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<p>This study aimed to optimize the fermentation conditions of <i>Lactiplantibacillus plantarum</i> M-3 for exopolysaccharide (EPS) production and evaluate its effect on yogurt characteristics. One-way and orthogonal tests were used to identify suitable carbon and nitrogen sources, inoculum amount, fermentation temperature, time, and pH. Maltose (50&#xa0;g/L) and tryptone (30&#xa0;g/L) were selected as optimal substrates. Under optimal conditions, EPS yield reached 875.46 ± 24.62&#xa0;mg/L, 3.59 times higher than before optimization. Yogurt was prepared using <i>L. plantarum</i> M-3, a commercial starter, and their combination. Compared to individual strains, co-fermentation with <i>L. plantarum</i> M-3 and the commercial starter reduced fermentation time, increased acidity, and improved water-holding capacity, rheological behavior, and gel texture. Textural and rheological analysis revealed that the co-fermented yogurt had better viscosity, cohesiveness, and gel structure, likely due to EPS from <i>L. plantarum</i> M-3. Particle size and zeta potential data also confirmed improved gel stability. These results indicate that <i>L. plantarum</i> M-3 is more suitable as an auxiliary strain to improve yogurt texture and reduce additive use.</p> Graphical abstract <p></p>

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Optimization of Lactiplantibacillus plantarum M-3 fermentation and its effect on yogurt characteristics

  • 期刊论文

  • 发表日期：

    2025年5月13日

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  • Yifei Ding,
  • Jinxuan Wang,
  • Xiaochun Su,
  • Mengyu Liu,
  • Yinfeng Lei,
  • Shubo Li

摘要

This study aimed to optimize the fermentation conditions of Lactiplantibacillus plantarum M-3 for exopolysaccharide (EPS) production and evaluate its effect on yogurt characteristics. One-way and orthogonal tests were used to identify suitable carbon and nitrogen sources, inoculum amount, fermentation temperature, time, and pH. Maltose (50 g/L) and tryptone (30 g/L) were selected as optimal substrates. Under optimal conditions, EPS yield reached 875.46 ± 24.62 mg/L, 3.59 times higher than before optimization. Yogurt was prepared using L. plantarum M-3, a commercial starter, and their combination. Compared to individual strains, co-fermentation with L. plantarum M-3 and the commercial starter reduced fermentation time, increased acidity, and improved water-holding capacity, rheological behavior, and gel texture. Textural and rheological analysis revealed that the co-fermented yogurt had better viscosity, cohesiveness, and gel structure, likely due to EPS from L. plantarum M-3. Particle size and zeta potential data also confirmed improved gel stability. These results indicate that L. plantarum M-3 is more suitable as an auxiliary strain to improve yogurt texture and reduce additive use.

Graphical abstract