ArticleKorean journal for food science of animal resources2016
The Impact of Proteolytic Pork Hydrolysate on Microbial, Flavor and Free Amino Acids Compounds of Yogurt.
Article in Korean journal for food science of animal resources, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Comprehensive Flavor Profiling of Dairy Products Using Electronic Tongue: Discrimination Based on Processing Parameters and Formulations.Food science & nutrition · 2026Article
- Global transcriptional regulation by the CodY gene: identification of critical compounds that enhance oxidative stress resistance in Lactobacillus delbrueckii subsp. Bulgaricus.BMC microbiology · 2025Article
- Two-Dimensional GC-ToFMS Analysis of Volatile Organic Compounds in Fermented Camel Milk (Shubat).Foods (Basel, Switzerland) · 2025Article
- Profiles of Volatile Flavor Compounds in Milk Fermented with Different Proportional Combinations of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus.Molecules (Basel, Switzerland) · 2017Article
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Authors and funding
5 authors.
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Abstract
The aim of this study was to investigate the influence of proteolytic pork hydrolysate (PPH) on yoghurt production by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Fresh lean pork was cut into pieces and mixed with deionized water and dealt with protease, then the resulting PPH was added to milk to investigate the effects of PPH on yoghurt production. The fermentation time, the viable cell counts, the flavor, free amino acids compounds, and sensory evaluation of yoghurt were evaluated. These results showed that PPH significantly stimulated the growth and acidification of the both bacterial strains. When the content of PPH reached 5% (w/w), the increased acidifying rate occurred, which the fermentation time was one hour less than that of the control, a time saving of up to 20% compared with the control. The viable cell counts, the total free amino acids, and the scores of taste, flavor and overall acceptability in PPH-supplemented yoghurt were higher than the control. Furthermore, the contents of some characteristic flavor compounds including acids, alcohols, aldehydes, ketones and esters were richer than the control. We concluded that the constituents of PPH such as small peptide, vitamins, and minerals together to play the stimulatory roles and result in beneficial effect for the yoghurt starter cultures growth.
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