Production of Functional Buttermilk and Soymilk Using <i>Pediococcus acidilactici</i> BD16 (<i>alaD</i><sup>+</sup>)
Functional foods or drinks prepared using lactic acid bacteria (LAB) have recently gained considerable attention because they can offer additional nutritional and health benefits. The present study aimed to develop functional drinks by the fermentation of buttermilk and soymilk preparations using th...
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| Format: | Article |
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MDPI AG
2021-08-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/15/4671 |
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| author | Anshula Sharma Masafumi Noda Masanori Sugiyama Ajaz Ahmad Baljinder Kaur |
| author_facet | Anshula Sharma Masafumi Noda Masanori Sugiyama Ajaz Ahmad Baljinder Kaur |
| author_sort | Anshula Sharma |
| collection | DOAJ |
| description | Functional foods or drinks prepared using lactic acid bacteria (LAB) have recently gained considerable attention because they can offer additional nutritional and health benefits. The present study aimed to develop functional drinks by the fermentation of buttermilk and soymilk preparations using the <i>Pediococcus acidilactici</i> BD16 (<i>alaD</i><sup>+</sup>) strain expressing the L-alanine dehydrogenase enzyme. LAB fermentation was carried out for 24 h and its impact on the physicochemical and quality attributes of the fermented drinks was evaluated. Levels of total antioxidants, phenolics, flavonoids, and especially L-alanine enhanced significantly after LAB fermentation. Further, GC-MS-based metabolomic fingerprinting was performed to identify the presence of bioactive metabolites such as 1,2-benzenedicarboxylic acid, 1-dodecene, 2-aminononadecane, 3-octadecene, 4-octen-3-one, acetic acid, azanonane, benzaldehyde, benzoic acid, chloroacetic acid, colchicine, heptadecanenitrile, hexadecanal, quercetin, and triacontane, which could be accountable for the improvement of organoleptic attributes and health benefits of the drinks. Meanwhile, the levels of certain undesirable metabolites such as 1-pentadecene, 2-bromopropionic acid, 8-heptadecene, formic acid, and propionic acid, which impart bitterness, rancidity, and unpleasant odor to the fermented drinks, were reduced considerably after LAB fermentation. This study is probably the first of its kind that highlights the application of <i>P. acidilactici</i> BD16 (<i>alaD</i><sup>+</sup>) as a starter culture candidate for the production of functional buttermilk and soymilk. |
| first_indexed | 2024-03-10T09:11:07Z |
| format | Article |
| id | doaj.art-64fe6966396d49c3967c03762333ebb0 |
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| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T09:11:07Z |
| publishDate | 2021-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-64fe6966396d49c3967c03762333ebb02023-11-22T06:01:35ZengMDPI AGMolecules1420-30492021-08-012615467110.3390/molecules26154671Production of Functional Buttermilk and Soymilk Using <i>Pediococcus acidilactici</i> BD16 (<i>alaD</i><sup>+</sup>)Anshula Sharma0Masafumi Noda1Masanori Sugiyama2Ajaz Ahmad3Baljinder Kaur4Systems Biology Laboratory, Department of Biotechnology, Punjabi University, Patiala 147002, IndiaGraduate School of Biomedical and Health Sciences, Hiroshima University, Kasumi, Minami-ku, Hiroshima 734-8553, JapanGraduate School of Biomedical and Health Sciences, Hiroshima University, Kasumi, Minami-ku, Hiroshima 734-8553, JapanDepartment of Clinical Pharmacy, College of Pharmacy, King Saud University, Riyadh 11451, Saudi ArabiaSystems Biology Laboratory, Department of Biotechnology, Punjabi University, Patiala 147002, IndiaFunctional foods or drinks prepared using lactic acid bacteria (LAB) have recently gained considerable attention because they can offer additional nutritional and health benefits. The present study aimed to develop functional drinks by the fermentation of buttermilk and soymilk preparations using the <i>Pediococcus acidilactici</i> BD16 (<i>alaD</i><sup>+</sup>) strain expressing the L-alanine dehydrogenase enzyme. LAB fermentation was carried out for 24 h and its impact on the physicochemical and quality attributes of the fermented drinks was evaluated. Levels of total antioxidants, phenolics, flavonoids, and especially L-alanine enhanced significantly after LAB fermentation. Further, GC-MS-based metabolomic fingerprinting was performed to identify the presence of bioactive metabolites such as 1,2-benzenedicarboxylic acid, 1-dodecene, 2-aminononadecane, 3-octadecene, 4-octen-3-one, acetic acid, azanonane, benzaldehyde, benzoic acid, chloroacetic acid, colchicine, heptadecanenitrile, hexadecanal, quercetin, and triacontane, which could be accountable for the improvement of organoleptic attributes and health benefits of the drinks. Meanwhile, the levels of certain undesirable metabolites such as 1-pentadecene, 2-bromopropionic acid, 8-heptadecene, formic acid, and propionic acid, which impart bitterness, rancidity, and unpleasant odor to the fermented drinks, were reduced considerably after LAB fermentation. This study is probably the first of its kind that highlights the application of <i>P. acidilactici</i> BD16 (<i>alaD</i><sup>+</sup>) as a starter culture candidate for the production of functional buttermilk and soymilk.https://www.mdpi.com/1420-3049/26/15/4671bioactive metabolitesfunctional drinksL-alanineLAB fermentationmetabolomic fingerprinting<i>Pediococcus acidilactici</i> |
| spellingShingle | Anshula Sharma Masafumi Noda Masanori Sugiyama Ajaz Ahmad Baljinder Kaur Production of Functional Buttermilk and Soymilk Using <i>Pediococcus acidilactici</i> BD16 (<i>alaD</i><sup>+</sup>) Molecules bioactive metabolites functional drinks L-alanine LAB fermentation metabolomic fingerprinting <i>Pediococcus acidilactici</i> |
| title | Production of Functional Buttermilk and Soymilk Using <i>Pediococcus acidilactici</i> BD16 (<i>alaD</i><sup>+</sup>) |
| title_full | Production of Functional Buttermilk and Soymilk Using <i>Pediococcus acidilactici</i> BD16 (<i>alaD</i><sup>+</sup>) |
| title_fullStr | Production of Functional Buttermilk and Soymilk Using <i>Pediococcus acidilactici</i> BD16 (<i>alaD</i><sup>+</sup>) |
| title_full_unstemmed | Production of Functional Buttermilk and Soymilk Using <i>Pediococcus acidilactici</i> BD16 (<i>alaD</i><sup>+</sup>) |
| title_short | Production of Functional Buttermilk and Soymilk Using <i>Pediococcus acidilactici</i> BD16 (<i>alaD</i><sup>+</sup>) |
| title_sort | production of functional buttermilk and soymilk using i pediococcus acidilactici i bd16 i alad i sup sup |
| topic | bioactive metabolites functional drinks L-alanine LAB fermentation metabolomic fingerprinting <i>Pediococcus acidilactici</i> |
| url | https://www.mdpi.com/1420-3049/26/15/4671 |
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