Changes in the Folate Content and Fatty Acid Profile in Fermented Milk Produced with Different Starter Cultures during Storage
The application of bacterial cultures in food fermentation is a novel strategy to increase the “natural” levels of bioactive compounds. The unique ability of lactic acid bacteria (LAB) to produce folate, B vitamins, and conjugated linolenic acid <i>cis</i>9<i>trans</i>11 C18:...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-10-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/19/6063 |
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| author | Marta Czarnowska-Kujawska Beata Paszczyk |
| author_facet | Marta Czarnowska-Kujawska Beata Paszczyk |
| author_sort | Marta Czarnowska-Kujawska |
| collection | DOAJ |
| description | The application of bacterial cultures in food fermentation is a novel strategy to increase the “natural” levels of bioactive compounds. The unique ability of lactic acid bacteria (LAB) to produce folate, B vitamins, and conjugated linolenic acid <i>cis</i>9<i>trans</i>11 C18:2 (CLA) during cold storage up to 21 days was studied. Although some species of LAB can produce folates and other important nutrients, little is known about the production ability of yogurt starter cultures. Pasteurized milk samples were inoculated with four different combinations of commercially available yogurt vaccines, including starter cultures of <i>Bifidobacterium bifidum</i>. Both the type of vaccine and the time of storage at 8 °C had a significant effect on the folate and CLA contents in the tested fermented milks. The highest folate content (105.4 µg/kg) was found in fresh fermented milk inoculated with <i>Lactobacillus delbrueckii</i>, <i>Streptococcus thermophilus</i>, and <i>Bifidobacterium bifidum.</i> Only the mix of <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i>, <i>Streptococcus thermophilus</i>, and <i>Bifidobacterium bifidum</i> showed potential (59% increase) to synthesize folate during seven days of storage. A significant increase in the content of CLA, when compared to fresh fermented milk, was observed during cold storage for up to 21 days in products enriched with <i>Bifidobacterium bifidum</i>. |
| first_indexed | 2024-03-10T06:54:29Z |
| format | Article |
| id | doaj.art-da991cb93e184c6297143b4581f5e561 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T06:54:29Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-da991cb93e184c6297143b4581f5e5612023-11-22T16:36:46ZengMDPI AGMolecules1420-30492021-10-012619606310.3390/molecules26196063Changes in the Folate Content and Fatty Acid Profile in Fermented Milk Produced with Different Starter Cultures during StorageMarta Czarnowska-Kujawska0Beata Paszczyk1Department of Commodity and Food Analysis, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, PolandDepartment of Commodity and Food Analysis, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, PolandThe application of bacterial cultures in food fermentation is a novel strategy to increase the “natural” levels of bioactive compounds. The unique ability of lactic acid bacteria (LAB) to produce folate, B vitamins, and conjugated linolenic acid <i>cis</i>9<i>trans</i>11 C18:2 (CLA) during cold storage up to 21 days was studied. Although some species of LAB can produce folates and other important nutrients, little is known about the production ability of yogurt starter cultures. Pasteurized milk samples were inoculated with four different combinations of commercially available yogurt vaccines, including starter cultures of <i>Bifidobacterium bifidum</i>. Both the type of vaccine and the time of storage at 8 °C had a significant effect on the folate and CLA contents in the tested fermented milks. The highest folate content (105.4 µg/kg) was found in fresh fermented milk inoculated with <i>Lactobacillus delbrueckii</i>, <i>Streptococcus thermophilus</i>, and <i>Bifidobacterium bifidum.</i> Only the mix of <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i>, <i>Streptococcus thermophilus</i>, and <i>Bifidobacterium bifidum</i> showed potential (59% increase) to synthesize folate during seven days of storage. A significant increase in the content of CLA, when compared to fresh fermented milk, was observed during cold storage for up to 21 days in products enriched with <i>Bifidobacterium bifidum</i>.https://www.mdpi.com/1420-3049/26/19/6063dairy productsbiofortificationprobioticLABfolic acidfatty acids |
| spellingShingle | Marta Czarnowska-Kujawska Beata Paszczyk Changes in the Folate Content and Fatty Acid Profile in Fermented Milk Produced with Different Starter Cultures during Storage Molecules dairy products biofortification probiotic LAB folic acid fatty acids |
| title | Changes in the Folate Content and Fatty Acid Profile in Fermented Milk Produced with Different Starter Cultures during Storage |
| title_full | Changes in the Folate Content and Fatty Acid Profile in Fermented Milk Produced with Different Starter Cultures during Storage |
| title_fullStr | Changes in the Folate Content and Fatty Acid Profile in Fermented Milk Produced with Different Starter Cultures during Storage |
| title_full_unstemmed | Changes in the Folate Content and Fatty Acid Profile in Fermented Milk Produced with Different Starter Cultures during Storage |
| title_short | Changes in the Folate Content and Fatty Acid Profile in Fermented Milk Produced with Different Starter Cultures during Storage |
| title_sort | changes in the folate content and fatty acid profile in fermented milk produced with different starter cultures during storage |
| topic | dairy products biofortification probiotic LAB folic acid fatty acids |
| url | https://www.mdpi.com/1420-3049/26/19/6063 |
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