Lactobacilli isolates as potential aroma producer starter cultures: Effects on the chemical, physical, microbial, and sensory properties of yogurt

Abstract

Five lactobacilli isolates from traditional yogurts and a commercial isolate (LB) were utilized for yogurt production and weekly chemical, physical, microbial, and sensory analyzes were performed during the 21-day storage period. All yogurt samples possessed similar gross compositions, and no significant difference was detected between yogurt samples in terms of acidity and syneresis rates, together with lactobacilli and streptococci counts during storage (p > 0.05). All samples exhibited pseudoplastic behavior and solid-like properties. The highest complex and apparent viscosity values were determined in LB, KKC2, and EPSC2 yogurts. The EPSC2 strain has stood out, leaving the commercial culture behind, regarding acetaldehyde and acetone production while CBH4 and CBX have fallen behind others considering sensory and aromatic properties. Except for viscosity, EPSC2 and KKC2 exhibited similar or better characteristics, including sensory properties and flavor profiles, than LB. In conclusion, EPSC2 and KKC2 are recommended as potential yogurt starters.