Skip to main content
Supplement Research and Comparison WebsiteBest Price Guarantee
Supplement Research and Comparison Website

Effects of applying Lactobacillus helveticus H9 as adjunct starter culture in yogurt fermentation and storage.

  • 2019-01
  • Journal of Dairy Science 102(1)
    • Tingting Zhou
    • Rui Huo
    • L. Kwok
    • Changkun Li
    • Yuzhu Ma
    • ZhiHui Mi
    • Yongfu Chen

Abstract

Lactobacillus helveticus H9 is a probiotic bacterium originating from traditional Tibetan kurut. It has high angiotensin-converting enzyme-inhibitory (ACEI) and antihypertensive activities. We aimed to evaluate the effects of L. helveticus H9 supplementation in yogurt fermentation and storage. We monitored changes of multiple parameters over 28 d of storage at 4°C; namely, pH, titratable acidity, free amino groups, ACEI activity, physical properties, volatile flavor compounds, and sensory quality. Supplementation of L. helveticus H9 enhanced fermented milk acidification and proteolysis, resulting in a shorter fermentation time. The H9 treatment significantly increased the ACEI activity of the fermented milks. Fifteen key volatile flavors were detected by solid-phase microextraction-gas chromatography-mass spectrometry across all samples. More alcohols, aldehydes, and nitrogenous compounds, especially acetoin and benzaldehyde, were detected in the H9-supplemented fermented milks. The human sensory scores for flavor and texture, but not appearance, were lower for the H9-supplemented fermented milks, particularly beyond 2 wk of cold storage. Our results will be of interest to the dairy industry for developing novel functional dairy products.

Keywords: Lactobacillus helveticus H9; angiotensin-converting enzyme (ACE)-inhibitory activity; fermented milk; sensory property.

Research Insights

SupplementHealth OutcomeEffect TypeEffect Size
Lactobacillus fermentum MAK20L13FIncreased ACE Inhibitor ActivityBeneficial
Large
Lactobacillus helveticusEnhanced Detection of Volatile Flavor CompoundsBeneficial
Moderate
Lactobacillus helveticusIncreased ACE Inhibitor ActivityBeneficial
Large
Lactobacillus helveticus HA-128Improved Gastric Acid RegulationBeneficial
Moderate
Lactobacillus helveticus HA-128Increased ACE Inhibitor ActivityBeneficial
Large
Lactobacillus helveticus L10Improved Gastric Acid RegulationBeneficial
Moderate
Lactobacillus helveticus L10Increased ACE Inhibitor ActivityBeneficial
Large
Lactobacillus helveticus LH76Improved Antihypertensive ActivityBeneficial
Moderate
Lactobacillus helveticus Rosell-52Increased ACE Inhibitor ActivityBeneficial
Large
Lactobacillus helveticus Rosell-52 MEEnhanced Flavor ProfileBeneficial
Moderate
Lactobacillus helveticus Rosell-52 MEIncreased ACE Inhibitor ActivityBeneficial
Large
Back to top