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August 22, 2025FoodsOpen Access

Metabolic Modulation of Yogurt Fermentation Kinetics and Storage Stability by Lactobacillus-Starter Culture Interactions

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Authors

MAM. R. AnWestlake UniversityZZZhi ZhaoChina Agricultural UniversityLZLiang ZhaoUniversity of California, San Francisco

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Overview

This analysis demonstrates how lactobacillus strains influence yogurt fermentation and stability, suggesting improved probiotic formulations.

Key Points

  • L. paracasei L9 significantly increased titratable acidity and reduced fermentation time by 0.5 hours, enhancing yogurt production.
  • The study reported that L. paracasei L9 achieved a higher viability of 8.4 lg CFU/g through efficient lactose transport mechanisms.
  • Metabolomic analysis revealed that L. paracasei L9 upregulated metabolic pathways to support rapid growth and stability during storage.
  • L. acidophilus LAC showed limited growth and lower probiotic stability compared to L. paracasei L9 during 21 days of yogurt storage.

Cite This Study

An et al. (2025) studied this question.

synapsesocial.com/papers/68af53ffad7bf08b1eada9e2https://doi.org/10.3390/foods14172935
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