Abstract
The influence of Lactobacillus rhamnosus GG and Bifidobacterium animalis subsp. lactis BB12 in cofermentation
with traditional starters on metabolite formation in set yoghurt was evaluated. Microbial
activity during fermentation and refrigerated storage was investigated by monitoring bacterial population
dynamics, milk acidification and overall changes in yoghurt metabolite profiles. A complementary
metabolomics approach using solid-phase microextraction-gas chromatography/mass spectrometry and
1H nuclear magnetic resonance resulted in the identification of 37 volatile and 43 non-volatile metabolites,
respectively. Results demonstrated that the two probiotic strains did not influence acidity and the
key-aroma volatile metabolites of set yoghurt. However, a contribution by the presence of L. rhamnosus
GG on the non-volatile metabolite profile of yoghurt was specifically noticed during storage. Multivariate
analysis allowed yoghurts fermented by different starter combinations and different durations of storage
to be differentiated according to their metabolite profiles. This provides new insights regarding the
impact of probiotics on the metabolome of yoghurt.
| Original language | English |
|---|---|
| Pages (from-to) | 1-10 |
| Journal | International Dairy Journal |
| Volume | 38 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - 2014 |
Keywords
- nuclear-magnetic-resonance
- delbrueckii subsp bulgaricus
- lactic-acid bacteria
- streptococcus-thermophilus
- fermented milks
- lactobacillus-acidophilus
- functional foods
- starter cultures
- flavor compounds
- dairy-products