Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds

Benozzi, Elisabetta; Romano, Andrea; Capozzi, Vittorio; Makhoul, Salim; Cappellin, Luca; Khomenko, Iuliia; Aprea, Eugenio; Scampicchio, Matteo; Spano, Giuseppe; Märk, T.D.; Gasperi, F.; Biasioli, Franco

doi:10.1016/j.foodres.2015.07.043

Cited by 29 publications

(28 citation statements)

References 34 publications

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“…[10] In fact, both strains are able to produce acetaldehyde, and the ability is strain specific. [59] Benozzi et al [60] monitored the lactic fermentation driven by different yogurt commercial starters using proton transfer reaction mass spectrometry. It was found that nine volatile compounds showed considerable differences (statistically significant) among the four starters, due to the starters' different biosynthetic capacities for the formation of volatiles.…”

Section: Effects Of Different Lab On Yogurt Flavourmentioning

confidence: 99%

Role of lactic acid bacteria on the yogurt flavour: A review

Chen

Zhao

Hao

et al. 2017

International Journal of Food Properties

298

182

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Considerable knowledge has been accumulated on the lactic acid bacteria (LAB) that affect the aroma and flavour of yogurt. This review focuses on the role of LAB in the production of flavour compounds during yogurt fermentation. The biochemical processes of flavour compound formation by LAB including glycolysis, proteolysis, and lipolysis are summarised, with some key compounds described in detail. The flavour-related activities of LAB mostly depend on the species used for yogurt fermentation, and some strategies have been developed to obtain more control of the flavourforming process. Metabolic engineering can be a powerful tool to reroute the metabolic flux towards the efficient accumulation of the desired flavour compounds with the knowledge of the complex network of flavour-forming pathways and the availability of genetic tools. Further progress made in the omics-based techniques and the use of systems biology approaches are needed to fully understand, control, and steer flavour formation in yogurt fermentation processes. ARTICLE HISTORY

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Section: Effects Of Different Lab On Yogurt Flavourmentioning

confidence: 99%

Role of lactic acid bacteria on the yogurt flavour: A review

Chen

Zhao

Hao

et al. 2017

International Journal of Food Properties

298

182

View full text Add to dashboard Cite

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“…In fact, microorganisms may improve or depreciate (i) the safety of the foodstuffs, modulating the content of biological and chemical contaminants (e.g., [22]); (ii) the palatability and the aroma, releasing volatile organic compounds and influencing the taste and the texture (e.g., [23]); (iii) the nutritional quality, modifying the quantity of macro-and micro-nutrients and their digestibility and bioavailability (e.g., [24]); (iv) the presence (in quality and quantity) of biological and/or chemical entities susceptible to maximize the consumer health (out of the benefits associated to the nutritional contribute) (e.g., [1,25]). Other case studies are reported in Table 2 to better exemplify how microbes can affect the global quality of fermented foods and beverages, encompassing applications such as toxic compound degradation, texturizing properties, bio-fortifications, and addition of functional ingredients [26][27][28][29].…”

Section: Major Groups Global Fermented Foodsmentioning

confidence: 99%

Spontaneous Food Fermentations and Potential Risks for Human Health

et al. 2017

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Abstract:Fermented foods and beverages are a heterogeneous class of products with a relevant worldwide significance for human economy, nutrition and health for millennia. A huge diversity of microorganisms is associated with the enormous variety in terms of raw materials, fermentative behavior and obtained products. In this wide microbiodiversity it is possible that the presence of microbial pathogens and toxic by-products of microbial origin, including mycotoxins, ethyl carbamate and biogenic amines, are aspects liable to reduce the safety of the consumed product. Together with other approaches (e.g., use of preservatives, respect of specific physico-chemical parameters), starter cultures technology has been conceived to successfully dominate indigenous microflora and to drive fermentation to foresee the desired attributes of the matrix, assuring quality and safety. Recent trends indicate a general return to spontaneous food fermentation. In this review, we point out the potential risks for human health associated with uncontrolled (uninoculated) food fermentation and we discuss biotechnological approaches susceptible to conciliate fermented food safety, with instances of an enhanced contribution of microbes associated to spontaneous fermentation.Keywords: fermented food; fermentation; beverage; safety; risks; spontaneous fermentation; starter cultures; spoilage microbes; pathogens; contaminant Fermented Foods and Beverages: Scientific Dimension, Social Relevance, and Economic SignificanceA large basket of food and beverages is obtained from a microbial-based transformation of food raw materials. Different classes of microorganisms can be involved, mainly yeasts and bacteria, with a certain role of molds. The obtained fermented foods and beverages have ben staple foods for millennia, with a considerable importance in the human diet for reasons of generally enhanced shelf-life, palatability, safety and nutritional quality [1]. In fact, the desired fermentation process consists of protechnological microbial development in the given matrix, with direct and indirect effects of primary and secondary microbial metabolism. Protechnological microorganisms, in order to obtain energy and to sustain their anabolic processes, reduce the content of carbohydrates and other macromolecules available in the raw matrix, accumulating catabolic products (e.g., lactic acid, ethanol). These biological dynamics, together with the possible release of antimicrobial compounds [2], reduce the risks of undesired microbial developments (thus increasing product shelf-life and safety level). On the other hand, both primary and secondary metabolites strongly influence palatability

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“…Dentre os assuntos predominantes, abordados pela literatura, destacam-se a viabilidade de bactérias probióticas em produtos fermentados (SHORI, 2016), tecnologias aplicadas na filtração de soro de leite e soro de queijo (HINKOVA et al, 2015), sistemas de monitoramento de fermentação láctica (BENOZZI et al, 2015;KAMANIN et al, 2015) e metodologias analíticas para quantificação de ácido láctico e acetaldeído produzidos durante a fermentação de iogurtes (GEZGINC et al, 2015 Enaltece-se que, quando da busca das palavras-chave aplicadas neste estudo, diversos artigos científicos e patentes abordavam sobre as engenharias metabólica e genética, aplicadas a animais produtores de leite. Como tais estudos e tecnologias não tratavam diretamente sobre a indústria de laticínios, estes não foram pontuados nesta discussão, todavia destaca-se que o panorama da biotecnologia engloba, potencialmente, todas as etapas da cadeia produtiva animal, de forma a contribuir com o desenvolvimento de uma gestão agroindustrial eficiente.…”

Section: Metodologiaunclassified

Tendências Biotecnológicas Da Indústria Láctea a Partir Da Prospecção De Patentes E Artigos

Barretto¹,

Reis²,

Moreira³

et al. 2016

7th International Symposium on Technological Innovation

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Resumo-A biotecnologia continua a oferecer muitas alternativas para elaboração de produtos exclusivos. A indústria de laticínios vem contribuindo para o desenvolvimento e aplicação de processos inovadores, com destaque para os alimentos funcionais. O objetivo deste trabalho foi identificar as principais tendências sobre a biotecnologia aplicada no desenvolvimento de produtos lácteos a partir da análise de patentes, pela base Derwent, e de artigos científicos, pela base Scopus. Houve uma maior concentração de documentos de patentes entre os anos de 2003 e 2009. A Rússia foi o país líder em termos de patentes concedidas, com predominância de 73,4 % dos documentos analisados. Dentre as tecnologias, destacaram-se a produção de fermentados probióticos e a extração de oligossacarídeos do leite humano. Os países asiáticos e os europeus foram os maiores contribuidores no tocante desenvolvimento de pesquisas científicas sobre biotecnologia aplicada à indústria de laticínios, totalizando 91 % das publicações reportadas entre 2010 e 2016. Observou-se uma tendência de busca por suporte à propriedade intelectual superior às publicações científicas das biotecnologias associadas à indústria láctea. Palavras-chave-Biotecnologia, laticínios, prospecção tecnológica.Abstract-Biotechnology continues to offer many alternatives for development of unique products. The dairy industry has contributed to the advancement and application of innovative processes, with emphasis on functional foods. The main of this study was to identify the trends on biotechnology applied to the improvement of dairy products through the analysis of patents, by Derwent database, and scientific articles, by Scopus database. There was a higher concentration of patent documents between the years 2003 and 2009. Russia was the leading country in terms of patents, presenting 73.4% of the analyzed documents. Among the technologies, the most important ones were the production of probiotic fermented milks and the extraction of oligosaccharides from breast milk. Asia and Europe were the largest contributors regarding the evolution of scientific research on biotechnology applied to the dairy industry, with 91% of the publications reported between 2010 and 2016. There was a tendency of the intellectual property divulgation superior to scientific publications about biotechnology related to the dairy industry.

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Monitoring of lactic fermentation driven by different starter cultures via direct injection mass spectrometric analysis of flavour-related volatile compounds

Cited by 29 publications

References 34 publications

Role of lactic acid bacteria on the yogurt flavour: A review

Role of lactic acid bacteria on the yogurt flavour: A review

Spontaneous Food Fermentations and Potential Risks for Human Health

Tendências Biotecnológicas Da Indústria Láctea a Partir Da Prospecção De Patentes E Artigos

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