Application Of Genetic Technology And Fruit Extracts To Improve Yogurt

Abstract

Yogurt is a ubiquitous daily drink in our life, which is popular among the public because of its unique flavor and taste. Lactobacillus in yogurt is a symbiotic bacterium in human body, it promotes human health, and as probiotics is widely used in food processing industry and plays an important part in the processing and production of yogurt. Now, people's living standards are gradually improving and the pursuit of a healthy and happy life, it is particularly important to develop lactobacillus, which is more in line with the needs of human health and has more excellent traits, to improve the quality such as flavor improvement, taste enhancement and growth shelf life of yogurt. Yogurt quality is generally improved by adding some fruit / plant extract to the yogurt and mixing fermentation by lactic acid bacteria, resulting in a large improvement in flavor, taste, production time, and shelf life. Such as chitosan, bacteriocins, CMC (carboxymethylcellulose) can extend shelf life and Lotus / lily bulb powder thereby further increasing free amino acids, citric acid and free fatty acids concentrations in yogurt. And mouth feel by inducing protein-protein interactions to further increase the viscosity of yogurt; The inclusion of both grape seed extract and banana peel extract in yogurt substantially increases the post shelf life of yogurt so that nutrients are not easily lost. Moreover, mutagenesis breeding and CRISPR-Cas9 technology can obtain mutant strains with acid tolerance and weak H+-ATPase activity to avoid post-acidification.