Utilisation of a Portable Electronic Nose, NeOse Pro, to Follow the Microbial Fermentation of a Yoghurt

Yoghurt is fermented milk which results from the exclusive action of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus. However, a disruption bacterial growth can lead to significant industrial losses. Currents monitoring methods, based on checking pH during fermentation step are not always satisfactory. The NeOse Pro system, portable electronic nose, mean obtain immediately aromatic profiles. In this work, we applied technology yoghurt ecosystem, highly hydrated product. profiles obtained allowed us discriminate yoghurts before after fermentation. detail, discrepancy between two bacteria cultured alone was slight. It also case when compared different initial ratios. mixes led clearly distinguishable A GC/MS analysis performed products 7 h explain detection acetaldehyde by stimulation some captors apparatus. so convenient study yogurt.