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Mechanism and application of phenyllactic acid on the control of yogurt post-acidification caused by Lactobacillus bulgaricus.

  • 2025-08
  • Food research international (Ottawa, Ont.) 214
    • Hongxin Zhou
    • Xuanxuan Pang
    • Panpan Han
    • Zhixin Wang
    • Shijie Wang
    • Yingmin Jia
    • Yawei Ning

Study Design

Population
Lactobacillus bulgaricus as indicator
Methods
The inhibitory effect of phenyllactic acid (PLA) on yogurt post-acidification was investigated using Lactobacillus bulgaricus as indicator; mechanism assays and transcriptomic analysis were performed, and PLA at 1.25 mg/mL was tested during 21 days of storage at 15 °C.
Excessive post-acidification can adversely affect taste acceptance and shorten yogurt shelf life. Herein, the inhibitory effect of phenyllactic acid (PLA) on yogurt post-acidification was investigated using Lactobacillus bulgaricus as indicator. The results demonstrated that PLA effectively inhibited L. bulgaricus growth and acid production. Mechanism assays revealed that PLA compromised cell membrane integrity and fluidity, resulting in proton dynamic potential dissipation and altered ultrastructure. Furthermore, PLA inhibited key enzymes including F0F1-ATPase, lactate dehydrogenase, β-galactosidase, and 6-phosphofructokinase, thereby slowing lactic acid production and reducing acid resistance. Transcriptomic analysis indicated that PLA primarily blocked Embden-Meyerhof-Parnas pathway, suppressed acid-resistant pathway, disturbed amino acid metabolism, and interfered with material transport across cell membranes via ABC transporters. Finally, PLA at 1.25 mg/mL effectively controlled yogurt post-acidification by decreasing titratable acidity by 5°T after 21 days of storage at 15 °C. Conclusively, this investigation could provide evidences for the application of PLA in managing yogurt post-acidification.

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