{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,19]],"date-time":"2026-07-19T05:05:52Z","timestamp":1784437552879,"version":"3.55.0"},"reference-count":27,"publisher":"Wiley","issue":"2","license":[{"start":{"date-parts":[[2022,8,19]],"date-time":"2022-08-19T00:00:00Z","timestamp":1660867200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2023,1,30]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Four commercial starter cultures containing <jats:italic>Streptococcus thermophilus<\/jats:italic> and <jats:italic>Lactobacillus delbrueckii<\/jats:italic> subsp. <jats:italic>bulgaricus<\/jats:italic> (S1, S2, S3 and S4; S3 also contained <jats:italic>Limosilactobacillus fermentum<\/jats:italic>) were compared for fermentation, volatile flavor compounds, physicochemical parameters and microbiology, in yogurt prepared from three milk base formulations with increased protein (B1, B2 and B3).<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>The fermentation patterns differed among starters, with Yoflex Mild 1.0 (S4) and SLB95 (S2) showing the longest fermentation time, depending on the formulation. At 21\u2009days, <jats:italic>S. thermophilus<\/jats:italic> counts were similar among starters and higher than 8.52 log CFU mL<jats:sup>\u22121<\/jats:sup>, for all yogurts. The highest counts (6.86 log CFU mL<jats:sup>\u22121<\/jats:sup>) for <jats:italic>L. delbrueckii<\/jats:italic> subsp. <jats:italic>bulgaricus<\/jats:italic> was found for S2 yogurts made from whey protein hydrolysate (B3). Minor water\u2010holding capacity was detected for YF\u2010L811 (S1) yogurts. Yoflex Harmony 1.0 (S3) starter containing <jats:italic>Lim. fermentum<\/jats:italic> produced a distinctive volatile profile characterized by aldehydes with respect to yogurts prepared with S1, S2 and S4, which were characterized by ketones.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>Results indicate the usefulness of carrying out studies similar to the present one to select the most appropriate process conditions depending on the desired product. \u00a9 2022 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.12168","type":"journal-article","created":{"date-parts":[[2022,8,9]],"date-time":"2022-08-09T03:56:12Z","timestamp":1660017372000},"page":"569-575","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["Influence of commercial starter culture on fermentation dynamics and quality characteristics of yogurts obtained with different 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