Metabolomic analysis of Streptococcus thermophilus S10-fermented milk

The probiotic chestnut‐based dairy matrix: Influence on the metabolomic formation and the nutritional quality

“…One could state that the results obtained in our study were in accordance with the findings of the previous studies that acknowledged the amino acid profile of fermented dairy differs depending on milk type, the kind of raw materials' protein and its content, proteolytic activity of starters, production process (heating, etc.) and fermentation and storage conditions (time, temperature and pH) (Pontonio et al 2020;Li et al 2022;Peng et al 2022). Furthermore, variations in nutritional indices mentioned in literature could be attributed to the units (mg/g, g 100/g, per cent, etc.…”

“…The investigation of fermented dairy-based metabolomics plays an important role in the following; (i) identifying the biochemical changes related to the microbial activity such as metabolic pathways and metabolomic profiles, (ii) enhancing the nutritional value and functional properties, (iii) contributing to the quality and safety of the fermentation process, (iv) verifying the authentication and (v) understanding the production processes associated with economically important traits in industry and the impact of a product on human health (Adebo et al 2017;Park and Kim 2021;Li et al 2022). Metabolomic studies are composed of targeted or nontargeted analyses.…”

“…2017; Park and Kim 2021; Li et al . 2022). Metabolomic studies are composed of targeted or nontargeted analyses.…”

GC–MS‐based metabolomics elucidates the impact of cereal‐based microbial starters on the metabolite profile of mahewu prepared from yellow maize

“…Examples of such techniques include supervised techniques such as OPLS‐DA, and unsupervised techniques like PCA (Carballo‐Meilan et al ., 2022). Both techniques have been used in previous food metabolomics investigations (Adebo et al ., 2019; Cui et al ., 2022; Li et al ., 2022; Rivera‐Pérez et al ., 2022), as they give a summary of the dataset, highlighting treatment‐related trends, and indicating the metabolites that primarily contribute to differences in treatments, sample sources and other experimental variations. The need to identify significant metabolites in African fermented foods is crucial to elucidate their inherent nutritional and health‐promoting benefits; the use of high‐throughput techniques such as metabolomics would give insight to the metabolic changes that occur during the fermentation process.…”

Effect of starter inoculation proportions on the attributes of a superior new variety Osmanthus glutinous rice‐fermented milk beverages

“…There are many important indicators in the physicochemical property of fermented dairy products during the fermentation and storage periods. It is particularly important to better grasp the influence of starters on the physicochemical properties (Suo et al ., 2020; Chen et al ., 2021; Xiao et al ., 2022; Zhou et al ., 2022) and volatile flavour compounds (VFCs) of fermented dairy (Hassan et al ., 2022; Ramos & Poveda, 2022; Li et al ., 2022a), especially Osmanthus glutinous rice fermented milk (GRFM), during the fermentation and storage periods, but the relevant research is still unclear. The texture of fermented milk is one of the key factors affecting consumer acceptability (Farag et al ., 2020; Gao et al ., 2021).…”