Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt

S. Settachaimongkon, M.J.R. Nout, E.C. Antunes Fernandes, K.A. Hettinga, J.J.M. Vervoort, A.C.M. van Hooijdonk, M.H. Zwietering, E.J. Smid, H.J.F. van Valenberg

Research output: Contribution to journalArticleAcademicpeer-review

65 Citations (Scopus)

Abstract

Proto-cooperation between Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus is one of the key factors that determine the fermentation process and final quality of yoghurt. In this study, the interaction between different proteolytic strains of S. thermophilus and L. delbrueckii subsp. bulgaricuswas investigated in terms of microbial growth, acidification and changes in the biochemical composition of milk during set-yoghurt fermentation. A complementary metabolomics approach was applied for global characterization of volatile and non-volatile polar metabolite profiles of yoghurt associated with proteolytic activity of the individual strains in the starter cultures. The results demonstrated that only non-proteolytic S. thermophilus (Prt-) strain performed proto-cooperation with L. delbrueckii subsp. bulgaricus. The proto-cooperation resulted in significant higher populations of the two species, faster milk acidification, significant abundance of aroma volatiles and non-volatile metabolites desirable for a good organoleptic quality of yoghurt. Headspace SPME-GC/MS and 1H NMR resulted in the identification of 35 volatiles and 43 non-volatile polar metabolites, respectively. Furthermore, multivariate statistical analysis allows discriminating set-yoghurts fermented by different types of starter cultures according to their metabolite profiles. Our finding underlines that selection of suitable strain combinations in yoghurt starters is important for achieving the best technological performance regarding the quality of product.
LanguageEnglish
Pages29-36
JournalInternational Journal of Food Microbiology
Volume177
DOIs
Publication statusPublished - 2014

Fingerprint

Lactobacillus delbrueckii
Streptococcus thermophilus
Yogurt
Lactobacillus delbrueckii subsp. bulgaricus
coculture
Coculture Techniques
yogurt
metabolites
starter cultures
acidification
Fermentation
fermentation
cultured milk starters
Milk
milk
metabolomics
Metabolomics
headspace analysis
product quality
multivariate analysis

Keywords

  • lactic-acid bacteria
  • nuclear-magnetic-resonance
  • food fermentations
  • volatile compounds
  • functional foods
  • flavor formation
  • fermented milks
  • dairy-cows
  • shelf-life
  • metabolomics

Cite this

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title = "Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt",
abstract = "Proto-cooperation between Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus is one of the key factors that determine the fermentation process and final quality of yoghurt. In this study, the interaction between different proteolytic strains of S. thermophilus and L. delbrueckii subsp. bulgaricuswas investigated in terms of microbial growth, acidification and changes in the biochemical composition of milk during set-yoghurt fermentation. A complementary metabolomics approach was applied for global characterization of volatile and non-volatile polar metabolite profiles of yoghurt associated with proteolytic activity of the individual strains in the starter cultures. The results demonstrated that only non-proteolytic S. thermophilus (Prt-) strain performed proto-cooperation with L. delbrueckii subsp. bulgaricus. The proto-cooperation resulted in significant higher populations of the two species, faster milk acidification, significant abundance of aroma volatiles and non-volatile metabolites desirable for a good organoleptic quality of yoghurt. Headspace SPME-GC/MS and 1H NMR resulted in the identification of 35 volatiles and 43 non-volatile polar metabolites, respectively. Furthermore, multivariate statistical analysis allows discriminating set-yoghurts fermented by different types of starter cultures according to their metabolite profiles. Our finding underlines that selection of suitable strain combinations in yoghurt starters is important for achieving the best technological performance regarding the quality of product.",
keywords = "lactic-acid bacteria, nuclear-magnetic-resonance, food fermentations, volatile compounds, functional foods, flavor formation, fermented milks, dairy-cows, shelf-life, metabolomics",
author = "S. Settachaimongkon and M.J.R. Nout and {Antunes Fernandes}, E.C. and K.A. Hettinga and J.J.M. Vervoort and {van Hooijdonk}, A.C.M. and M.H. Zwietering and E.J. Smid and {van Valenberg}, H.J.F.",
year = "2014",
doi = "10.1016/j.ijfoodmicro.2014.02.008",
language = "English",
volume = "177",
pages = "29--36",
journal = "International Journal of Food Microbiology",
issn = "0168-1605",
publisher = "Elsevier",

}

Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt. / Settachaimongkon, S.; Nout, M.J.R.; Antunes Fernandes, E.C.; Hettinga, K.A.; Vervoort, J.J.M.; van Hooijdonk, A.C.M.; Zwietering, M.H.; Smid, E.J.; van Valenberg, H.J.F.

In: International Journal of Food Microbiology, Vol. 177, 2014, p. 29-36.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt

AU - Settachaimongkon, S.

AU - Nout, M.J.R.

AU - Antunes Fernandes, E.C.

AU - Hettinga, K.A.

AU - Vervoort, J.J.M.

AU - van Hooijdonk, A.C.M.

AU - Zwietering, M.H.

AU - Smid, E.J.

AU - van Valenberg, H.J.F.

PY - 2014

Y1 - 2014

N2 - Proto-cooperation between Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus is one of the key factors that determine the fermentation process and final quality of yoghurt. In this study, the interaction between different proteolytic strains of S. thermophilus and L. delbrueckii subsp. bulgaricuswas investigated in terms of microbial growth, acidification and changes in the biochemical composition of milk during set-yoghurt fermentation. A complementary metabolomics approach was applied for global characterization of volatile and non-volatile polar metabolite profiles of yoghurt associated with proteolytic activity of the individual strains in the starter cultures. The results demonstrated that only non-proteolytic S. thermophilus (Prt-) strain performed proto-cooperation with L. delbrueckii subsp. bulgaricus. The proto-cooperation resulted in significant higher populations of the two species, faster milk acidification, significant abundance of aroma volatiles and non-volatile metabolites desirable for a good organoleptic quality of yoghurt. Headspace SPME-GC/MS and 1H NMR resulted in the identification of 35 volatiles and 43 non-volatile polar metabolites, respectively. Furthermore, multivariate statistical analysis allows discriminating set-yoghurts fermented by different types of starter cultures according to their metabolite profiles. Our finding underlines that selection of suitable strain combinations in yoghurt starters is important for achieving the best technological performance regarding the quality of product.

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KW - lactic-acid bacteria

KW - nuclear-magnetic-resonance

KW - food fermentations

KW - volatile compounds

KW - functional foods

KW - flavor formation

KW - fermented milks

KW - dairy-cows

KW - shelf-life

KW - metabolomics

U2 - 10.1016/j.ijfoodmicro.2014.02.008

DO - 10.1016/j.ijfoodmicro.2014.02.008

M3 - Article

VL - 177

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EP - 36

JO - International Journal of Food Microbiology

T2 - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

SN - 0168-1605

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