Tian, Huaixiang published the artcileScreening of aroma-producing lactic acid bacteria and their application in improving the aromatic profile of yogurt, Formula: C5H12O, the main research area is aroma lactic acid bacteria yogurt aromatic profile; Lactobacillus plantarum ; adjunct culture; aroma profile; yogurt.
The development of yogurt flavor is a complicated and dynamic biochem. process. In addition to traditional starter cultures, adjunct cultures could also make significant contributions to the flavor profiles of yogurt. In the current study, two Lactobacillus plantarumstrains (1-33 and 1-34) were isolated based on their abilities to produce acetaldehyde and diacetyl. In co-fermentation with traditional starters, these isolated strains were able to maintain viability without affecting the yogurt’s acidification profiles. Furthermore, they pos. influenced the aroma quality of the yogurt samples. They promoted the formation of volatile metabolites, especially acetaldehyde, diacetyl, and acetoin, which are recognized as characteristic compounds The results of this work provide novel knowledge about the contributions of isolated strains on the flavor profiles of yogurt, which will help to improve the organoleptic properties of the final products. Practical applications : Using lactic acid bacteria (LAB) as adjunct cultures co-fermented with traditional yogurt starter cultures can increase the quantities of flavor compounds in yogurt. This study enriches our understanding of the effects of adjunct cultures on yogurt flavor. Researchers and manufacturers that specialize in yogurt making can use the results of this study to improve the aromatic profile and organoleptic quality of yogurt.
Journal of Food Biochemistry published new progress about Alkanes Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 584-02-1 belongs to class alcohols-buliding-blocks, name is 3-Pentanol, and the molecular formula is C5H12O, Formula: C5H12O.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts