
. Study on maturation characteristics of high-quality yak yogurt[J]. Food and Fermentation Industries, 2020
, 46(20)
: 40
-45
.
DOI: 10.13995/j.cnki.11-1802/ts.024112
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