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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
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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

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