Characterization of the effects of binary probiotics and wolfberry dietary fiber on the quality of yogurt

Xiankang Fan; Zihang Shi; Jue Xu; Chunwei Li; Xiefei Li; Xiaoxiao Jiang; Lihui Du; Maolin Tu; Xiaoqun Zeng; Zhen Wu; Daodong Pan

doi:10.1016/j.foodchem.2022.135020

Characterization of the effects of binary probiotics and wolfberry dietary fiber on the quality of yogurt

Food Chem. 2023 Apr 16:406:135020. doi: 10.1016/j.foodchem.2022.135020. Epub 2022 Nov 24.

Authors

Xiankang Fan¹, Zihang Shi¹, Jue Xu¹, Chunwei Li¹, Xiefei Li², Xiaoxiao Jiang³, Lihui Du¹, Maolin Tu¹, Xiaoqun Zeng¹, Zhen Wu⁴, Daodong Pan⁵

Affiliations

¹ State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China.
² School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang, China.
³ Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Institute of Agricultural Processing and Nutrition, Shandong Academy of Agricultural Sciences, Jinan 250100, China.
⁴ Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China. Electronic address: woodsen@163.com.
⁵ State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China. Electronic address: daodongpan@163.com.

PMID: 36446277
DOI: 10.1016/j.foodchem.2022.135020

Abstract

The effects of binary probiotics (Lacticaseibacillus casei CGMCC1.5956 and Lactiplantibacillus plantarum subsp. plantarum CGMCC 1.5953) in conjunction with wolfberry dietary fiber (WDF) on yogurt quality were investigated in this study. d-fructose, β-d-glucose, 6-acetyl-d-glucose, and 1-ketose in WDF significantly improved syneresis, apparent viscosity, and elastic behavior of yogurt. Binary probiotics were more suitable for fermenting WDF yogurt than single probiotics, resulting in a higher viable count (9.39 lg (CFU/mL)) and unique flavor. Binary probiotics can promote the production of tyrosol by L. casei 56 through the tyrosine metabolic pathway, thereby enhancing the resistance of L. casei 56 and L. plantarum 53 to their environment and promoting growth. Pyridine, 2,3,4,5-tetrahydro- and prenol might be responsible for the high odor scores in the sensory evaluation of WDF yogurt prepared using binary probiotics. In summary, combining binary probiotics and WDF can significantly improve yogurt quality and add value to the final product.

Keywords: Dietary fiber; HPLC-MS; HS-SPME-GC–MS; Probiotics; Yogurt.

MeSH terms

Dietary Fiber
Glucose
Lycium*
Probiotics* / metabolism
Yogurt

Substances

Dietary Fiber
Glucose

Supplementary concepts

Lactobacillus plantarum subsp. plantarum