Soybean peptides promote yoghurt fermentation and quality
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ORIGINAL RESEARCH PAPER
Soybean peptides promote yoghurt fermentation and quality Yue Hu . You Li
. Xinqi Liu
Received: 6 January 2020 / Accepted: 12 May 2020 Ó Springer Nature B.V. 2020
Abstract Objectives This research paper was to investigate the influence of soybean peptides addition on viable count of lactic acid bacteria, physicochemical parameters, flavor, and sensory evaluation of yoghurt. Results The number of fermenting strains (Streptococcus thermophilus ? Lactobacillus delbrueckii subsp. bulgaricus) cells in yoghurt (stored at 4 °C for 19 days) added with 0.2% (w/v) of soybean peptides (808.34 Da) reached 1.4 times higher bacterial number than in the control group. A total of 34
volatile substances were detected in this study, while there were 22 volatiles occurred in the control group yoghurt, 30 volatiles were detected in yoghurt added with 0.2% soybean peptides. There was no significant difference in sensory evaluation (p [ 0.05) between the yoghurt with and without soybean peptides. Conclusions In our study, the addition of soybean peptides (0.2%) can be effective both in maintaining the viable bacterial count and yoghurt quality. Keywords Lactic acid bacteria Soybean peptides Yoghurt texture Yoghurt flavor Yoghurt sensory evaluation
You Li and Xinqi Liu have contributed equally to this work and are both corresponding authors.
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s10529-020-02912-2) contains supplementary material, which is available to authorized users. Y. Hu Y. Li X. Liu Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China Y. Li (&) X. Liu (&) Department of Food Quality and Safety, School of Food and Health, Beijing Technology and Business University, No 33, Fucheng Road, Haidian District, Beijing 100048, China e-mail: [email protected] X. Liu e-mail: [email protected]
Introduction Fermentation has been used for thousands years to increase food quality by converting big organic molecules into small ones (Ojha et al. 2017). Lactic acid bacteria are important to food industry because they could produce lactic acid and enhance the food texture and flavor qualities (Filannino et al. 2018). Yoghurt, as a popular food worldwide, is fermented by homofermentative Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus which should contain certain amount of viable fermenting strains in order to impart nutritional and health benefits during the shelf life to consumers (Condurso et al.
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2008; Makino et al. 2018). The strains used in yoghurt fermentation are generally regarded as safe (Hols et al. 2005) and could improve product texture, flavor, antioxidant properties and human alimentary tract microbes (Iyer et al. 2010). However lactic acid bacteria could utilize amino acids or peptides as nitrogen
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