Effects of Bacillus coagulans as an adjunct starter culture on yogurt quality and storage

Bacillus coagulans has been widely studied for its probiotic properties. Therefore, identifying a strain that can be used as an adjunct starter culture yogurt production would have commercial value. In this study, 30 B. strains were isolated from vegetable samples 11 provinces or autonomous regions in China, and their pan-genomic phylogenetic characteristics analyzed. Phylogenetic analysis categorized into 4 different subphylotypes, including subtype I (11 isolates), II (7 III IV (1 isolate). Four (B. coagulans-70, coagulans-78, coagulans-79, coagulans-100) randomly selected each subphylotype of the tree cultures. Compared with other tested strains, coagulans-70 showed highest count at end manufacturing period. Comparative genome indicated bacterial levels may associated abundance genes related to carbohydrate transport metabolism (e.g., sucrose utilization). Finally, differences texture volatile flavor compound profiles observed between samples. groups, addition exerted positive effect on appearance products. Volatile increased quantities 2-heptanone, 2-nonanone, amyl alcohol, 2-hydroxy-3-pentanone group compared control yogurts. These results above combined sensory evaluation is most suitable further use functional dairy product development.