Significant research has been conducted on using natural plant-based homogenates(NPBH)as additives to improve the quality of yogurt.This paper reviews the effects,mechanisms,and research methods of NPBH as additives t...Significant research has been conducted on using natural plant-based homogenates(NPBH)as additives to improve the quality of yogurt.This paper reviews the effects,mechanisms,and research methods of NPBH as additives to the probiotic content,texture,flavor,and nutritional value of yogurt.The mechanisms by which NPBH promotes the growth of lactic acid bacteria are reviewed,including nutrients in the homogenates,a suitable buffering environment,and the metabolic production of probiotics.Fructose,pectin,dietary fiber,protein,and polysaccharides are the primary influences on the yogurt texture.The aromatic precursors contained in NPBH,their contribution to yogurt flavor,and the health benefits of yogurt nutritional fortification are detailed.In the future,priority could be given to adding Chinese herbs(like wolfberry,saffron,and Rhodiola)with preventing alcoholic liver,anti-aging,blood pressure reduction,and other disease treatment or prevention functions to the yogurt to achieve a win-win situation.In addition,research on the function of NPBH yogurt should focus on the clinical implications.展开更多
As the healthy diet concept has gained broad acceptance,more and more consumers nowadays prefer to drink fermented milk.Indeed,the quality of fermented milk is influenced by the protein hydrolysis capacity of the bact...As the healthy diet concept has gained broad acceptance,more and more consumers nowadays prefer to drink fermented milk.Indeed,the quality of fermented milk is influenced by the protein hydrolysis capacity of the bacterial strains used.In this study,we conducted an in silico analysis of the composition of the proteolytic system in the genomes of Lactobacillus helveticus R0052 and Lactococcus lactis subsp.lactis JCM5805,and assessed the impact of these two strains on the quality of fermented milk from several perspectives.The results showed that L.helveticus R0052 and L.lactis JCM5805 had different cell envelope proteases,oligopeptides ABC transport system,and peptidases in their protein hydrolysis systems,which resulted in significant differences in protein hydrolysis,pH,acidity,viable bacteria count,water holding capacity and texture of the produced fermented milk.Differences in the metabolic profiles and pathways of volatile and non-volatile flavor substances between L.helveticus R0052 and L.lactis JCM5805 were identified by metabolomics.L.helveticus R0052 improves the sensory quality of fermented milk compared to L.lactis JCM5805.Our study findings provide novel insights into selecting suitable strains to produce fermented milk from a genetic and metabolic perspective.展开更多
基金supported by the Natural Science Funding of China(31972048)the outstanding youth fund of Zhejiang Province(LR22C200001).
文摘Significant research has been conducted on using natural plant-based homogenates(NPBH)as additives to improve the quality of yogurt.This paper reviews the effects,mechanisms,and research methods of NPBH as additives to the probiotic content,texture,flavor,and nutritional value of yogurt.The mechanisms by which NPBH promotes the growth of lactic acid bacteria are reviewed,including nutrients in the homogenates,a suitable buffering environment,and the metabolic production of probiotics.Fructose,pectin,dietary fiber,protein,and polysaccharides are the primary influences on the yogurt texture.The aromatic precursors contained in NPBH,their contribution to yogurt flavor,and the health benefits of yogurt nutritional fortification are detailed.In the future,priority could be given to adding Chinese herbs(like wolfberry,saffron,and Rhodiola)with preventing alcoholic liver,anti-aging,blood pressure reduction,and other disease treatment or prevention functions to the yogurt to achieve a win-win situation.In addition,research on the function of NPBH yogurt should focus on the clinical implications.
基金supported by the National Natural Science Foundation of China(NSFC31972048,NSFC32272339).
文摘As the healthy diet concept has gained broad acceptance,more and more consumers nowadays prefer to drink fermented milk.Indeed,the quality of fermented milk is influenced by the protein hydrolysis capacity of the bacterial strains used.In this study,we conducted an in silico analysis of the composition of the proteolytic system in the genomes of Lactobacillus helveticus R0052 and Lactococcus lactis subsp.lactis JCM5805,and assessed the impact of these two strains on the quality of fermented milk from several perspectives.The results showed that L.helveticus R0052 and L.lactis JCM5805 had different cell envelope proteases,oligopeptides ABC transport system,and peptidases in their protein hydrolysis systems,which resulted in significant differences in protein hydrolysis,pH,acidity,viable bacteria count,water holding capacity and texture of the produced fermented milk.Differences in the metabolic profiles and pathways of volatile and non-volatile flavor substances between L.helveticus R0052 and L.lactis JCM5805 were identified by metabolomics.L.helveticus R0052 improves the sensory quality of fermented milk compared to L.lactis JCM5805.Our study findings provide novel insights into selecting suitable strains to produce fermented milk from a genetic and metabolic perspective.
