Analysis of Volatile Compounds Produced by 2 Strains of <i>Lactococcus lactis</i> Isolated from Leben (Tunisian Fermented Milk) Using Solid‐Phase Microextraction‐Gas Chromatography

Ziadi, Manel; Wathelet, Jean‐Paul; Marlier, M.; Hamdi, Moktar; Thonart, Philippe

doi:10.1111/j.1750-3841.2008.00846.x

Cited by 28 publications

(21 citation statements)

References 33 publications

(31 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Acetaldehyde, converted by threonine aldolase, was not found in this study for unclear reasons. According to the concerned references, milk constituents (Erkaya and Sengul 2011), starter cultures (Ziadi et al . 2008; Routray and Mishra 2011), fermentation course (Routray and Mishra 2011) and storage (Ziadi et al .…”

Section: Resultsmentioning

confidence: 99%

Heat-Induced Changes in Volatiles of Milk and Effects of Thermal Processing on Microbial Metabolism of Yogurt

Zhang

2012

Journal of Food Biochemistry

View full text Add to dashboard Cite

Flavor and texture of yogurt are highly associated with the consumer acceptability. The volatiles in the headspace of heated milk and yogurt were analyzed to assess the effects of preheat treatment on microbial metabolism. Seventeen and 25 volatiles were found in fresh raw milk and reconstituted milk using Solid Phase Microextraction‐Gas Chromatography‐Mass Spectrometry, while 23 and 31 volatiles were investigated in their yogurt products, respectively. The levels of aldehydes, methyl ketones, alkanes, olefinic aldehydes and ketenes increased in liquid milk with increasing the intensity of heat treatments. Meanwhile, their levels in respective yogurt showed similar changes. 2‐Pentanone, 2,3‐butanedione and 2,3‐pentanedione that were metabolized by starter culture organisms decreased due to increasing the intensity of heat treatments, suggesting that these heat treatments can inhibit the flavor metabolism of organisms. By analyzing the texture profile of yogurt, hardness, adhesiveness and gumminess increased with increasing the intensity of heat treatments; however, little difference was observed between the raw milk samples and the reconstituted milk samples. PRACTICAL APPLICATIONS This study demonstrated the differences in flavor impact compounds and textural properties of yogurt due to the preheat treatment and microbial metabolism. Results explain the source of volatile compounds in yogurt processing. Information on the changes in flavor as affected by heating processes would help in understanding their suitability in yogurt production. The research on flavor metabolism would shed light on the final application of some approaches to improve yogurt such as modification of milk medium, screening of the flavor‐producing bacteria and the processing control of flavor production. Also, the finding could be used in the production of flavoring agent.

show abstract

Section: Resultsmentioning

confidence: 99%

Heat-Induced Changes in Volatiles of Milk and Effects of Thermal Processing on Microbial Metabolism of Yogurt

Zhang

2012

Journal of Food Biochemistry

View full text Add to dashboard Cite

show abstract

“…Both strains were identified as L. lactis ssp. lactis by 16S ribonucleic acid (RNA) sequencing (Ziadi et al, 2008).…”

Section: Strains and Growth Conditionsmentioning

confidence: 99%

“…Two strains of L. lactis (SLT6 and SLT10) isolated from traditional Tunisian Leben produced the typical (specific) Leben flavour in fermented milk (Ziadi, Wathelet, Marlier, Hamdi, & Thonard, 2008). A preliminary study showed that during growth in milk, these strains produced 35 volatile compounds from the following chemical families: ketones, acids, aldehydes, sulphur compounds and hydrocarbons (Ziadi et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Amino acid catabolism by Lactococcus lactis during milk fermentation

Ziadi

Bergot

Courtin

et al. 2010

International Dairy Journal

View full text Add to dashboard Cite

“…[9] Method of solid-phase microextraction and GC-MS with such advantages of being simple, convenient, quick, highly selective, and sensitive, [10,11] thus been widely used in identification of the volatile compounds in yogurt. This study was intended to prepare hickory yogurt with hickory nut and reconstituted milk, and examine its antioxidant activity and volatile flavor compounds.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity and flavor compounds of hickory yogurt

et al. 2016

International Journal of Food Properties

View full text Add to dashboard Cite

Hickory milk and reconstituted milk (about 12 g/100 g total solid) were mixed in the proportion of 3:7 by volume to prepare hickory milk yogurt. Cow milk yogurt was used as control. The acidity and total count of lactic acid bacteria of hickory milk yogurt were not significantly different from cow milk yogurt (p > 0.05). Compared with cow milk yogurt, hickory milk yogurt had higher total solids, fat, crude protein, and amino acids, but lower ash and not-fat solids. Sensory evaluation showed that the appearance and flavor scores of hickory milk yogurt had no significant difference from cow milk yogurt (p > 0.05), but the texture score was significantly higher (p < 0.05). IC 50 values in relation to 1,1-diphenyl-2-picrylhydrazyl scavenging activity and inhibition of lipid peroxidation (46.88 and 26.70 g/L) of hickory milk yogurt were significantly lower than those of cow milk yogurt which suggested that the antioxidant activity of hickory milk yogurt was significantly higher than cow milk yogurt (p < 0.05). There were 30 and 28 kinds of volatile compounds identified in hickory milk yogurt and cow milk yogurt, respectively. Compared with cow milk yogurt, the concentration of acetaldehyde, hexanal, nonanal, 2-nonanone, caproic acid, heptylic acid, and nonanoic acid in hickory milk yogurt increased significantly, and the concentration of benzaldehyde, 2,3-pentanedione, 2,3-butanedione, 3-hydroxy-2-butanone, acetic acid, butyric acid, and benzoic acid decreased significantly (p < 0.05). ARTICLE HISTORY

show abstract

Analysis of Volatile Compounds Produced by 2 Strains of Lactococcus lactis Isolated from Leben (Tunisian Fermented Milk) Using Solid‐Phase Microextraction‐Gas Chromatography

Cited by 28 publications

References 33 publications

Heat-Induced Changes in Volatiles of Milk and Effects of Thermal Processing on Microbial Metabolism of Yogurt

Heat-Induced Changes in Volatiles of Milk and Effects of Thermal Processing on Microbial Metabolism of Yogurt

Amino acid catabolism by Lactococcus lactis during milk fermentation

Antioxidant activity and flavor compounds of hickory yogurt

Contact Info

Product

Resources

About