Study on the preparation of dual-protein yogurt by co-fermentation with Weissella confusa and its storage stability

doi:10.3969/j.issn.1004-1524.20250709

Acta Agriculturae Zhejiangensis ›› 2026, Vol. 38 ›› Issue (6): 1099-1111.DOI: 10.3969/j.issn.1004-1524.20250709

• Future Foods and Health • Previous Articles Next Articles

Study on the preparation of dual-protein yogurt by co-fermentation with Weissella confusa and its storage stability

KANG Ying(), YE Tao, BAI Xueying, ZHANG Xuejiao^*()

Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control, College of Food Science and Chemical Engineering, Shaoyang University, Shaoyang 422000, Hunan, China

Received:2025-11-23 Online:2026-06-25 Published:2026-07-14

Abstract

Abstract:

To prepare a plant-animal dual-protein yogurt with stable texture, appropriate taste, and rich nutrition, this study for the first time utilized Weissella confusa SY628 strain (a high-yield dextran-producing strain) in combination with a commercial yogurt starter (YF-L904 compound bacterial powder) for the co-fermentation of a soymilk-milk mixed system to develop a novel dual-protein yogurt. Following single-factor experiments, response surface methodology was employed to optimize the fermentation conditions. The quality stability during 28 days of storage was evaluated by determining key nutritional components, physicochemical properties, texture profiles, rheological properties, and microstructure. The results showed that the optimal fermentation conditions were as follows: milk-to-soymilk ratio of 6∶4, fermentation temperature of 30 ℃, ratio of bacterial liquids (bacterial liquid of SY628 strain to bacterial liquid of YF-L904) of 1∶3, sucrose addition amount of 6%, and inoculum size of 3%. Under these conditions, a sensory score of 88.67 was achieved. The polysaccharide content of the dual-protein yogurt produced under the optimal fermentation conditions (SYF) was 22.6 g·kg^-1, which was significantly (p<0.05) higher than that of the yogurt fermented solely with the commercial yogurt starter (CN). Throughout the 28-day storage period, SYF exhibited higher hardness, cohesiveness, and springiness in texture; better water-holding capacity; higher storage modulus, loss modulus, and complex viscosity; and a denser sheet-like gel structure. Consequently, SYF demonstrated enhanced storage stability compared with CN. This study provides a feasible technical solution for developing additive-free functional dual-protein yogurt and expands the application prospects of Weissella confusa in functional fermented foods.

Key words: Weissella confusa, dual protein yogurt, fermentation process optimization, stability

CLC Number:

TS252.54

KANG Ying, YE Tao, BAI Xueying, ZHANG Xuejiao. Study on the preparation of dual-protein yogurt by co-fermentation with Weissella confusa and its storage stability[J]. Acta Agriculturae Zhejiangensis, 2026, 38(6): 1099-1111.

Figures/Tables 15

References 32

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等级(评分) Grade (socre)	组织状态 Texture	滋味 Taste	气味 Odor	颜色 Color
优秀(≥80) Excellent (≥80)	组织状态均匀,无乳清析出,凝块完整,无油脂上浮 Uniform texture, no whey separation, intact curd, no fat floating	酸甜适中,无颗粒感和黏口感,整体味感协调、柔和 Well-balanced sour and sweet taste, no graininess or stickiness, harmonious and mild overall flavor	奶香浓郁,无豆腥味,整体气味协调 Rich milk aroma, no beany flavor, harmonious overall odor	色泽均匀,呈乳白色,有光泽 Uniform color, milky white in appearance, with luster
良好(60~79 ) Good (60-79)	组织状态均匀,少量乳清析出,凝块完整,轻微油脂上浮 Uniform texture, a small amount of whey separation, intact curd, slight fat floating	酸甜感较协调,轻微颗粒感和黏口感,整体味感较协调 Relatively balanced sour and sweet taste, slight graininess and stickiness, fairly harmonious overall flavor	奶香较淡,轻微豆腥味,整体气味较协调 Light milk aroma, slight beany flavor, fairly harmonious overall odor	淡黄色,色泽均匀有光泽 Pale yellow, uniform color with luster
一般(40~59) Acceptable (40-59)	组织状态粗糙,乳清较多,有气泡和轻微开裂,油脂上浮较重 Coarse texture, considerable whey separation, with bubbles and slight cracking, obvious fat floating	偏酸或偏甜,颗粒感和黏口感较重,整体味感不协调 Sour- or sweet-biased taste, obvious graininess and stickiness, discordant overall flavor	无奶香味,豆腥味较重,整体气味尚可接受 No milk aroma, obvious beany flavor, overall odor acceptable	色泽异常,光泽稍差 Abnormal color, slightly poor luster
差(≤39) Poor (≤39)	组织状态粗糙,有大量气泡且乳清析出严重,油脂上浮严重 Coarse texture, numerous bubbles, severe whey separation, serious fat floating	过酸或过甜,颗粒感和黏口感严重,整体味感极不协调,口感粗糙 Overly sour or sweet taste, severe graininess and stickiness, extremely discordant overall flavor, coarse mouthfeel	无奶香味,豆腥味严重,整体气味不协调 No milk aroma, severe beany flavor, discordant overall odor	颜色不均,色泽异常,无光泽 Uneven color, abnormal hue, no luster

等级(评分) Grade (socre)	组织状态 Texture	滋味 Taste	气味 Odor	颜色 Color
优秀(≥80) Excellent (≥80)	组织状态均匀,无乳清析出,凝块完整,无油脂上浮 Uniform texture, no whey separation, intact curd, no fat floating	酸甜适中,无颗粒感和黏口感,整体味感协调、柔和 Well-balanced sour and sweet taste, no graininess or stickiness, harmonious and mild overall flavor	奶香浓郁,无豆腥味,整体气味协调 Rich milk aroma, no beany flavor, harmonious overall odor	色泽均匀,呈乳白色,有光泽 Uniform color, milky white in appearance, with luster
良好(60~79 ) Good (60-79)	组织状态均匀,少量乳清析出,凝块完整,轻微油脂上浮 Uniform texture, a small amount of whey separation, intact curd, slight fat floating	酸甜感较协调,轻微颗粒感和黏口感,整体味感较协调 Relatively balanced sour and sweet taste, slight graininess and stickiness, fairly harmonious overall flavor	奶香较淡,轻微豆腥味,整体气味较协调 Light milk aroma, slight beany flavor, fairly harmonious overall odor	淡黄色,色泽均匀有光泽 Pale yellow, uniform color with luster
一般(40~59) Acceptable (40-59)	组织状态粗糙,乳清较多,有气泡和轻微开裂,油脂上浮较重 Coarse texture, considerable whey separation, with bubbles and slight cracking, obvious fat floating	偏酸或偏甜,颗粒感和黏口感较重,整体味感不协调 Sour- or sweet-biased taste, obvious graininess and stickiness, discordant overall flavor	无奶香味,豆腥味较重,整体气味尚可接受 No milk aroma, obvious beany flavor, overall odor acceptable	色泽异常,光泽稍差 Abnormal color, slightly poor luster
差(≤39) Poor (≤39)	组织状态粗糙,有大量气泡且乳清析出严重,油脂上浮严重 Coarse texture, numerous bubbles, severe whey separation, serious fat floating	过酸或过甜,颗粒感和黏口感严重,整体味感极不协调,口感粗糙 Overly sour or sweet taste, severe graininess and stickiness, extremely discordant overall flavor, coarse mouthfeel	无奶香味,豆腥味严重,整体气味不协调 No milk aroma, severe beany flavor, discordant overall odor	颜色不均,色泽异常,无光泽 Uneven color, abnormal hue, no luster

牛奶与豆浆配比 Milk-to- soymilk ratio	酸度/°T Titratable acidity/°T	持水性/% Water holding capacity/%	感官评分 Sensory score
9∶1	71.33±0.47 c	94.85±0.01 d	81.00±1.48 d
8∶2	72.00±0.82 bc	96.46±0.01 c	82.40±1.20 c
7∶3	73.00±0.00 ab	98.29±0.01 b	83.40±1.20 c
6∶4	74.33±0.47 a	99.92±0.00 a	87.60±1.43 a
5∶5	66.67±0.47 d	99.93±0.00 a	85.40±0.80 b
4∶6	65.33±0.47 d	99.95±0.00 a	83.90±1.97 c
3∶7	62.00±0.82 e	99.97±0.00 a	79.80±1.33 d
2∶8	59.00±0.82 f	99.98±0.00 a	73.10±1.70 e
1∶9	55.33±0.94 g	99.99±0.00 a	71.80±1.25 f

牛奶与豆浆配比 Milk-to- soymilk ratio	酸度/°T Titratable acidity/°T	持水性/% Water holding capacity/%	感官评分 Sensory score
9∶1	71.33±0.47 c	94.85±0.01 d	81.00±1.48 d
8∶2	72.00±0.82 bc	96.46±0.01 c	82.40±1.20 c
7∶3	73.00±0.00 ab	98.29±0.01 b	83.40±1.20 c
6∶4	74.33±0.47 a	99.92±0.00 a	87.60±1.43 a
5∶5	66.67±0.47 d	99.93±0.00 a	85.40±0.80 b
4∶6	65.33±0.47 d	99.95±0.00 a	83.90±1.97 c
3∶7	62.00±0.82 e	99.97±0.00 a	79.80±1.33 d
2∶8	59.00±0.82 f	99.98±0.00 a	73.10±1.70 e
1∶9	55.33±0.94 g	99.99±0.00 a	71.80±1.25 f

蔗糖添加量/% Sucrose addition amount/%	酸度/°T Titratable acidity/°T	持水性/% Water holding capacity/%	感官评分 Sensory score
2	67.00±0.82 b	99.40±0.01 b	64.90±1.58 g
3	67.33±0.47 b	99.73±0.01 ab	67.00±1.67 f
4	68.67±1.70 ab	99.78±0.01 ab	71.30±1.62 e
5	69.00±0.82 ab	99.83±0.01 a	76.60±1.28 c
6	70.00±0.82 a	99.90±0.01 a	83.70±1.42 a
7	66.67±0.94 b	99.86±0.01 a	80.10±1.45 b
8	63.33±1.25 c	99.80±0.01 ab	76.90±1.16 c
9	61.67±1.25 c	99.75±0.01 ab	73.90±1.51 d

Study on the preparation of dual-protein yogurt by co-fermentation with Weissella confusa and its storage stability

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菌液接种量/% Inoculum size/%	酸度/°T Titratable acidity/°T	持水性/% Water holding capacity/%	感官评分 Sensory score
1	63.33±0.47 d	99.88±0.01 a	72.50±1.20 d
2	68.33±0.47 c	99.88±0.01 a	80.40±1.11 b
3	71.00±0.82 b	99.90±0.01 a	83.70±1.19 a
4	72.33±0.47 b	99.91±0.01 a	77.80±1.40 c
5	72.67±0.47 b	99.91±0.01 a	78.00±0.77 bc
6	76.33±1.25 a	99.94±0.01 a	78.80±1.25 b

发酵温度/℃ Fermentation temperature/℃	酸度/°T Titratable acidity/°T	持水性/% Water holding capacity/%	感官评分 Sensory score
30	65.33±0.47 d	99.85±0.01 a	81.35±2.97 ab
32	71.33±0.47 c	99.72±0.01 a	82.85±1.96 a
34	82.00±0.81 a	98.96±0.01 a	75.95±2.52 b
36	81.00±1.41 a	95.77±0.01 b	69.85±1.93 c
38	77.33±0.47 b	92.67±0.01 c	66.65±2.31 d
40	75.67±1.70 b	69.92±0.01 d	57.85±2.13 e
42	66.00±0.82 d	60.15±0.01 e	52.35±1.68 f
44	60.67±0.94 e	49.00±0.01 f	43.55±2.90 g

菌液配比 Ratio of bacterial liquids	酸度/°T Titratable acidity/°T	持水性/% Water holding capacity/%	感官评分/分 Sensory score/score
3∶1	60.33±0.47 d	99.85±0.00 a	75.20±1.16 d
2∶1	66.33±0.94 c	99.83±0.00 a	79.80±0.75 c
1∶1	70.33±0.47 b	99.70±0.00 a	83.40±1.20 ab
1∶2	73.33±0.47 a	97.64±0.00 b	85.20±1.08 a
1∶3	72.00±0.82 a	98.00±0.00 b	80.10±1.04 bc

试验号No.	A	B	C	Y
1	0	0	0	90.00
2	1	0	-1	50.33
3	-1	0	1	71.67
4	0	1	1	71.67
5	0	-1	-1	74.33
6	1	-1	0	54.33
7	-1	0	-1	77.00
8	1	1	0	51.00
9	0	0	0	88.00
10	-1	1	0	71.33
11	1	0	1	53.00
12	0	0	0	87.00
13	-1	-1	0	76.33
14	0	1	-1	80.33
15	0	-1	1	92.00
16	0	0	0	85.67
17	0	0	0	86.67

储藏时间/d Storage time/d	pH值pH value		酸度/°T Titratable acidity/°T
储藏时间/d Storage time/d	SYF	CN	SYF	CN
1	4.50±0.01 a	4.45±0.01 a	74.67±0.47 e	68.33±0.47 d
7	4.43±0.01 b	4.38±0.01 b	78.33±0.94 d	70.00±0.82 d
14	4.37±0.01 c	4.28±0.01 c	80.33±0.47 c	72.33±0.47 c
21	4.34±0.01 d	4.24±0.01 d	82.00±0.82 b	74.00±0.82 b
28	4.32±0.01 e	4.20±0.01 e	83.67±0.47 a	75.67±0.47 a

储藏时间 Storage time/d	样品 Sample	硬度/g Hardness/g	黏附性/(g·s) Adhesiveness/ (g·s)	回复性/% Resilience/%	内聚性 Cohesiveness	弹性/% Springiness/%	胶着性 Gumminess	咀嚼性 Chewiness	持水性/% Water holding capacity/%
1	SYF	36.47± 0.36 d	-85.31± 0.30 d	14.39± 1.01 a	0.62± 0.01 a	82.59± 0.13 d	27.33± 0.48 b	22.70± 0.36 c	85.13± 0.38 a
	CN	31.42± 0.47 e	-75.32± 0.45 d	12.09± 0.77 a	0.58± 0.01 a	77.37± 0.24 c	22.80± 0.22 b	17.84± 0.58 c	45.42± 0.56 a
7	SYF	46.98± 0.80 b	-94.96± 0.77 b	12.94± 0.55 ab	0.62± 0.01 a	83.54± 0.95 b	28.75± 0.56 a	23.59± 0.55 b	83.04± 0.85 b
	CN	41.37± 0.66 a	-88.28± 0.83 a	10.03± 0.26 b	0.58± 0.01 a	80.82± 0.55 a	24.50± 0.39 a	19.62± 0.51 a	40.80± 0.81 b
14	SYF	49.04± 1.01 a	-98.96± 0.73 a	12.44± 0.43 b	0.61± 0.01 a	85.74± 0.20 a	28.75± 0.56 a	25.38± 0.76 a	81.90± 0.65 c
	CN	38.30± 0.60 b	-83.65± 0.50 b	8.99± 0.19 b	0.57± 0.01 a	79.68± 0.78 b	24.50± 0.39 a	18.60± 0.35 b	38.05± 0.45 c
21	SYF	45.63± 0.67 b	-93.56± 0.53 bc	12.14± 0.65 b	0.59± 0.01 b	83.07± 0.46 c	27.04± 0.64 b	22.32± 0.22 c	80.32± 0.64 d
	CN	36.12± 0.42 c	-78.71± 0.41 c	7.91± 0.46 c	0.55± 0.01 b	76.60± 0.36 d	22.47± 0.18 c	17.32± 0.64 c	33.73± 0.68 d
28	SYF	43.48± 0.40 c	-92.21± 0.18 c	11.18± 0.39 c	0.58± 0.01 b	81.94± 0.34 e	26.22± 0.35 c	21.63± 0.31 d	78.89± 0.68 e
	CN	33.95± 0.28 d	-75.82± 0.18 d	6.66± 0.16 d	0.53± 0.01 b	74.73± 0.23 e	21.72± 0.52 d	16.48± 0.03 d	31.47± 0.73 e

储藏时间 Storage time/d	样品 Sample	活菌数/ (CFU·mL^-1) Viable cell count/ (CFU·mL^-1)	感官评分 Sensory score
储藏时间 Storage time/d	样品 Sample	活菌数/ (CFU·mL^-1) Viable cell count/ (CFU·mL^-1)	颜色 Color	气味 Odor	滋味 Taste	组织状态 Texture	总分 Total
1	SYF	9.4×10⁸	17.60±1.02 a	16.90±0.94 b	26.60±1.28 a	26.30±1.34 ab	87.40±1.85 ab
	CN	1.3×10⁴	16.40±0.92 abc	16.80±0.98 a	24.90±0.70 b	24.20±0.98 ab	82.30±1.79 b
7	SYF	2.8×10⁸	17.70±1.42 a	17.30±1.00 a	27.20±1.08 a	26.80±1.08 a	89.00±2.15 a
	CN	9.6×10³	17.40±0.92 a	17.10±0.70 a	26.30±0.90 a	24.90±0.47 a	85.70±1.35 a
14	SYF	3.1×10⁷	17.60±0.66 a	17.20±0.47 ab	26.00±0.77 b	26.00±1.26 ab	86.80±1.54 b
	CN	7.1×10³	16.70±0.90 ab	17.00±0.89 a	23.40±0.92 c	23.10±1.37 bc	80.20±1.47 b
21	SYF	2.1×10⁷	17.30±0.78 b	16.80±0.87 bc	25.30±1.10 b	25.30±0.90 b	84.70±1.00 c
	CN	5.1×10³	15.50±0.81 c	15.80±0.74 b	23.10±0.94 c	22.00±1.41 c	76.40±1.28 c
28	SYF	8.3×10⁶	16.80±0.87 c	16.40±0.80 c	23.90±0.94 c	23.80±0.75 c	80.90±1.04 d
	CN	1.4×10³	15.70±0.90 bc	15.50±0.81 b	21.40±1.11 d	19.30±1.49 d	71.90±0.94 d

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