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Modulación metabólica de la cinética de la fermentación del yogur y la acidificación por las interacciones de cultivo
Zhi Zhao1,2, Shaoqi Shi1, Lele Zhang1
1Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing, China.
Frontiers in microbiology
|February 9, 2026
Resumen
Las cepas de Bifidobacterium aceleran la fermentación del yogur impulsando el crecimiento de S. thermophilus y reducen la post-acidificación inhibiendo a L. bulgaricus. Esta investigación mejora la estabilidad y la vida útil del yogur probiótico.
Área de la Ciencia:
- Microbiología de los alimentos Microbiología de los alimentos.
- Ciencia de la fermentación Ciencia de la fermentación
- La Metabolomía es una parte de la Metabolomía.
Sus antecedentes:
- El yogur enriquecido con probióticos es popular por sus beneficios para la salud.
- Comprender la dinámica microbiana es crucial para la estabilidad del yogur.
Objetivo del estudio:
- Investigar las interacciones entre las cepas de Bifidobacterium y los cultivos iniciales.
- Explorar los efectos sobre la cinética de la fermentación y la post-acidificación.
Principales métodos:
- Enfoque integrado: cinética de la fermentación, perfilado después de la acidificación, metabolomía no dirigida.
- Se estudiaron tres cepas de Bifidobacterium con cultivos iniciales (HYY).
Principales resultados:
- Bifidobacterium mejoró la biomasa de S. thermophilus, reduciendo el tiempo de fermentación.
- Disminución de la biomasa de L. bulgaricus debido a la exclusión competitiva.
- Reducción de la acumulación de ácido durante el almacenamiento de 21 días mediante la regulación a la baja de las vías metabólicas.
Conclusiones:
- Bifidobacterium acelera la fermentación y mitiga la post-acidificación en el yogur.
- Proporciona una base para el desarrollo de yogures probióticos mejorados con acidificación controlada y vida útil.
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