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Outline
To address the limitations of traditional fermented dairy products in terms of flavor, nutrition and functional properties, this study introduces Limosilactobacillus fermentum FOSU YHD19 in synergy with a traditional starter culture. The effects of different inoculation concentrations (105~109 CFU/mL) on the quality of yogurt were systematically investigated. The fermentation process (including dynamic changes in pH, titratable acidity, water-holding capacity, and viable cell count) and storage stability were monitored, along with key indicators such as sensory properties, microstructure, and volatile flavor compounds after product maturation. The results demonstrated that the addition of FOSU YHD19 significantly enhanced fermentation performance, accelerating the acidification process (with the pH decreasing to 4.44 within 10 hours). It also effectively improved the texture characteristics of the yogurt by appropriately reducing hardness and elasticity, resulting in a denser and smoother mouthfeel. When the inoculation amount was 107 CFU/mL, the fermented dairy product exhibited the best overall quality, outperforming the traditional starter culture. Specifically, its water holding capacity reached 94.1%±0.02%, with titratable acidity of 41.2±1.0 °T. Microstructural observation revealed a denser and more uniform protein gel network. Meanwhile, its overall sensory score (106.3±4.83) was higher than that of all other treatment groups. GC-MS analysis revealed an increase in the relative content of acids, alcohols, and ketones, imparting a richer fruity and cheesy aroma to the product. Furthermore, after 28 days of storage at 4 ℃, the viable bacterial count remained above 106 CFU/mL, and all quality parameters remained stable. This study could provides both theoretical foundations and technical parameters for developing premium yogurt products with enhanced organoleptic properties and probiotic benefits.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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