Fermentation Characteristics of Lactococcus lactis subsp. lactis Isolated From Naturally Fermented Dairy Products and Screening of Potential Starter Isolates
It is well known that consumers are keen to try fermented milk products with different flavors and starter cultures are important in determining the resulting fermented dairy products. Here, we present the phenome of 227 Lactococcus lactis subsp. lactis isolates from traditionally fermented dairy pr...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2020-08-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | https://www.frontiersin.org/article/10.3389/fmicb.2020.01794/full |
| _version_ | 1818531310544617472 |
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| author | Weicheng Li Weicheng Li Weicheng Li Min Ren Min Ren Min Ren Lana Duo Lana Duo Lana Duo Jing Li Jing Li Jing Li Shuai Wang Shuai Wang Shuai Wang Yaru Sun Yaru Sun Yaru Sun Min Li Min Li Min Li Weiyi Ren Weiyi Ren Weiyi Ren Qiangchuan Hou Qiangchuan Hou Qiangchuan Hou Jie Yu Jie Yu Jie Yu Zhihong Sun Zhihong Sun Zhihong Sun Tiansong Sun Tiansong Sun Tiansong Sun |
| author_facet | Weicheng Li Weicheng Li Weicheng Li Min Ren Min Ren Min Ren Lana Duo Lana Duo Lana Duo Jing Li Jing Li Jing Li Shuai Wang Shuai Wang Shuai Wang Yaru Sun Yaru Sun Yaru Sun Min Li Min Li Min Li Weiyi Ren Weiyi Ren Weiyi Ren Qiangchuan Hou Qiangchuan Hou Qiangchuan Hou Jie Yu Jie Yu Jie Yu Zhihong Sun Zhihong Sun Zhihong Sun Tiansong Sun Tiansong Sun Tiansong Sun |
| author_sort | Weicheng Li |
| collection | DOAJ |
| description | It is well known that consumers are keen to try fermented milk products with different flavors and starter cultures are important in determining the resulting fermented dairy products. Here, we present the phenome of 227 Lactococcus lactis subsp. lactis isolates from traditionally fermented dairy products and the selection of potential starter strains. Large-scale phenotyping revealed significant technological diversity in fermentation characteristics amongst the isolates including variation in fermentation time, viscosity, water holding capacity (WHC) and free amino nitrogen (FAN) production. The 16 isolates with the best fermentation characteristics were compared, in a sensory evaluation, with the commercial starter Chr. Hansen R-704 as excellent fermentation characteristics to identify potential starter isolates and find the isolate which can product good flavors. From these, and from solid phase micro extraction (SPME) – gas chromatography (GC)-mass spectrometry (MS) analysis, we identified IMAU11823 and IMAU11919 as producing 3-methyl butanal and 3-methyl-2-butanone which contribute to the malt aroma. This study expands the characterization of L. lactis subsp. lactis phenotypic dataset and technological diversity and identified isolates with potential culture starter in the fermentation industry. |
| first_indexed | 2024-12-11T17:30:48Z |
| format | Article |
| id | doaj.art-b7c2d0e0fc6d49cb9c16a277c6ebb5dc |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-12-11T17:30:48Z |
| publishDate | 2020-08-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-b7c2d0e0fc6d49cb9c16a277c6ebb5dc2022-12-22T00:56:49ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2020-08-011110.3389/fmicb.2020.01794571128Fermentation Characteristics of Lactococcus lactis subsp. lactis Isolated From Naturally Fermented Dairy Products and Screening of Potential Starter IsolatesWeicheng Li0Weicheng Li1Weicheng Li2Min Ren3Min Ren4Min Ren5Lana Duo6Lana Duo7Lana Duo8Jing Li9Jing Li10Jing Li11Shuai Wang12Shuai Wang13Shuai Wang14Yaru Sun15Yaru Sun16Yaru Sun17Min Li18Min Li19Min Li20Weiyi Ren21Weiyi Ren22Weiyi Ren23Qiangchuan Hou24Qiangchuan Hou25Qiangchuan Hou26Jie Yu27Jie Yu28Jie Yu29Zhihong Sun30Zhihong Sun31Zhihong Sun32Tiansong Sun33Tiansong Sun34Tiansong Sun35Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, ChinaKey Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, ChinaIt is well known that consumers are keen to try fermented milk products with different flavors and starter cultures are important in determining the resulting fermented dairy products. Here, we present the phenome of 227 Lactococcus lactis subsp. lactis isolates from traditionally fermented dairy products and the selection of potential starter strains. Large-scale phenotyping revealed significant technological diversity in fermentation characteristics amongst the isolates including variation in fermentation time, viscosity, water holding capacity (WHC) and free amino nitrogen (FAN) production. The 16 isolates with the best fermentation characteristics were compared, in a sensory evaluation, with the commercial starter Chr. Hansen R-704 as excellent fermentation characteristics to identify potential starter isolates and find the isolate which can product good flavors. From these, and from solid phase micro extraction (SPME) – gas chromatography (GC)-mass spectrometry (MS) analysis, we identified IMAU11823 and IMAU11919 as producing 3-methyl butanal and 3-methyl-2-butanone which contribute to the malt aroma. This study expands the characterization of L. lactis subsp. lactis phenotypic dataset and technological diversity and identified isolates with potential culture starter in the fermentation industry.https://www.frontiersin.org/article/10.3389/fmicb.2020.01794/fullLactococcus lactis subsp. lactisfermentation characteristicspotential starter culturemalt aromalarge-scale phenotyping |
| spellingShingle | Weicheng Li Weicheng Li Weicheng Li Min Ren Min Ren Min Ren Lana Duo Lana Duo Lana Duo Jing Li Jing Li Jing Li Shuai Wang Shuai Wang Shuai Wang Yaru Sun Yaru Sun Yaru Sun Min Li Min Li Min Li Weiyi Ren Weiyi Ren Weiyi Ren Qiangchuan Hou Qiangchuan Hou Qiangchuan Hou Jie Yu Jie Yu Jie Yu Zhihong Sun Zhihong Sun Zhihong Sun Tiansong Sun Tiansong Sun Tiansong Sun Fermentation Characteristics of Lactococcus lactis subsp. lactis Isolated From Naturally Fermented Dairy Products and Screening of Potential Starter Isolates Frontiers in Microbiology Lactococcus lactis subsp. lactis fermentation characteristics potential starter culture malt aroma large-scale phenotyping |
| title | Fermentation Characteristics of Lactococcus lactis subsp. lactis Isolated From Naturally Fermented Dairy Products and Screening of Potential Starter Isolates |
| title_full | Fermentation Characteristics of Lactococcus lactis subsp. lactis Isolated From Naturally Fermented Dairy Products and Screening of Potential Starter Isolates |
| title_fullStr | Fermentation Characteristics of Lactococcus lactis subsp. lactis Isolated From Naturally Fermented Dairy Products and Screening of Potential Starter Isolates |
| title_full_unstemmed | Fermentation Characteristics of Lactococcus lactis subsp. lactis Isolated From Naturally Fermented Dairy Products and Screening of Potential Starter Isolates |
| title_short | Fermentation Characteristics of Lactococcus lactis subsp. lactis Isolated From Naturally Fermented Dairy Products and Screening of Potential Starter Isolates |
| title_sort | fermentation characteristics of lactococcus lactis subsp lactis isolated from naturally fermented dairy products and screening of potential starter isolates |
| topic | Lactococcus lactis subsp. lactis fermentation characteristics potential starter culture malt aroma large-scale phenotyping |
| url | https://www.frontiersin.org/article/10.3389/fmicb.2020.01794/full |
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