Screening of <i>Streptococcus thermophilus</i> with Good Flavor and Analysis of Its Aroma Production Characteristics

DAN Tong; QIAO Shaoting; TIAN Jiale

doi:10.13386/j.issn1002-0306.2020120219

Volume 42 Issue 16

Aug. 2021

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Science and Technology of Food Industry > 2021 > 42(16): 99-105. > DOI: 10.13386/j.issn1002-0306.2020120219

DAN Tong, QIAO Shaoting, TIAN Jiale. Screening of Streptococcus thermophilus with Good Flavor and Analysis of Its Aroma Production Characteristics[J]. Science and Technology of Food Industry, 2021, 42(16): 99−105. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120219.

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Screening of Streptococcus thermophilus with Good Flavor and Analysis of Its Aroma Production Characteristics

Key Laboratory of Dairy Biotechnology and Engineering Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China

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Received Date: December 24, 2020
Available Online: June 06, 2021

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Abstract

As one of the main strains of fermented milk, Streptococcus thermophilus can impart excellent texture, rich nutritional value and unique flavor to fermented milk during the fermentation and storage process of fermented milk. On the basis of the previous research, 7 strains of S. thermophilus with good fermentation characteristics isolated from traditional fermented milk in different regions were used as the experimental strains this experiment, and commercial starters were used as the control group, solid phase microextraction was used combined with gas chromatography-mass spectrometry technology to detect and analyze the volatile flavor substances in the fermented milk at the end of the fermentation, which was pH4.5. The results showed that among all the experimental strains, the composition and content of volatile flavor compounds in G80-2 fermented milk were closest to the control group. On this basis, the dynamic analysis of the volatile flavor substances produced by the G80-2 strain during the fermentation and storage of milk was carried out. It was found that the strain was detected acids (4 types), alcohols (10 types), ketones (12 types), aldehydes (6 types), esters (1 type) and other compounds during fermentation and storage. Some main characteristic flavor substances such as acetic acid, acetaldehyde, diacetyl, acetoin, 2-heptanone, 1-heptanol, etc. were relatively high in content. It was concluded that the strain could be used as a starter in the production of dairy products.

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