An NMR Metabolomics Approach to Investigate Factors Affecting the Yoghurt Fermentation Process and Quality
A great number of factors can influence milk fermentation for yoghurt production such as fermentation conditions, starter cultures and milk characteristics. It is important for dairy companies to know the best combinations of these parameters for a controlled fermentation and for the desired qualiti...
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| Format: | Article |
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MDPI AG
2020-07-01
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| Series: | Metabolites |
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| Online Access: | https://www.mdpi.com/2218-1989/10/7/293 |
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| author | Alessia Trimigno Christian Bøge Lyndgaard Guðrún Anna Atladóttir Violetta Aru Søren Balling Engelsen Line Katrine Harder Clemmensen |
| author_facet | Alessia Trimigno Christian Bøge Lyndgaard Guðrún Anna Atladóttir Violetta Aru Søren Balling Engelsen Line Katrine Harder Clemmensen |
| author_sort | Alessia Trimigno |
| collection | DOAJ |
| description | A great number of factors can influence milk fermentation for yoghurt production such as fermentation conditions, starter cultures and milk characteristics. It is important for dairy companies to know the best combinations of these parameters for a controlled fermentation and for the desired qualities of yoghurt. This study investigates the use of a <sup>1</sup>H-NMR metabolomics approach to monitor the changes in milk during fermentation from time 0 to 24 h, taking samples every hour in the first 8 h and then at the end-point at 24 h. Three different starter cultures (<i>L. delbrueckii</i> ssp. <i>bulgaricus</i>, <i>S. thermophilus</i> and their combination) were used and two different heat treatments (99 or 105 °C) were applied to milk. The results clearly show the breakdown of proteins and lactose as well as the concomitant increase in acetate, lactate and citrate during fermentation. Formate is found at different initial concentrations depending on the heat treatment of the milk and its different time trajectory depends on the starter cultures: <i>Lactobacillus</i> cannot produce formate, but needs it for growth, whilst <i>Streptococcus</i> is able to produce formate from pyruvate, therefore promoting the symbiotic relationship between the two strains. On the other hand, <i>Lactobacillus</i> can hydrolyze milk proteins into amino acids, enriching the quality of the final product. In this way, better insight into the protocooperation of lactic acid bacteria strains and information on the impact of a greater heat treatment in the initial matrix were obtained. The global chemical view on the fermentations provided using NMR is key information for yoghurt producers and companies producing starter cultures. |
| first_indexed | 2024-03-10T18:25:09Z |
| format | Article |
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| institution | Directory Open Access Journal |
| issn | 2218-1989 |
| language | English |
| last_indexed | 2024-03-10T18:25:09Z |
| publishDate | 2020-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Metabolites |
| spelling | doaj.art-e0ea9e912ee24fadaf93ca86f5f8cf662023-11-20T07:07:07ZengMDPI AGMetabolites2218-19892020-07-0110729310.3390/metabo10070293An NMR Metabolomics Approach to Investigate Factors Affecting the Yoghurt Fermentation Process and QualityAlessia Trimigno0Christian Bøge Lyndgaard1Guðrún Anna Atladóttir2Violetta Aru3Søren Balling Engelsen4Line Katrine Harder Clemmensen5Chemometrics and Analytical Technology Section, Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, DenmarkDTU COMPUTE, Department of Applied Mathematics and Computer Science, Technical University of Denmark, Richard Petersens Plads, 2800 Kgs. Lyngby, DenmarkDTU COMPUTE, Department of Applied Mathematics and Computer Science, Technical University of Denmark, Richard Petersens Plads, 2800 Kgs. Lyngby, DenmarkChemometrics and Analytical Technology Section, Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, DenmarkChemometrics and Analytical Technology Section, Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, DenmarkDTU COMPUTE, Department of Applied Mathematics and Computer Science, Technical University of Denmark, Richard Petersens Plads, 2800 Kgs. Lyngby, DenmarkA great number of factors can influence milk fermentation for yoghurt production such as fermentation conditions, starter cultures and milk characteristics. It is important for dairy companies to know the best combinations of these parameters for a controlled fermentation and for the desired qualities of yoghurt. This study investigates the use of a <sup>1</sup>H-NMR metabolomics approach to monitor the changes in milk during fermentation from time 0 to 24 h, taking samples every hour in the first 8 h and then at the end-point at 24 h. Three different starter cultures (<i>L. delbrueckii</i> ssp. <i>bulgaricus</i>, <i>S. thermophilus</i> and their combination) were used and two different heat treatments (99 or 105 °C) were applied to milk. The results clearly show the breakdown of proteins and lactose as well as the concomitant increase in acetate, lactate and citrate during fermentation. Formate is found at different initial concentrations depending on the heat treatment of the milk and its different time trajectory depends on the starter cultures: <i>Lactobacillus</i> cannot produce formate, but needs it for growth, whilst <i>Streptococcus</i> is able to produce formate from pyruvate, therefore promoting the symbiotic relationship between the two strains. On the other hand, <i>Lactobacillus</i> can hydrolyze milk proteins into amino acids, enriching the quality of the final product. In this way, better insight into the protocooperation of lactic acid bacteria strains and information on the impact of a greater heat treatment in the initial matrix were obtained. The global chemical view on the fermentations provided using NMR is key information for yoghurt producers and companies producing starter cultures.https://www.mdpi.com/2218-1989/10/7/293foodomicsfood qualityNMR spectroscopymetabolic profiling |
| spellingShingle | Alessia Trimigno Christian Bøge Lyndgaard Guðrún Anna Atladóttir Violetta Aru Søren Balling Engelsen Line Katrine Harder Clemmensen An NMR Metabolomics Approach to Investigate Factors Affecting the Yoghurt Fermentation Process and Quality Metabolites foodomics food quality NMR spectroscopy metabolic profiling |
| title | An NMR Metabolomics Approach to Investigate Factors Affecting the Yoghurt Fermentation Process and Quality |
| title_full | An NMR Metabolomics Approach to Investigate Factors Affecting the Yoghurt Fermentation Process and Quality |
| title_fullStr | An NMR Metabolomics Approach to Investigate Factors Affecting the Yoghurt Fermentation Process and Quality |
| title_full_unstemmed | An NMR Metabolomics Approach to Investigate Factors Affecting the Yoghurt Fermentation Process and Quality |
| title_short | An NMR Metabolomics Approach to Investigate Factors Affecting the Yoghurt Fermentation Process and Quality |
| title_sort | nmr metabolomics approach to investigate factors affecting the yoghurt fermentation process and quality |
| topic | foodomics food quality NMR spectroscopy metabolic profiling |
| url | https://www.mdpi.com/2218-1989/10/7/293 |
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