发酵菌种如何决定酸奶的浓稠度和酸味？

Fermented & Preserved Foods

Starter cultures can noticeably change yogurt thickness, while their effect on “tang” mainly comes through acidification. Different strains, strain mixtures, fermentation temperatures, and fermentation times produced different viscosity and acidity outcomes in the described studies. However, the research does not establish one starter culture as universally thickest or tangiest.

For thicker yogurt, cultures that produce exopolysaccharides—or “texturing” strains—may help build viscosity, although the result depends on the strain combination and processing conditions. One study found that lower starter inoculation in caprine yogurt produced a stronger gel, showing that more starter is not automatically better. For tang, faster or slower acidification changes acidity, but acidity measurements are not the same as a consumer taste test. In practical terms, starter choice matters, but milk type, temperature, fermentation endpoint, and storage also matter.

What this answer does not cover

• This synthesis uses titles and abstracts, not a full-text systematic review.
• Bibliographic index coverage and metadata can be incomplete or delayed.
• Retraction and publication-status metadata can be incomplete across connected indexes.
• Paper quality and risk of bias were not independently assessed.
• This synthesis is based only on the supplied titles and abstracts, not full papers.
• The studies used different yogurt types, cultures, measurements, and processing conditions, so their results are not directly interchangeable.
• Several studies measured pH, titratable acidity, or acidification rather than perceived tang in a taste panel.
• The evidence does not identify a single best starter culture for every home recipe.

Papers used (8)

1. Combined Effects of Culture Conditions and Storage Time on Acidification and Viscosity of Stirred Yogurt — Journal of Dairy Science, 1999
2. Effect of commercial yogurt starter cultures on fermentation process, texture and sensoric parameters of white yogurt — Potravinarstvo Slovak Journal of Food Sciences, 2020
3. Exopolysaccharide Production and Texture-Promoting Abilities of Mixed-Strain Starter Cultures in Yogurt Production — Journal of Dairy Science, 1997
4. Starter culture effects on caprine yogurt fermentation — International Journal of Dairy Technology, 1994
5. Phenotypic Differentiation of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus Isolates Found in Yogurt Starter Cultures — Fermentation, 2024
6. A Review of Processing Techniques and Rheological Properties of Yogurts. — Journal of texture studies, 2025
7. Comparison of the Functionality of Exopolysaccharides Produced In Situ or Added as Bioingredients on Yogurt Properties — Journal of Dairy Science, 2005
8. Fermentation Characteristics, Antinutritional Factor Level and Flavor Compounds of Soybean Whey Yogurt — Foods, 2024

Answer last checked 2026-10-13T08:08:56.482Z. Answerlog reads titles and abstracts, not full papers, and does not assess study quality or claim consensus.

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