Evaluation of FAAs and FFAs in yogurts fermented with different starter cultures during storage

Gu, Yuan Dong; Li, Xing; Chen, Haoran; Guan, Kaifang; Qi, Xiaofen; Yang, Lin; Ma, Ying

doi:10.1016/j.jfca.2020.103666

Cited by 36 publications

(16 citation statements)

References 36 publications

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“…The observed increases in FAAs may have been caused by the release of the hydrolysed polypeptide chain from storage proteins by exopeptidases [ 55 ]. It is likely that the exopeptidases have hydrolysed peptide bonds in the inoculated milk and continued the hydrolysis to a higher degree compared to the control sample [ 56 , 57 ]. Arginine and methionine have increased over 100 folds or more compared to the control.…”

Section: Resultsmentioning

confidence: 99%

Nutritional and Volatile Characterisation of Milk Inoculated with Thermo-Tolerant Lactobacillus bulgaricus through Adaptive Laboratory Evolution

Yoo

Seale

et al. 2021

Foods

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In this study, thermo-tolerant strain of Lactobacillus bulgaricus (L. bulgaricus) was developed using gradual increase in temperature to induce Adaptive Laboratory Evolution (ALE). Viable colony count of 1.87 ± 0.98 log cfu/mL was achieved at 52 °C, using MRS agar supplemented with 2% lactose. Changes in bacteria morphology were discovered, from rod (control) to filament (52 °C) to cocci after frozen storage (−80 °C). When milk was inoculated with thermo-tolerant L. bulgaricus, lactic acid production was absent, leaving pH at 6.84 ± 0.13. This has caused weakening of the protein network, resulting in high whey separation and lower water-holding capacity (37.1 ± 0.35%) compared to the control (98.10 ± 0.60%). Significantly higher proteolytic activity was observed through free amino acids analysis by LC-MS. Arginine and methionine (237.24 ± 5.94 and 98.83 ± 1.78 µg/100 g, respectively) were found to be 115- and 275-fold higher than the control, contributing to changing the aroma similar to cheese. Further volatile analysis through SPME-GC-MS has confirmed significant increase in cheese-aroma volatiles compared to the control, with increase in diacetyl formation. Further work on DNA profiling, metabolomics and peptidomics will help to answer mechanisms behind the observed changes made in the study.

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Section: Resultsmentioning

confidence: 99%

Nutritional and Volatile Characterisation of Milk Inoculated with Thermo-Tolerant Lactobacillus bulgaricus through Adaptive Laboratory Evolution

Yoo

Seale

et al. 2021

Foods

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“…The proteolytic bacteria count was enumerated following Celik et al, ( 29 ). Additionally, lipolytic bacteria were counted following Gu, Xing Li ( 30 ). Microbial results were altered to logarithms (CFU/g).…”

Section: Methodsmentioning

confidence: 99%

Upgrading the physiochemical and sensory quality of yogurt by incorporating polyphenol-enriched citrus pomaces with antioxidant, antimicrobial, and antitumor activities

et al. 2022

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Industrial pomaces are cheap sources of phenolic compounds and fibers but dumping them in landfills has negative environmental and health consequences. Therefore, valorizing these wastes in the food industry as additives significantly enhances the final product. In this study, the citrus pomaces, orange pomace (OP), mandarin pomace (MP), and lemon pomace (LP) were collected by a juice company and subjected to producing polyphenols and fiber-enriched fractions, which are included in functional yogurt; the pomace powder with different levels (1, 3, and 5%) was homogenized in cooled pasteurized milk with other ingredients (sugar and starter) before processing the yogurt fermentation. The HPLC phenolic profile showed higher phenolic content in OP extract, i.e., gallic acid (1,702.65), chlorogenic acid (1,256.22), naringenin (6,450.57), catechin (1,680.65), and propyl gallate (1,120.37) ppm with massive increases over MP (1.34–37 times) and LP (1.49–5 times). The OP extract successfully scavenged 87% of DPPH with a relative increase of about 16 and 32% over LP and MP, respectively. Additionally, it inhibits 77–90% of microbial growth at 5–8 μg/mL while killing them in the 9–14 μg/mL range. Furthermore, OP extract successfully reduced 77% of human breast carcinoma. Each of pomace powder sample (OP, MP, LP) was added to yogurt at three levels; 1, 3, and 5%, while the physiochemical, sensorial, and microbial changes were monitored during 21 days of cold storage. OP yogurt had the highest pH and lowest acidity, while LP yogurt recorded the reverse. High fat and total soluble solids (TSS) content are observed in OP yogurt because of the high fiber content in OP. The pH values of all yogurt samples decreased, while acidity, fat, and TSS increased at the end of the storage period. The OP yogurts 1 and 3% scored higher in color, flavor, and structure than other samples. By measuring the microbial load of yogurt samples, the OP (1 and 3%) contributes to the growth of probiotics (Lactobacillus spp) in yogurt samples and reduces harmful microbes. Using citrus pomace as a source of polyphenols and fiber in functional foods is recommended to enhance their physiochemical and sensory quality.

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“…Yogurt is rich in nutrients and has a unique flavor, and can improve the balance of gastrointestinal flora, promote human digestion and absorption, reduce blood cholesterol, and enhance the immune function of the body (Lisko et al, 2017;Sengupta et al, 2019;Tietel & Masaphy, 2018;Wasilewska et al, 2019). Current research on flavored yogurt mainly focuses on the types of lactic acid bacteria and the effects of added ingredients (Külcü et al, 2021;Corrêa et al, 2018;Chen et al, 2018;Gu et al, 2021;Parvarei et al, 2021). However, the use of M. esculenta hyphae in fermented dairy products has not yet been investigated.…”

Section: Introductionmentioning

confidence: 99%

Optimization of process technology and quality analysis of a new yogurt fortified with Morchella esculenta

et al. 2022

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To optimize the process technology of yogurt fortified with M. esculenta, first, the Plackett-Burman experimental design combined with the central composite design (CCD) were used to investigate the effects of four parameters on the sensory score. Then, artificial neural networks (ANN) and genetic algorithm (GA) were used to evaluate the process parameters of the fortified yogurt. Finally, the quality of the yogurt prepared under optimal conditions were observed. The results showed that the optimal parameters from ANN-GA were: 0.2 g of mycelia, 15 g milk powder, 6.4 g sucrose, and a fermentation temperature of 38 °C, with the highest predicted sensory score of 97.1 points, which was more accurate and reliable than CCD. Mycelia of M. esculenta gave the yogurt excellent quality, including good acidity (95 ± 2.85° T) and water holding capacity (64.32 ± 4.25%) after 21 days storage at 4 °C; firmness (12.98 ± 1.25) g, consistency (22.85 ± 0.92) g•sec, stickness (-6.16 ± 0.38) g, stringiness (3.53 ± 0.12) mm, and cohesion index (-6.62 ± 1.75) g•sec. Moreover, the living lactic acid bacteria of the yogurt with M. esculenta (6.23 ± 0.23) × 10 7 CFU/mL) were significantly higher than that of the control yogurt (5.65 ± 0.31) × 10 7 CFU/mL. This could provide a theoretical basis and parameter guidance for developing a new functional yogurt.

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Evaluation of FAAs and FFAs in yogurts fermented with different starter cultures during storage

Cited by 36 publications

References 36 publications

Nutritional and Volatile Characterisation of Milk Inoculated with Thermo-Tolerant Lactobacillus bulgaricus through Adaptive Laboratory Evolution

Nutritional and Volatile Characterisation of Milk Inoculated with Thermo-Tolerant Lactobacillus bulgaricus through Adaptive Laboratory Evolution

Upgrading the physiochemical and sensory quality of yogurt by incorporating polyphenol-enriched citrus pomaces with antioxidant, antimicrobial, and antitumor activities

Optimization of process technology and quality analysis of a new yogurt fortified with Morchella esculenta

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