Lactic acid bacteria isolated from Kazakh traditional fermented milk products affect the fermentation characteristics and sensory qualities of yogurt

Li, Hui; Gao, Jiaxing; Chen, Wenbo; Qian, Chengjing; Wang, Yong; Wang, Jing; Chen, Lishui

doi:10.1002/fsn3.2755

Cited by 7 publications

(1 citation statement)

References 50 publications

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“…Some of the microorganisms from Risk Group 2, such as Enterococcus_B faecium (0.5, 0.6 and 1.4% of reads in cottage cheeses 06TG, 14TG and bryndza 07BZ, respectively; also, MAG was obtained for khurunga) and Enterococcus faecalis (1.7% of reads in bryndza; MAGs were recovered from the metagenomes of bryndza and cottage cheese 14TG) are normal symbionts of the human gut, but some species are capable of causing clinically important diseases [ 57 ]. However, they are often present in raw milk and can be normal components of starter culture during milk fermentation [ 58 , 59 ]. These species may even serve as a base for probiotic preparations [ 60 ], due to their activity against food spoilage bacteria and food-borne pathogens, cholesterol lowering ability, as well as EPS production [ 61 ].…”

Section: Resultsmentioning

confidence: 99%

Metagenomic Insights into the Taxonomic and Functional Features of Traditional Fermented Milk Products from Russia

Elcheninov,

Zayulina,

Klyukina

et al. 2023

Microorganisms

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Fermented milk products (FMPs) contain probiotics that are live bacteria considered to be beneficial to human health due to the production of various bioactive molecules. In this study, nine artisanal FMPs (kefir, ayran, khurunga, shubat, two cottage cheeses, bryndza, khuruud and suluguni-like cheese) from different regions of Russia were characterized using metagenomics. A metagenomic sequencing of ayran, khurunga, shubat, khuruud and suluguni-like cheese was performed for the first time. The taxonomic profiling of metagenomic reads revealed that Lactococcus species, such as Lc. lactis and Lc. cremoris prevailed in khuruud, bryndza, one sample of cottage cheese and khurunga. The latter one together with suluguni-like cheese microbiome was dominated by bacteria, affiliated to Lactobacillus helveticus (32–35%). In addition, a high proportion of sequences belonging to the genera Lactobacillus, Lactococcus and Streptococcus but not classified at the species level were found in the suluguni-like cheese. Lactobacillus delbrueckii, as well as Streptococcus thermophilus constituted the majority in another cottage cheese, kefir and ayran metagenomes. The microbiome of shubat, produced from camel’s milk, was significantly distinctive, and Lentilactobacillus kefiri, Lactobacillus kefiranofaciens and Bifidobacterium mongoliense represented the dominant components (42, 7.4 and 5.6%, respectively). In total, 78 metagenome-assembled genomes with a completeness ≥ 50.2% and a contamination ≤ 8.5% were recovered: 61 genomes were assigned to the Enterococcaceae, Lactobacillaceae and Streptococcaceae families (the Lactobacillales order within Firmicutes), 4 to Bifidobacteriaceae (the Actinobacteriota phylum) and 2 to Acetobacteraceae (the Proteobacteria phylum). A metagenomic analysis revealed numerous genes, from 161 to 1301 in different products, encoding glycoside hydrolases and glycosyltransferases predicted to participate in lactose, alpha-glucans and peptidoglycan hydrolysis as well as exopolysaccharides synthesis. A large number of secondary metabolite biosynthetic gene clusters, such as lanthipeptides, unclassified bacteriocins, nonribosomal peptides and polyketide synthases were also detected. Finally, the genes involved in the synthesis of bioactive compounds like β-lactones, terpenes and furans, nontypical for fermented milk products, were also found. The metagenomes of kefir, ayran and shubat was shown to contain either no or a very low count of antibiotic resistance genes. Altogether, our results show that traditional indigenous fermented products are a promising source of novel probiotic bacteria with beneficial properties for medical and food industries.

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Section: Resultsmentioning

confidence: 99%

Metagenomic Insights into the Taxonomic and Functional Features of Traditional Fermented Milk Products from Russia

Elcheninov,

Zayulina,

Klyukina

et al. 2023

Microorganisms

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Lactic acid bacteria isolated from Kazakh traditional fermented milk products affect the fermentation characteristics and sensory qualities of yogurt

Li¹,

Gao²,

Chen³

et al. 2022

Food Science & Nutrition

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Lactic acid bacteria (LAB) play a crucial role in the development of the taste, texture, and aroma of traditional fermented milk products. Five LABs from Kazakh traditionally prepared dairy products showed continuous subculture stability, as well as proper acidification and coagulation ability. They were identified as Pediococcus pentosaceus (1–5, 1–7), Enterococcus faecium (1–19), and Lactobacillus plantarum (1–12, 1–15). Their coagulation time and acidity values ranged from 5.97 to 12.78 h and 76.47 to 89.39°T. Yogurts prepared with L. plantarum were more condensed and textural integrity than those with P. pentosaceus and E. faecium. Determination of the volatile compound profiles suggested a higher diversity of volatile compounds than the control. The sensory evaluation presented positive overall sensory quality scores for the yogurts prepared with 1–12 and 1–15. The results provide additional information regarding the contributions of native LABs to the unique flavor and sensory qualities of traditionally prepared milk products. They may help to select starters or adjunct starters for developing distinctive, traditional nomadic fermented milk to satisfy consumer demand and increase market acceptability.

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Secondary metabolites from lactic acid bacteria as a source of antifungal and antimycotoxigenic agents

Gacem,

Krantar,

Hadef

et al. 2024

Bacterial Secondary Metabolites

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Lactic acid bacteria isolated from Kazakh traditional fermented milk products affect the fermentation characteristics and sensory qualities of yogurt

Cited by 7 publications

References 50 publications

Metagenomic Insights into the Taxonomic and Functional Features of Traditional Fermented Milk Products from Russia

Metagenomic Insights into the Taxonomic and Functional Features of Traditional Fermented Milk Products from Russia

Lactic acid bacteria isolated from Kazakh traditional fermented milk products affect the fermentation characteristics and sensory qualities of yogurt

Secondary metabolites from lactic acid bacteria as a source of antifungal and antimycotoxigenic agents

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