<i>Streptococcus thermophilus</i> JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages
The metabolic utilization of different carbon sources by <i>Streptococcus thermophilus</i> JM905(<i>S. thermophilus</i> JM905) was determined using a high-throughput microbial phenotyping system, and changes in fermentation characteristics of <i>S. thermophilus</i>...
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MDPI AG
2023-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/19/3690 |
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| author | Yu Li Ye Wang Baolei Li Baochao Hou Weilian Hung Jian He Yujun Jiang Yu Zhang Chaoxin Man |
| author_facet | Yu Li Ye Wang Baolei Li Baochao Hou Weilian Hung Jian He Yujun Jiang Yu Zhang Chaoxin Man |
| author_sort | Yu Li |
| collection | DOAJ |
| description | The metabolic utilization of different carbon sources by <i>Streptococcus thermophilus</i> JM905(<i>S. thermophilus</i> JM905) was determined using a high-throughput microbial phenotyping system, and changes in fermentation characteristics of <i>S. thermophilus</i> 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 <i>Streptococcus thermophilus</i> JM905 and its fermented milk with fermentation potential and to provide a useful reference for the screening of superior fermentation strains. |
| first_indexed | 2024-03-10T21:44:25Z |
| format | Article |
| id | doaj.art-347c9021d5224cf49e8b44028ddf1532 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T21:44:25Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-347c9021d5224cf49e8b44028ddf15322023-11-19T14:24:21ZengMDPI AGFoods2304-81582023-10-011219369010.3390/foods12193690<i>Streptococcus thermophilus</i> JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation StagesYu Li0Ye Wang1Baolei Li2Baochao Hou3Weilian Hung4Jian He5Yujun Jiang6Yu Zhang7Chaoxin Man8Key Laboratory of Dairy Science Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, ChinaNational Center of Technology Innovation for Dairy, Shanghai 201111, ChinaNational Center of Technology Innovation for Dairy, Shanghai 201111, ChinaNational Center of Technology Innovation for Dairy, Shanghai 201111, ChinaNational Center of Technology Innovation for Dairy, Shanghai 201111, ChinaKey Laboratory of Dairy Science Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, ChinaKey Laboratory of Dairy Science Ministry of Education, College of Food Science and Engineering, Northeast Agricultural University, Harbin 150030, ChinaThe metabolic utilization of different carbon sources by <i>Streptococcus thermophilus</i> JM905(<i>S. thermophilus</i> JM905) was determined using a high-throughput microbial phenotyping system, and changes in fermentation characteristics of <i>S. thermophilus</i> 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 <i>Streptococcus thermophilus</i> JM905 and its fermented milk with fermentation potential and to provide a useful reference for the screening of superior fermentation strains.https://www.mdpi.com/2304-8158/12/19/3690<i>Streptococcus thermophilus</i>fermented milkfermentation characteristicsmetabolismquality |
| spellingShingle | Yu Li Ye Wang Baolei Li Baochao Hou Weilian Hung Jian He Yujun Jiang Yu Zhang Chaoxin Man <i>Streptococcus thermophilus</i> JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages Foods <i>Streptococcus thermophilus</i> fermented milk fermentation characteristics metabolism quality |
| title | <i>Streptococcus thermophilus</i> JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages |
| title_full | <i>Streptococcus thermophilus</i> JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages |
| title_fullStr | <i>Streptococcus thermophilus</i> JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages |
| title_full_unstemmed | <i>Streptococcus thermophilus</i> JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages |
| title_short | <i>Streptococcus thermophilus</i> JM905—Strain Carbon Source Utilization and Its Fermented Milk Metabolic Profile at Different Fermentation Stages |
| title_sort | i streptococcus thermophilus i jm905 strain carbon source utilization and its fermented milk metabolic profile at different fermentation stages |
| topic | <i>Streptococcus thermophilus</i> fermented milk fermentation characteristics metabolism quality |
| url | https://www.mdpi.com/2304-8158/12/19/3690 |
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