Effects of Semen Ziziphi Spinosae extract and binary probiotics co-fermentation on the quality of yogurt and their underlying molecular mechanisms

• DOI: 10.1016/j.fochx.2024.101191
• Publication Date: 2024-02-05T11:19:03Z
• Authors: Xiankang Fan; Ang Zhang; Tao Zhang; Maolin Tu; Qiwei Du; Nan Ling; Jihuan Wu; Xiaoqun Zeng; Zhen Wu; Daodong Pan
• Keywords: Nutrition. Foods and food supply; HS-SPME-GC-MS; Targeted metabolomics; 04 agricultural and veterinary sciences; TP368-456; Yogurt; Food processing and manufacture; HPLC-MS; Lactic acid bacteria; Flavor compounds; TX341-641; 0405 other agricultural sciences; Research Article

The study aimed to investigate the impact of water-soluble extract from Semen Ziziphi Spinosae (SZSE) on yogurt quality and understand the underlying mechanism. The results demonstrated that adding 0.5% (w/v) SZSE had a significant effect on reducing yogurt syneresis and resulted in a more compact and uniform casein gel. Notably, the co-fermented yogurt with binary probiotics (Lacticaseibacillus casei CGMCC1.5956 and Levilactobacillus brevis CGMCC1.5954) along with SZSE led to increased viable probiotics and a higher odor score (23.23). This effect might be attributed to the increased amino acid utilization by binary probiotics through biosynthesis of valine, leucine and isoleucine, metabolic pathways, and amino acid biosynthesis to produce amino acid derivatives such as N5-(l-1-carboxyethyl)-l-ornithine and diaminopyrimidine acid. The yogurt contained 79 volatile flavor compounds, with hexanoic acid, 2-heptanone, and 2-nonanone potentially contributing to the high odor scores. These findings have strategic implications for developing yogurt with high gel characteristics and distinctive flavor.