Physicochemical Properties, Antioxidant Activities, and Aromatic Profile of Yogurt Co-Fermented by <i>Weissella cibaria</i> G232 with Traditional Starters
To improve the quality and functional properties of yogurts, a multi-starters co-fermentation system was used during yogurt preparation. In this work, <i>Weissella cibaria</i> G232 (added at 0%, 3%, 5%, and 7%) was involved as a co-fermenter with a traditional starter (<i>Lactobaci...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/9/1607 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849312720321511424 |
|---|---|
| author | Qian Huang Haixiao Ye Yangyang Yang Chenglin Zhu Junni Tang |
| author_facet | Qian Huang Haixiao Ye Yangyang Yang Chenglin Zhu Junni Tang |
| author_sort | Qian Huang |
| collection | DOAJ |
| description | To improve the quality and functional properties of yogurts, a multi-starters co-fermentation system was used during yogurt preparation. In this work, <i>Weissella cibaria</i> G232 (added at 0%, 3%, 5%, and 7%) was involved as a co-fermenter with a traditional starter (<i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> G119 and <i>Streptococcus thermophilus</i> Q019). The results showed that <i>W. cibaria</i> G232 co-fermentation could shorten the fermentation time and significantly enhance the viable counts of yogurt (<i>p</i> < 0.05). Moreover, the incorporation of <i>W. cibaria</i> G232 improved the water holding ability, viscosity, and texture of yogurt. Notably, the highest levels of firmness, consistency, and cohesiveness of yogurt were observed at the 5% addition level of <i>W. cibaria</i> G232. Furthermore, co-fermentation with <i>W. cibaria</i> G232 significantly enhanced the antioxidant activity of yogurt, as evidenced by increased free radical scavenging capacity and ferric ion reducing antioxidant power (FRAP) value. The intelligent sensory technology and Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) indicated that co-fermentation with <i>W. cibaria</i> G232 and a traditional starter notably altered the accumulation of aldehydes, ketones, and alcohols in yogurt. These findings suggest that co-fermentation of <i>W. cibaria</i> G232 with a traditional starter present the potential for the quality and functionality improvement of yogurt and also lay the foundation for the application of <i>W. cibaria</i> G232. |
| format | Article |
| id | doaj-art-94b76e869abf4468b6e37df0e2a06b45 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-94b76e869abf4468b6e37df0e2a06b452025-08-20T03:52:57ZengMDPI AGFoods2304-81582025-05-01149160710.3390/foods14091607Physicochemical Properties, Antioxidant Activities, and Aromatic Profile of Yogurt Co-Fermented by <i>Weissella cibaria</i> G232 with Traditional StartersQian Huang0Haixiao Ye1Yangyang Yang2Chenglin Zhu3Junni Tang4College of Pharmacy and Food, Southwest Minzu University, Chengdu 610225, ChinaCollege of Pharmacy and Food, Southwest Minzu University, Chengdu 610225, ChinaCollege of Pharmacy and Food, Southwest Minzu University, Chengdu 610225, ChinaCollege of Pharmacy and Food, Southwest Minzu University, Chengdu 610225, ChinaCollege of Pharmacy and Food, Southwest Minzu University, Chengdu 610225, ChinaTo improve the quality and functional properties of yogurts, a multi-starters co-fermentation system was used during yogurt preparation. In this work, <i>Weissella cibaria</i> G232 (added at 0%, 3%, 5%, and 7%) was involved as a co-fermenter with a traditional starter (<i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> G119 and <i>Streptococcus thermophilus</i> Q019). The results showed that <i>W. cibaria</i> G232 co-fermentation could shorten the fermentation time and significantly enhance the viable counts of yogurt (<i>p</i> < 0.05). Moreover, the incorporation of <i>W. cibaria</i> G232 improved the water holding ability, viscosity, and texture of yogurt. Notably, the highest levels of firmness, consistency, and cohesiveness of yogurt were observed at the 5% addition level of <i>W. cibaria</i> G232. Furthermore, co-fermentation with <i>W. cibaria</i> G232 significantly enhanced the antioxidant activity of yogurt, as evidenced by increased free radical scavenging capacity and ferric ion reducing antioxidant power (FRAP) value. The intelligent sensory technology and Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) indicated that co-fermentation with <i>W. cibaria</i> G232 and a traditional starter notably altered the accumulation of aldehydes, ketones, and alcohols in yogurt. These findings suggest that co-fermentation of <i>W. cibaria</i> G232 with a traditional starter present the potential for the quality and functionality improvement of yogurt and also lay the foundation for the application of <i>W. cibaria</i> G232.https://www.mdpi.com/2304-8158/14/9/1607<i>Weissella cibaria</i>co-fermentationyogurtantioxidantaromatic profile |
| spellingShingle | Qian Huang Haixiao Ye Yangyang Yang Chenglin Zhu Junni Tang Physicochemical Properties, Antioxidant Activities, and Aromatic Profile of Yogurt Co-Fermented by <i>Weissella cibaria</i> G232 with Traditional Starters Foods <i>Weissella cibaria</i> co-fermentation yogurt antioxidant aromatic profile |
| title | Physicochemical Properties, Antioxidant Activities, and Aromatic Profile of Yogurt Co-Fermented by <i>Weissella cibaria</i> G232 with Traditional Starters |
| title_full | Physicochemical Properties, Antioxidant Activities, and Aromatic Profile of Yogurt Co-Fermented by <i>Weissella cibaria</i> G232 with Traditional Starters |
| title_fullStr | Physicochemical Properties, Antioxidant Activities, and Aromatic Profile of Yogurt Co-Fermented by <i>Weissella cibaria</i> G232 with Traditional Starters |
| title_full_unstemmed | Physicochemical Properties, Antioxidant Activities, and Aromatic Profile of Yogurt Co-Fermented by <i>Weissella cibaria</i> G232 with Traditional Starters |
| title_short | Physicochemical Properties, Antioxidant Activities, and Aromatic Profile of Yogurt Co-Fermented by <i>Weissella cibaria</i> G232 with Traditional Starters |
| title_sort | physicochemical properties antioxidant activities and aromatic profile of yogurt co fermented by i weissella cibaria i g232 with traditional starters |
| topic | <i>Weissella cibaria</i> co-fermentation yogurt antioxidant aromatic profile |
| url | https://www.mdpi.com/2304-8158/14/9/1607 |
| work_keys_str_mv | AT qianhuang physicochemicalpropertiesantioxidantactivitiesandaromaticprofileofyogurtcofermentedbyiweissellacibariaig232withtraditionalstarters AT haixiaoye physicochemicalpropertiesantioxidantactivitiesandaromaticprofileofyogurtcofermentedbyiweissellacibariaig232withtraditionalstarters AT yangyangyang physicochemicalpropertiesantioxidantactivitiesandaromaticprofileofyogurtcofermentedbyiweissellacibariaig232withtraditionalstarters AT chenglinzhu physicochemicalpropertiesantioxidantactivitiesandaromaticprofileofyogurtcofermentedbyiweissellacibariaig232withtraditionalstarters AT junnitang physicochemicalpropertiesantioxidantactivitiesandaromaticprofileofyogurtcofermentedbyiweissellacibariaig232withtraditionalstarters |