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Related Experiment Video

Updated: Jul 30, 2025

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

Differences in Aroma Metabolite Profile, Microstructure, and Rheological Properties of Fermented Milk Using Different

Hanh T H Nguyen¹, Mariza Gomes Reis¹, Yunchao Wa^1,2

¹AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4474, New Zealand.

Foods (Basel, Switzerland)

|May 13, 2023

Summary

Selecting specific lactic acid bacteria strains significantly impacts fermented milk texture and flavor. Different strains offer unique properties, allowing for tailored sensory profiles to meet consumer demands.

Keywords:

exopolysaccharide flavour compounds flow properties microstructure

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Area of Science:

Food Science
Microbiology
Fermentation Technology

Background:

Sensory quality of fermented milk is primarily determined by texture and flavor.
Starter cultures play a crucial role in shaping these attributes.
Consumer preferences necessitate diverse texture and flavor profiles in fermented dairy products.

Purpose of the Study:

To investigate the impact of five lactic acid bacteria strains on fermented milk.
To analyze metabolite profiles, microstructure, and rheological properties.
To identify suitable strains for starter and adjunct cultures in fermented milk production.

Main Methods:

Fermentation of milk using five selected lactic acid bacteria strains.
Analysis of metabolite profiles, including diacetyl and ethyl-derived compounds.
Microstructural analysis of the protein network.
Rheological measurements to determine viscosity.

Main Results:

Lactobacillus helveticus (LH) and Streptococcus thermophilus (ST) showed stronger acidification and coarser protein networks.
LH fermentation resulted in higher viscosity and exopolysaccharide concentration.
ST fermentation yielded the highest diacetyl concentration.
Leuconostoc pseudomesenteroides (CL3ST) produced ethyl-derived compounds associated with fruity and floral notes.

Conclusions:

LH and ST are effective starter cultures for controlling fermented milk viscosity.
Lactococcus lactis (BL1), Leuconostoc mesenteroides (CL3), and CL3ST are suitable adjunct cultures for modulating acidity and flavor.
Strain selection allows for targeted development of diverse fermented milk characteristics.