Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk

Liu, Ao; Liu, Qiqi; Bu, Youngmin; Hao, Haining; Liu, Tongjie; Gong, Pimin; Zhang, Lanwei; Chen, Chen; Tian, Huaixiang; Yi, Huaxi

doi:10.1016/j.fochx.2022.100385

Cited by 17 publications

(11 citation statements)

References 35 publications

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“…Toluene, an aromatic hydrocarbon frequently identified in cheeses [ 65 , 66 , 67 , 68 , 69 , 70 ] and associated with nutty and rancid odors, was detected in all samples.…”

Section: Resultsmentioning

confidence: 99%

“…It has been previously reported that using Lactobacillus delbrueckii subsp. lactis as a starter culture significantly affects the volatile compound profiles in hard cooked cheeses during ripening [ 69 ]. Volatile compounds identified in this study could positively affect the Saint-Nectaire cheeses aroma in the context of a utilization of SN-strains as starter cultures in this cheese type.…”

Section: Resultsmentioning

confidence: 99%

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Genomic Characterization of Wild Lactobacillus delbrueckii Strains Reveals Low Diversity but Strong Typicity

Grizon,

Theil,

Helinck

et al. 2024

Microorganisms

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Investigating the diversity of a given species could give clues for the development of autochthonous starter cultures. However, few studies have focused on the intraspecies diversity of Lactobacillus delbrueckii strains, a technologically important lactic acid bacterium for the dairy industry. For this reason, Lactobacillus delbrueckii strains from the Saint-Nectaire Protected Designation of Origin (PDO) area were isolated and characterized. Genetic diversity was determined based on core genome phylogenetic reconstruction and pangenome analysis, while phenotypic assessments encompassed proteolysis and volatile compound production potential. A total of 15 L. delbrueckii ssp. lactis unique new strains were obtained. The genetic analysis and further proteolytic activities measurement revealed low variability among these Saint-Nectaire strains, while substantial genetic variability was observed within the L. delbrueckii ssp. lactis subspecies as a whole. The volatile compound profiles slightly differed among strains, and some strains produced volatile compounds that could be of particular interest for cheese flavor development. While the genetic diversity among Saint-Nectaire strains was relatively modest compared to overall subspecies diversity, their distinct characteristics and pronounced differentiation from publicly available genomes position them as promising candidates for developing autochthonous starter cultures for cheese production.

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“…Toluene, an aromatic hydrocarbon frequently identified in cheeses [ 65 , 66 , 67 , 68 , 69 , 70 ] and associated with nutty and rancid odors, was detected in all samples.…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Genomic Characterization of Wild Lactobacillus delbrueckii Strains Reveals Low Diversity but Strong Typicity

Grizon,

Theil,

Helinck

et al. 2024

Microorganisms

View full text Add to dashboard Cite

show abstract

“…It is undeniable that the process methods of tea also lead to the difference in aroma quality, most in the type and the content of aroma components. Take δ-decalactone as an example, δ-decalactone has been identified as an important aromatic compound in peach fruits [36], milk products [37,38], and some specific tea samples. However, this compound has received less attention than other volatile compounds, such as genaniol or linalool.…”

Section: Discussionmentioning

confidence: 99%

Identification of Key Components Responsible for the Aromatic Quality of Jinmudan Black Tea by Means of Molecular Sensory Science

Zhou

Zhang

et al. 2023

Foods

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A fruity aroma is regarded as an important factor in the evaluation of black tea quality. However, the compounds contributing to a particularly fruity aroma still garner less attention. In this study, we aimed to identify the aroma-active compounds of the peach-like aroma of Jinmudan black tea (JBT). We used gas chromatography–mass spectrometry (GC-MS) to reveal the profile of the chemical compounds integrated into JBT and identified terpenoids, heterocyclic, and esters that contribute to its floral and fruity aroma. Under the PCA and PLS-DA modes, JBT and Fuyun NO. 6 black tea (FBT) can be divided into two classes, respectively (class 1 and class 2); several compounds, including indole, methyl salicylate, and δ-decalactone, have a higher VIP value (Variable Importance in Projection), and it has been found that δ-decalactone was the characteristic aromatic compound of peach fruit. Gas chromatography–olfactometry (GC-O) and the odor activity value (OAV) indicated that, in JBT, linalool, phenylacetaldehyde, and δ-decalactone could be considered aroma-active compounds (AACs). However, in FBT, the high content of heterocyclic compounds contribute to its caramel-like aroma. As for the biochemical compounds measurement, JBT has a higher content of theaflavins (TFs), thearubigins (TRs), and flavonoids. These results provide a theoretical basis for the quality and processing improvement in JBT.

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“…As a new type of gas phase separation detection technology, GC-IMS combines the advantages of high separation GC with the rapid response of IMS, and has been widely used in drug detection, disease surveillance and environmental protection, especially in food flavor analysis. 39 After culturing KYS-164 for 36 h, GC-IMS demonstrated that five aldehydes (methacrolein, propanal, heptanal, butanal, and (E)-2-pentenal), three esters (butyl propionate, ethyl acetate, and ethyl 2-methylpropanoate), two alcohols (3-methyl-1-butanol…”

Section: Identification Of Volatile Components In Fermented Milkmentioning

confidence: 99%

The composition of Tibetan kefir grain TKG-Y and the antibacterial potential and milk fermentation ability of S. warneri KYS-164 screened from TKG-Y

Guo,

He,

Cheng

et al. 2024

Food Funct.

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Aroma classification and characterization of Lactobacillus delbrueckii subsp. bulgaricus fermented milk

Cited by 17 publications

References 35 publications

Genomic Characterization of Wild Lactobacillus delbrueckii Strains Reveals Low Diversity but Strong Typicity

Genomic Characterization of Wild Lactobacillus delbrueckii Strains Reveals Low Diversity but Strong Typicity

Identification of Key Components Responsible for the Aromatic Quality of Jinmudan Black Tea by Means of Molecular Sensory Science

The composition of Tibetan kefir grain TKG-Y and the antibacterial potential and milk fermentation ability of S. warneri KYS-164 screened from TKG-Y

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