Metabolomic analysis of fermented milk with Lactobacillus delbrueckii subsp. bulgaricus, Lacticaseibacillus paracasei cocultured with Kluyveromyces marxianus during storage

Sun, Mengying; Yu, Jiang; Song, Yinglong; Li, Xinling; Tuo, Yanfeng

doi:10.1016/j.fbio.2023.102901

Cited by 11 publications

(3 citation statements)

References 41 publications

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“…A quantity of fermented milk sample was taken and diluted using sterile PBS solution, and the fat in it was extracted by hydrolysis ether solution. After hydrolysis, the fat was concentrated to dryness using a rotary evaporator, and the residue was the fat extract, which was subjected to saponification and methyl esterification of fatty acids directly after the addition of the internal standard [18].…”

Section: Determination Of Fermented Milk Fat and Fatty Acidsmentioning

confidence: 99%

Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages

Li,

Wang,

et al. 2023

Foods

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The metabolic utilization of different carbon sources by Streptococcus thermophilus JM905(S. thermophilus JM905) was determined using a high-throughput microbial phenotyping system, and changes in fermentation characteristics of S. thermophilus JM905 fermented milk were investigated at different fermentation periods, with changes in pH, water-holding capacity, viscosity, nuisance odor, and viable bacteria count being used to define the fermentation characteristics of the strain. Changes in the key metabolites, 2-hydroxybutyric acid, folic acid, L-lactic acid, D-glycerol-D-galactose-heptanol, (R)-leucine, L-aspartic acid, L-proline, D-arginine, L-isoleucine, hydra starch, L-lysine, L-tryptophan, and D-galactose, were clarified. Correspondingly, the fermented milk protein, amino acid, and fermented milk fat quality nutrient contents were determined to be 3.78 ± 0.054 g per 100 g, 3.405 ± 0.0234 g per 100 mL, and 0.161 ± 0.0030 g per 100 g, respectively. This study addressed strain carbon source utilization, changes in fermentation characteristics and metabolites during fermentation, with the aim of investigating the link between fermentation characteristics and metabolite quality components of Streptococcus thermophilus JM905 and its fermented milk with fermentation potential and to provide a useful reference for the screening of superior fermentation strains.

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Section: Determination Of Fermented Milk Fat and Fatty Acidsmentioning

confidence: 99%

Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages

Li,

Wang,

et al. 2023

Foods

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“…Several studies have employed metabolomics as an analytical tool for the detection, identification and quantification of low-molecular-weight substances in milk and milk products [ 18 , 19 , 20 , 21 ]. Milk fermented with various strains, including Streptococcus thermophilus S10, revealed 39 differentially regulated metabolites and suggested that thiol esters from short-chain fatty acids provide a unique flavour to fermented milk [ 22 ], while the metabolic profile of fermented milk with Lactobacillus bulgaricus, Lacticaseibacillus paracasei and Kluyveromyces marxianus exhibited 4535 metabolites during storage [ 23 ]. The key to all the research suggests that metabolites may vary according to different factors employed during the processing of milk for value addition.…”

Section: Introductionmentioning

confidence: 99%

A Metabolomics Approach to Establish the Relationship between the Techno-Functional Properties and Metabolome of Indian Goat Yoghurt

Rehman,

Saipriya,

Singh

et al. 2024

Foods

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Introduction: Goat milk has poorer fermentation characteristics due to the absence or only traces of αs1-casein, due to which goat yoghurt contains a less dense gel structure. Moreover, the fermentation characteristics of the milk vary between the breeds of the same species. Therefore, it becomes imperative to explore a few metabolites which could regulate the techno-functional properties of goat yoghurt. Objectives: This study was aimed at relating the metabolite profile of yoghurt prepared from milk of Barbari, an indigenous goat breed of India, and its techno-functional properties (firmness, whey syneresis, and flow behaviour) using multivariate data analysis and regression models. Results: Goat yoghurt was prepared with two different total solids (TS) levels (12 and 16%) and cultures, namely, commercial culture comprising a thermophilic yoghurt culture (A) and NCDC-263 comprising a mixed yoghurt culture (B). Results demonstrated a significant difference (p < 0.05) in whey syneresis with the increase in the TS level. Flow behaviour of all yoghurt samples showed a decrease in viscosity with an increase in shear rate, which confirmed its non-Newtonian behaviour and shear thinning nature, whereas frequency sweep confirmed its viscoelastic nature. Firmness was the most affected under the influence of different TS and culture levels. It was higher (p < 0.05) for 16-A, followed by 16-3B, and minimum for 12-2B. GC-MS-based metabolomics of the yoghurt revealed a total of 102 metabolites, out of which 15 metabolites were differentially expressed (p < 0.05), including 2-hydroxyethyl palmitate, alpha-mannobiose, and myo-inositol. Multivariate data analysis revealed clear separation among groups using principal component analysis and several correlations using a correlation heat map. Further, regression analysis exhibited methylamine (0.669) and myo-inositol (0.947) with higher regression coefficients (R2 values) exceeding 0.6, thus demonstrating their significant influence on the techno-functional properties, mainly firmness, of the yogurt. Conclusion: In conclusion, A gas chromatography-based metabolomics approach could successfully establish a relationship between the metabolome and the techno-functional properties of the yoghurt.

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“…bulgaricus DPUL‐F36, known for its excellent fermentation characteristics, has been successfully employed in fermented milk (Sun et al . 2023). Although the other two strains ( Lacticaseibacillus paracasei DPUL‐F29 and Streptococcus thermophilus BD0453) lack prior reports, our previous study highlighted their remarkable hypoallergenic abilities.…”

Section: Introductionmentioning

confidence: 99%

Optimisation of fermentation for developing a novel low‐allergenic fermented milk beverage with reduced antigenicity

Sun,

Chen,

Wang

et al. 2024

Int J of Dairy Tech

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In pursuit of expanding dietary options for those with allergies, we aimed to develop a low‐allergenic fermented milk beverage. We adopted a combination fermentation strategy to enhance the allergy mitigation efficacy of 4 strains of lactic acid bacteria. Our fermentation conditions were optimised with an equal ratio (1:1:1:1) of strains, a total 5% inoculation rate and fermentation at 40°C for 6.5 h. Under conditions, the antigen reduction rates for α‐lactalbumin (α‐LA), β‐lactoglobulin (β‐LG), α‐casein and β‐casein were impressive, ranging from 43.54 to 70.51%. A 28‐day storage assessment showed that the reduction rates of the 4 antigens ranged from 38.98% to 78.06%. Most importantly, it was found through indirect competitive ELISA that the binding ability of immunoglobulin E to α‐LA and β‐LG, which we are concerned about, was significantly reduced compared to the unfermented sample. Notable, the beverage maintained favorable physicochemical properties throughout the storage period.

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Metabolomic analysis of fermented milk with Lactobacillus delbrueckii subsp. bulgaricus, Lacticaseibacillus paracasei cocultured with Kluyveromyces marxianus during storage

Cited by 11 publications

References 41 publications

Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages

Streptococcus thermophilus JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages

A Metabolomics Approach to Establish the Relationship between the Techno-Functional Properties and Metabolome of Indian Goat Yoghurt

Optimisation of fermentation for developing a novel low‐allergenic fermented milk beverage with reduced antigenicity

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