Comparative analysis of physicochemical, rheological, sensory and flavour properties of yoghurts using a new probiotic Bacillus coagulans 13002 with traditional yoghurt starter

Summary Bacillus coagulans 13002 (13002) as a new potential starter was incorporated into the yoghurts for fermentation in this study. We compared three groups of yoghurt, including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (SL), 13002 (BCS), and 13002 and SL (BCS + SL). Compared with the combination of SL and BCS, the group of BCS + SL exhibited better flavour, higher titratable acidity, cohesiveness and richer volatile compounds, suggesting that the combination of BCS and SL was more efficient to produce the best sensory properties of yoghurt ( P < 0.05). The production of volatile compounds in fermentation with and without the addition of BCS was mainly affected by aldehydes, ketones, esters and hydrocarbons, respectively. Furthermore, BCS additions into traditional starters resulted in increasing organic acids and speeding up the usage of sucrose and lactose during the fermentation period of yoghurt. Our study suggested that BCS is a favourable starter supplement for improving the quality of probiotic yoghurts.