Effects of Multi-strain Co-fermentation on Quality and Probiotic Characteristics of YogurtGuochen

Boyang Liu

doi:10.54097/bye9vw29

Authors

Boyang Liu

DOI:

https://doi.org/10.54097/bye9vw29

Keywords:

Multi-strain Fermentation, Probiotic Yogurt, Quality Enhancement, Functional Dairy Products, Storage Stability

Abstract

To investigate the effects of multi-strain co-fermentation involving Lactobacillus acidophilus, Bifidobacterium bifidum, and traditional yogurt starter cultures on the physicochemical properties, sensory characteristics, and probiotic viability of yogurt during storage. Four different fermentation treatments were designed: T1 (traditional starter), T2 (traditional starter + L. acidophilus), T3 (traditional starter + B. bifidum), and T4 (traditional starter + L. acidophilus + B. bifidum). The pH, titratable acidity, texture properties, antioxidant activity, viable cell counts, and sensory evaluation were monitored during 21 days of refrigerated storage. Multi-strain co-fermentation significantly improved yogurt quality parameters. T4 treatment showed the highest antioxidant activity (DPPH scavenging rate: 68.3±2.1%) and maintained probiotic viability above 10⁸ CFU/mL throughout storage. The texture analysis revealed that co-fermentation enhanced firmness and reduced syneresis compared to traditional fermentation. Sensory evaluation indicated that T4 treatment received the highest overall acceptance score (8.2±0.4). Multi-strain co-fermentation, particularly the combination of L. acidophilus and B. bifidum with traditional starters, effectively improves yogurt quality, extends shelf life, and enhances functional properties, providing a viable approach for functional dairy product development.

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