Effect of hawk tea (Litsea coreana L.) on the numbers of lactic acid bacteria and flavour compounds of yoghurt

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• 作者：Ming Ye^a ; ^{yeming123@sina.com} ; Dong Liu^a ; Rong Zhang^a ; Liu Yang^a ; Jing Wang^b
• 刊名：International Dairy Journal
• 出版年：2012
• 出版时间：March 2012
• 年：2012
• 卷：23
• 期：1
• 页码：68-71
• 全文大小：204 K

文摘

Hawk tea (Litsea coreana L.) leaves were added to reconstituted milk at 2 % and 4 % (w/v), and inoculated with yoghurt starter to obtain hawk tea yoghurts (HTY₂ and HTY₄). The number of Streptococcus thermophilus, Lactobacillus acidophilus, and Lactobacillus casei in the hawk tea yoghurts were significantly higher than those in the control yoghurt (p?<?0.05). In addition to 25 volatile components identified in the control yoghurt, (?-spathulenol, ¦Á-cubebene, cadina-3, 9-diene, eudesma-4(14) and 11-diene were detected in the hawk tea yoghurts, and the amounts of acetaldehyde, caprylic aldehyde, nonanal and decanal were significantly higher than those in the control yoghurt (p?<?0.05), and the relative amounts of diacetyl, acetoin and 2-heptanone also increased. All the results suggest that L. coreana L. promoted the metabolism of lactic acid bacteria in the yoghurt.