Influence of Lactobacillus plantarum P-8 on Fermented Milk Flavor and Storage Stability

• Published in: Frontiers in microbiology Vol. 9; p. 3133
• Main Authors: Dan, Tong, Chen, Haiyan, Li, Ting, Tian, Jiale, Ren, Weiyi, Zhang, Heping, Sun, Tiansong
• Format: Journal Article
• Language: English
• Published: Switzerland Frontiers Media S.A 09.01.2019
• Subjects: fermented milk; L. plantarum P-8; Microbiology; SPME–GC–MS; storage stability; volatile flavor compounds; L. plantarum P-8; storage stability; volatile flavor compounds; SPME–GC–MS; fermented milk
• ISSN: 1664-302X; 1664-302X
• DOI: 10.3389/fmicb.2018.03133

Previously, we demonstrated that the flavor of milk fermented with subsp. (IMAU20401) and (IMAU40133) at a 1:1000 ratio was superior to that of other ratios of the two strains. In this study, P-8 was used as the probiotic bacterium. Six ratios (1:1, 1:5, 1:10, 1:50, 1:100, and 1:1000) of P-8 to yogurt starter were evaluated. A total of 66 volatile compounds including aldehydes, ketones, acids, alcohols, esters, alcohols, and aromatic compounds were identified in milk fermented with the six different P-8 to yogurt starter ratios at 0 d of storage. In particular, key flavor compounds, such as 3-methylbutanal, hexanal, (E)-2-octenal, nonanal, 2-heptanone, 2-nonanone, and acetoin, were identified in the 1:100 ratio treatment. Furthermore, the viable cell count, pH, titratable acidity, viscosity, and syneresis of the milk samples were analyzed during fermentation over 14 d of storage at 4°C. The results indicated that milk can be fermented with P-8 in combination with and subsp. , and the physicochemical characteristics of the milk were not affected by the probiotic bacteria.