Abstract:Adlay and milk were used as raw materials and the adlay-yoghourt was synergistically fermented by Lactobacillus reuteri, Streptococcus thermophiles and Lactobacillus bulgaricus. Its physicochemical indexes, texture, taste properties and volatile flavor compounds were detected. Results showed that the content of lactic acid in adlay-yoghourt was the highest and ranged from 11.40~18.38 mg/mL, followed by citric and tartaric acids. However, the chewiness (0.45 mJ), cohesion (0.73 ratio) and gluing properties (0.05 N) of the yogurt (RTB) synergistically fermented by the three strains were significantly higher than that of the yogurt (RT、RB and TB) fermented by the other two strains (p<0.05). The response values of sour, sweet, salty, bitter and umami taste of different products were different (p<0.05). The biggest difference was found in sour. The yogurt synergistically fermented by three strains had the strongest sweet and umami taste, and had the weakest bitter, astringent and sour taste. The maximum 82 kinds of flavor substances were found in the yogurt synergistically fermented by three strains and their contents was 1331.74 ng/mL. The contents of alcohols (167.69 ng/mL), acids (467.33 ng/mL), acids (597.48 ng/mL), and ketones (597.48 ng/mL) of the adlay-yoghourt synergistically fermented by three bacteria were higher than that of the adlay-yoghourt synergistically fermented by two bacteria. In conclusion, the adlay-yoghourt synergistically fermented by tree bacterial showed better texture properties, moderate taste, higher kinds of volatile compounds and content than those of yogurt fermented by 2 strains. As a new type of probiotic milk product, the yogurt synergistically fermented by3 strains might have great market potential.
