Effect of cholesterol-lowering probiotics on fermentation of potato yoghurt and quality analysis

Abstract

Abstract: Abstract: Cholesterol-lowering Bifidobacteria and lactic acid bacteria are used to ferment potato yoghurt in this paper. The effects of different strains on the quality of fermented yoghurt were studied. According to sensory and acetaldehyde and diacetyl as indicators, the influence of the strains and their combinations on the two indexes were determined using titration and o-phenylenediamine colorimetry.The results showed that the senses and flavor were related to strain specificity. Our patented strains Bifidobacterium BZ11 and Lactobacillus pentosus MT-4 have better acid production and sensory than the comparative commercial strains. The yogurt fermented by Bifidobacterium BL1 has a good texture and that by Streptococcus thermophilus has a better flavor. The optimal composite strains composed of these four bacteria affect each other's flavor formation. In addition, the reducing sugar and lactic acid bacteria contents of the potato yoghurt containing probiotics were 1.94% and 6.3×10 8 cfu/ml, respectively. Bifidobacterium is 3.6×108 cfu / ml, and the free amino acid is 136.64 mg / 100 g, which is better than pre-fermentation and commercial yogurt. The cholesterol-lowering rate of the combined strains in yoghurt was 20.45%, which was 1.86%~15.57% higher than that of the single strain. Probiotic potato yoghurt not only has an improved flavor, but also has a great value in nutrition and functional properties and promoting people's health.

Key words: Key words: potato yoghurt, cholesterol-lowering probiotics, acetaldehyde, diacetyl

CLC Number:

TS201.3

References

[1]PEI R, MARTIN D A, DIMARCO D M, et al.Evidence for the Effects of Yogurt on Gut Health and Obesity[J].Crit Rev Food Sci Nutr, 2015, 57(8):1569-1583
[2]ZHANG H, FEN X U, YU W U, et al.Progress of potato staple food research and industry development in China[J].Journal of Integrative Agriculture, 2017, 16(12):2924-2932
[3]曾凡逵, 许丹, 刘刚.马铃薯营养综述[J].中国马铃薯, 2015, 29(4):233-43
[4]PORTUGAL C A M.Milk Protein, UF Application of [M]. 2016: 21-26.
[5]周俊羽, 宋晓娟, 王智勤.新型婴儿双歧杆菌马铃薯酸奶的工艺化初步研究[J].中国微生态学杂志, 2017, 29(7):758-760
[7]KARADUMAN A, OZASLAN M O, KILIC I H, et al.Identification by using MALDI-TOF mass spectrometry of lactic acid bacteria isolated from non-commercial yogurts in southern Anatolia,Turkey[J].International Microbiology, 2017, 20(1):25-30
[12]SANDRA K, MIRANDA V E.Lecithin:cholesterol acyltransferase: old friend or foe in atherosclerosis?[J].Journal of Lipid Research, 2012, 53(9):1783-1799
[13]LU M, YOUCAI T, MING L, et al.Co-Administration of Cholesterol-Lowering Probiotics and Anthraquinone from Cassia obtusifolia LAmeliorate Non-Alcoholic Fatty Liver[J].Plos One, 2015, 10(9):e0138078-
[14]于长青, 李琳, 樊磊.降胆固醇植物乳杆菌差异表达蛋白的筛选与鉴定[J].中国食品学报, 2018, 18(04):277-283
[15]刘文俊, 张和平.发酵乳中的主要风味物质及其代谢合成途径和关键功能基因[J].中国科技论文, 2016, 11(12):1391-1397
[16]丹彤, 张和平.发酵乳中风味物质的研究进展[J].中国食品学报, 2018, 18(11):287-292
[17]吴拥军, 王嘉福, 蔡金腾.耐氧双歧杆菌生长代谢过程的研究[J].食品科学, 2001, 22(10):40-43
[20]刘景, 张雪洪, 王荫榆.酸奶保存期内风味物质与风味变化研究[J].食品工业科技, 2011, 32(7):154-156
[21]武波波, 李文献, 王少武.低乳糖酸奶与市售普通酸奶的比较研究[J].乳业科学与技术, 2008, 31(3):128-129
[22]熊政委, 王文佳, 温瑞.响应面法优化菊糖酸奶的发酵工艺[J].食品科学, 2014, 35(13):156-160
[23]7506/spkx1002-6630-201413030.
[27]HERNáNDEZ A, HARTE F M.Manufacture of Acid Gels from Skim Milk Using High-Pressure Homogenization[J].Journal of Dairy Science, 2008, 91(10):3761-3767
[30]KIMOTO H, OHMOMO S, OKAMOTO T.Cholesterol Removal from Media by Lactococci[J].Journal of Dairy Science, 2002, 85(12):3182-3188
[31]蒋欣容.单一及混合乳酸菌发酵果蔬乳饮料对小鼠润肠通便作用的影响[J].扬州: 扬州大学, 2017, : 53-58
[32]刘宁宁, 郭红敏, 葛春美, et al.酸奶中乙醛和双乙酰含量对其风味的影响[J].中国食品添加剂, 2012, (S1):269-273
[33]刘言.果蔬酸奶发酵机理及工艺技术研究[D].石家庄: 河北科技大学, 2016: 23-26.
[34]BOTTAZZI V, DELLAGLIO F.Acetaldehyde and diacetyl production by Streptococcus thermophilus and other lactic streptoccocci[J].Journal of Dairy Research, 1967, 34(2):109-113
[35]LAYE I, KARLESKIND D, MORR C.Chemical,microbiological and sensory properties of plain nonfat yogurt[J].Journal of food science, 1993, 58(5):991-9955
[36]李曦.亚麻酸奶的研发及其生物活性肽的研究[D].杭州: 浙江工商大学, 2017:60-71.
[37]张勇, 段旭昌, 白艳红.超高压处理对牛乳中游离氨基酸影响的研究[J].食品科技, 2007, 32(9):124-126
[38]3969/j.issn.1005-9989.2007.09.040.
[41]ARD? Y.Flavour formation by amino acid catabolism[J].Biotechnology Advances, 2006, 24(2):238-242

[1]	YANG Ming, HAO Xiaona, LUO Tianqi, JIANG Yunyun, YANG Zhennai, ZHU Hong, ZHANG Jian. Analysis of Functional Genes Related to Production of Diacetal and Acetoin by Lactic Acid Bacteria [J]. FOOD SCIENCE, 2020, 41(10): 117-123.
[2]	ZHENG Jia, HE Laping, CHEN Cuicui, LIU Hanyu, TAO Han. Effect of Cholesterol-lowering Probiotics on Fermentation of Yoghurt Manufactured with Potato Pulp and Its Quality Analysis [J]. FOOD SCIENCE, 2020, 41(10): 145-151.
[3]	ZHANG Weiwei, LIU Jianxue, HAN Sihai, PAN Yi’ou, LI Xuan, LI Peiyan, XU Baocheng, LUO Denglin. Determination of Aldehydes in Liquor Base Based on Fourier Transform Near-Infrared Spectroscopy [J]. FOOD SCIENCE, 2016, 37(6): 111-115.
[4]	ZHAO Yunxia1, TAO Mingxuan1,*, CHENG Guangyu2, XING Jia1, LU Wenjuan1. Effects of Polysaccharides from Termitomyces albuminosus on Pathological Liver Ultrastructure and Gene Expression in Mice with Alcoholic Liver Injury [J]. FOOD SCIENCE, 2015, 36(5): 195-199.
[5]	TIAN Yujuan, ZHOU Kang*, HAN Xinfeng, LIU Shuliang. Isolation and Identification of High-Level Diacetyl-Producing Lactic Acid Bacteria from Milk Products [J]. FOOD SCIENCE, 2015, 36(3): 162-165.
[6]	HAO Rui-ying1，ZHAO Jie1，LIU Yan-lin1,2,*. Characterization of Acetaldehyde Metabolism of Saccharomyces cerevisiae during Wine Fermentation [J]. FOOD SCIENCE, 2013, 34(7): 175-179.
[7]	ZHAO Dan1,2，ZENG Xin-an1,2,3,*，CHEN Hong-yun1,2，ZHOU Meng1,2. Kinetics of Catechin-acetaldehyde Condensation Reaction [J]. FOOD SCIENCE, 2013, 34(13): 6-9.
[8]	ZHANG Xiao-hong， LUO Cheng*. Effect of L-Cysteine on Elimination of Acetaldehyde and Intracellular Redox Status in Lung Cancer Line A549 [J]. FOOD SCIENCE, 2013, 34(13): 247-250.
[9]	ZHU Ping，PAN Yong-gui，LIANG Da-wei，ZHANG Zhi-yi，ZHANG Wei-wei. Conditions Optimization for Acetaldehyde Fumigation of Fresh-cut Pineapple by Response Surface Methodology [J]. FOOD SCIENCE, 2011, 32(24): 36-40.
[10]	LI Xiao-juan，PENG Tao，JIA Ran，CHEN Dong-dong，DAI Han-hui. Determination of Metaldehyde Residue in Foodstuffs by GC-MS [J]. FOOD SCIENCE, 2011, 32(16): 224-228.
[11]	QU Hui-ge，XIAO Bo，FENG Zhi-bin，ZHANG Yu-xiang. A Review of Analysis of Diacetyl-producing Factors during Wine Brewing [J]. FOOD SCIENCE, 2010, 31(3): 293-296.
[12]	DENG Li-li1，MING Jian1,2，TIAN Wei-na1，ZENG Kai-fang1,2,*. Effect of Acetaldehyde Fumigation on Fresh-cut Chinese Water Chestnut Quality during Room Temperature Storage [J]. FOOD SCIENCE, 2010, 31(2): 233-236.
[13]	XU Qi. Development of Yam Beer [J]. FOOD SCIENCE, 2007, 28(8): 628-631.
[14]	YU Xiao-Hong, WANG Zi-Sheng, LIU Han-Wen, WANG Zhi-Jun, FANG Wei-Ming. Development of Pea Beer Enriched Zinc [J]. FOOD SCIENCE, 2007, 28(7): 604-607.
[15]	SUN Zhen, YAO Hui-Yuan. Effects of Molecule Structure Modification of Lutein and Zeaxanthin on Inhibitory Tumor Cell Proliferation Activity [J]. FOOD SCIENCE, 2007, 28(4): 296-302.