Genomic analysis of B. coagulans ATCC 7050T reveals its adaption to fermented milk as an adjunct starter culture for yogurt

Abstract In this study, B. coagulans ATCC 7050T was used as a probiotic supplement. Genome analysis showed that carbohydrate metabolism pathways related to lactose and galactose were determined in B. coagulans ATCC 7050T, which indicated this strain has adaptability to fermented milk. The sugar metabolism phenotype analysis of this strain was also studied. The results showed that the strain had application potential in the development of dairy industry. Subsequently, the quality of yogurt samples fermented by commercial starter culture and B. coagulans ATCC 7050T in three proportions (1:1, 1:5, 1:10) was evaluated. Compared to the control group, the addition of B. coagulans ATCC 7050T enhanced fermented milk acidification and proteolysis. However, the post-acidification differences were more obvious with prolonged storage and the use of a larger inoculum of B. coagulans ATCC 7050T. Next, the physical properties of yogurt samples, including water holding capacity, hardness, consistency, cohesiveness, viscosity, and volatile compound content, were determined during the storage period. Compared to other groups, the yogurt samples in the YO-MIX 300 + B. coagulans ATCC 7050T (1:1) group were the most similar to the control group, suggesting the recommended proportion between starter culture and B. coagulans ATCC 7050T was 1:1 (viable bacteria).