Fermentation Characteristics of Fermented Milk with <i>Streptococcus thermophilus</i> CICC 6063 and <i>Lactobacillus helveticus</i> CICC 6064 and Volatile Compound Dynamic Profiles during Fermentation and Storage
The lactic acid bacteria <i>Streptococcus thermophilus</i> and <i>Lactobacillus helveticus</i> are commonly used as starter cultures in dairy product production. This study aimed to investigate the characteristics of fermented milk using different ratios of these strains and...
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MDPI AG
2024-03-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/29/6/1257 |
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| author | Xiaoxin Zhao Yuanyuan Ge Xuejian Yu Chong Liu Haizhi Li Xi Wang Su Yao |
| author_facet | Xiaoxin Zhao Yuanyuan Ge Xuejian Yu Chong Liu Haizhi Li Xi Wang Su Yao |
| author_sort | Xiaoxin Zhao |
| collection | DOAJ |
| description | The lactic acid bacteria <i>Streptococcus thermophilus</i> and <i>Lactobacillus helveticus</i> are commonly used as starter cultures in dairy product production. This study aimed to investigate the characteristics of fermented milk using different ratios of these strains and analyze the changes in volatile compounds during fermentation and storage. A 10:1 ratio of <i>Streptococcus thermophilus</i> CICC 6063 to <i>Lactobacillus helveticus</i> CICC 6064 showed optimal fermentation time (4.2 h), viable cell count (9.64 log10 colony-forming units/mL), and sensory evaluation score (79.1 points). In total, 56 volatile compounds were identified and quantified by solid-phase microextraction and gas chromatography–mass spectrometry (SPME-GC-MS), including aldehydes, ketones, acids, alcohols, esters, and others. Among these, according to VIP analysis, 2,3-butanedione, acetoin, 2,3-pentanedione, hexanoic acid, acetic acid, acetaldehyde, and butanoic acid were identified as discriminatory volatile metabolites for distinguishing between different time points. Throughout the fermentation and storage process, the levels of 2,3-pentanedione and acetoin exhibited synergistic dynamics. These findings enhance our understanding of the chemical and molecular characteristics of milk fermented with <i>Streptococcus thermophilus</i> and <i>Lactobacillus helveticus</i>, providing a basis for improving the flavor and odor of dairy products during fermentation and storage. |
| first_indexed | 2024-04-24T17:57:53Z |
| format | Article |
| id | doaj.art-083deedb39894706a006c69422c1e889 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-04-24T17:57:53Z |
| publishDate | 2024-03-01 |
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| record_format | Article |
| series | Molecules |
| spelling | doaj.art-083deedb39894706a006c69422c1e8892024-03-27T13:56:52ZengMDPI AGMolecules1420-30492024-03-01296125710.3390/molecules29061257Fermentation Characteristics of Fermented Milk with <i>Streptococcus thermophilus</i> CICC 6063 and <i>Lactobacillus helveticus</i> CICC 6064 and Volatile Compound Dynamic Profiles during Fermentation and StorageXiaoxin Zhao0Yuanyuan Ge1Xuejian Yu2Chong Liu3Haizhi Li4Xi Wang5Su Yao6China Center of Industrial Culture Collection, China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing 100015, ChinaChina Center of Industrial Culture Collection, China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing 100015, ChinaChina Center of Industrial Culture Collection, China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing 100015, ChinaChina Center of Industrial Culture Collection, China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing 100015, ChinaChina Center of Industrial Culture Collection, China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing 100015, ChinaChina Center of Industrial Culture Collection, China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing 100015, ChinaChina Center of Industrial Culture Collection, China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing 100015, ChinaThe lactic acid bacteria <i>Streptococcus thermophilus</i> and <i>Lactobacillus helveticus</i> are commonly used as starter cultures in dairy product production. This study aimed to investigate the characteristics of fermented milk using different ratios of these strains and analyze the changes in volatile compounds during fermentation and storage. A 10:1 ratio of <i>Streptococcus thermophilus</i> CICC 6063 to <i>Lactobacillus helveticus</i> CICC 6064 showed optimal fermentation time (4.2 h), viable cell count (9.64 log10 colony-forming units/mL), and sensory evaluation score (79.1 points). In total, 56 volatile compounds were identified and quantified by solid-phase microextraction and gas chromatography–mass spectrometry (SPME-GC-MS), including aldehydes, ketones, acids, alcohols, esters, and others. Among these, according to VIP analysis, 2,3-butanedione, acetoin, 2,3-pentanedione, hexanoic acid, acetic acid, acetaldehyde, and butanoic acid were identified as discriminatory volatile metabolites for distinguishing between different time points. Throughout the fermentation and storage process, the levels of 2,3-pentanedione and acetoin exhibited synergistic dynamics. These findings enhance our understanding of the chemical and molecular characteristics of milk fermented with <i>Streptococcus thermophilus</i> and <i>Lactobacillus helveticus</i>, providing a basis for improving the flavor and odor of dairy products during fermentation and storage.https://www.mdpi.com/1420-3049/29/6/1257<i>Streptococcus thermophilus</i><i>Lactobacillus helveticus</i>fermented milkfermentation characteristicssolid-phase microextraction and gas chromatography–mass spectrometry (SPME-GC-MS) |
| spellingShingle | Xiaoxin Zhao Yuanyuan Ge Xuejian Yu Chong Liu Haizhi Li Xi Wang Su Yao Fermentation Characteristics of Fermented Milk with <i>Streptococcus thermophilus</i> CICC 6063 and <i>Lactobacillus helveticus</i> CICC 6064 and Volatile Compound Dynamic Profiles during Fermentation and Storage Molecules <i>Streptococcus thermophilus</i> <i>Lactobacillus helveticus</i> fermented milk fermentation characteristics solid-phase microextraction and gas chromatography–mass spectrometry (SPME-GC-MS) |
| title | Fermentation Characteristics of Fermented Milk with <i>Streptococcus thermophilus</i> CICC 6063 and <i>Lactobacillus helveticus</i> CICC 6064 and Volatile Compound Dynamic Profiles during Fermentation and Storage |
| title_full | Fermentation Characteristics of Fermented Milk with <i>Streptococcus thermophilus</i> CICC 6063 and <i>Lactobacillus helveticus</i> CICC 6064 and Volatile Compound Dynamic Profiles during Fermentation and Storage |
| title_fullStr | Fermentation Characteristics of Fermented Milk with <i>Streptococcus thermophilus</i> CICC 6063 and <i>Lactobacillus helveticus</i> CICC 6064 and Volatile Compound Dynamic Profiles during Fermentation and Storage |
| title_full_unstemmed | Fermentation Characteristics of Fermented Milk with <i>Streptococcus thermophilus</i> CICC 6063 and <i>Lactobacillus helveticus</i> CICC 6064 and Volatile Compound Dynamic Profiles during Fermentation and Storage |
| title_short | Fermentation Characteristics of Fermented Milk with <i>Streptococcus thermophilus</i> CICC 6063 and <i>Lactobacillus helveticus</i> CICC 6064 and Volatile Compound Dynamic Profiles during Fermentation and Storage |
| title_sort | fermentation characteristics of fermented milk with i streptococcus thermophilus i cicc 6063 and i lactobacillus helveticus i cicc 6064 and volatile compound dynamic profiles during fermentation and storage |
| topic | <i>Streptococcus thermophilus</i> <i>Lactobacillus helveticus</i> fermented milk fermentation characteristics solid-phase microextraction and gas chromatography–mass spectrometry (SPME-GC-MS) |
| url | https://www.mdpi.com/1420-3049/29/6/1257 |
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